Make barbecue sauce with a Korean twist by adding gochujang, a red pepper paste that creates a slightly smoky heat. Use the sauce as a glaze for sticky ribs, or spoon onto burgers

Ingredients

400 serv.

vegetable oil↗1 tbsp 1 tbsp
garlic↗1 tbsp grated 1 tbsp grated
passata↗500g 500g
dark brown soft sugar↗125g 125g
apple cider vinegar↗3 tbsp 3 tbsp
or rice vinegar
soy sauce↗2 tbsp 2 tbsp
gochujang↗1½ tsp 1½ tsp

Step-by-step instructions

1
Heat the vegetable oil in a saucepan over a low heat and fry the garlic for 3 mins until softened. Add the remaining ingredients along with ¼ tsp salt, and bring to the boil. Reduce the heat and simmer for 10 mins until thickened, stirring occasionally. Will keep in a sterilised glass jar or bottle in the fridge for up to a month.

Source: bbcgoodfood.com

Original recipe ↗

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