Korean BBQ Sauce

Recipe courtesy Vincent Camillo for Cooking Channel
TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 2 1/2 cups
LEVEL: Easy

ingredients

  • 1 cup ketchup
  • 1 cup rice wine vinegar
  • 1/2 cup soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons sesame seeds
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1/2 teaspoon freshly ground black pepper
  • 3 scallions, whites and greens, chopped
  • 2 cloves garlic, chopped
  • One 2-inch piece ginger, peeled and grated
  • 1 tablespoon sesame oil
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine the ketchup, vinegar, soy sauce, sugar, sesame seeds, gochujang, black pepper, scallions, garlic and ginger in a saucepan over medium heat. Whisk until well incorporated. When the sauce comes to a simmer, turn the heat to medium-low and keep at a very low simmer until thickened, about 20 minutes.

Remove the sauce from the heat and stir in the sesame oil. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

Cook's Note: This fragrant and spicy sauce is best on flanken-cut beef ribs or pork ribs applied toward the end of their cooking. If you cannot find gochujang, you can use an equal amount of miso paste mixed with chili paste. The results won't be exactly the same, but it will still be tasty.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on June 30, 2013

    Flag

    I made this sauce just yesterday minus the chives and despite my apprehensiveness about the ketchup it turned out WONDERFUL! I have a good amount of this set in my fridge waiting to be placed on flat plate ribs today. It has a sweet taste that is contrasted by vinegar and then highlighted with a spicy undertone. The sauce itself reduces fantastically and has a deep rich red caramel coloring to it. Because of the thickness the sauce really sticks to the ribs well and develops a heavy sticky coat around the meat instead of simply dripping into your BBQ.

    I served this with a side of Thai Slaw and steamed rice it turned out fantastic!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.