I made this sauce a few times to try to dial in just how spicy I wanted it to be.
Well, in my opinion, 1/2 cup of the gochujang was good but we, of course, wanted to bring a bit more heat, so I bumped it up to 3/4 cup. That worked quite nicely. My lips tingled and after a few bites, I needed a sip of something cool to bring me back to normal. But then I wanted to dig right back in.
Back when my kids were young, my ex and I used to host the wrestling pay per views.
Yes, I watched professional wrestling #dontjudge
Anywho, one of the things we always did was have a hot wing competition. One of the guys my ex worked with was Filipino, and another was Mexican. They both bragged that they could make, and eat, the hottest hot wings out there.
So it was game on. Pots of sauce bubbled on the stove, and countless amounts of chicken wings were tossed in them.
The way we decided who the winner was?
The tasters would eat the wings and we counted how many wings they could eat before they had to take a drink. I think the record was 2 wings!
Can you say OhhEmmmGeeee HOT?
Ya, I am not into pain, but I do like heat.
So, my suggestion to you is, if you are a heat lover like us, go for the 3/4 cup of chili paste.
Not so bold? Give the 1/2 cup a try, you can always add more if you want.
Either way, this BBQ sauce is a must make if you are looking for a little summthin summthin to change up your BBQ game.
It has become one of the sauces that I always have a jar of in my fridge.
Kevin has even been known to dip leftover steak, veggies, or even chips into it.
Like I said, it is soooo good.
Plus Kevin is just a tad bit weird.
Korean BBQ Sauce
- 1 bunch of green onion, whites and greens rough chopped
- 8 large cloves of garlic
- 1 3-inch piece of ginger, peeled and rough chopped
- 2 tablespoons vegetable oil
- 1/2 cup gochujang (Korean chili paste)* See Cook’s notes
- 1 cup ketchup
- 2 limes, juiced
- 1/4 cup plum sauce
- 1/2 cup brown sugar
- 1 tablespoon fish sauce
- 1/4 cup Tamari sauce
- 1/4 water*
- Place the chopped green onions, garlic, and ginger in a food processor and pulse until finely chopped.
- Heat the oil in a saucepan over medium heat. Add green onion mix and cook, stirring often, until softened, and a bit caramelized, about 5 to 7 minutes.
- Add the gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, Tamari, and water and stir until well combined.
- Bring the sauce to a simmer and cook, stirring often to prevent scorching, until thick, 20 to 25 minutes.
- Remove sauce from heat; season with salt if needed.
- We like it super spicy so I add an extra 1/4 cup of gochujang.
- Add extra water if sauce gets too thick.
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