Gochujang Barbeque Sauce Food

SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE

Steps:

• Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
• Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
• Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
• Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS

Steps:

• The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.
• For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)
• The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook 3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.
• Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.

GRILLED PORK RIBS WITH GOCHUJANG BARBECUE SAUCE

Steps:

• Place a rack in middle of oven and preheat to 350°F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
• Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2-3 hours. Let cool.
• Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8-10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

GOCHUJANG SAUCE

Steps:

• Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

SWEET AND SPICY GOCHUJANG CHICKEN

Steps:

• Mix all the ingredients for the sauce in a bowl.
• Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
• Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
• Serve the chicken sprinkled with the green onion and additional sauce drizzled over.

GOCHUJANG BARBEQUE SAUCE

Steps:

• Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
• Fill a blender with the sauce. Puree until smooth.
• Strain sauce through a sieve and pour into sterilized Mason jars.

GOCHUJANG CHICKEN

Steps:

• In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well.
• Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade if desired. Add the chicken and cook until browned on the outside and cooked through, about 5 minutes per side.
• Remove from the grill and let stand for 5 minutes.
• If you reserved the marinade, put it (including the onions) in a medium saucepan and bring to a boil over medium-high heat. Let boil for at least 5 minutes. The sauce will thicken a bit.
• Slice the chicken pieces into strips and transfer them to a platter. Drizzle the reduced marinade over the top, if using.
• Serve with the lettuce leaves, mint, chilies, and dipping sauce.

SMOKY GOCHUJANG BARBECUE CHICKEN

Steps:

• Preheat your BBQ to medium heat. (use a BBQ mat to keep your grill clean)
• In a small saucepan over medium-high heat, bring the tomato paste, gochujang, honey, rice vinegar, garlic, and 1 tablespoon of water to boil then set aside.
• Place the chicken on the grill, skin side up. Let it cook for 20 minutes, flipping over halfway.
• Baste the chicken generously with the gochujang BBQ sauce and cook for another 6 minutes, turning and basting again halfway.
• Serve with a sprinkle of cilantro over the top.

KOREAN BBQ SAUCE RECIPE

Steps:

• Puree all of the ingredients together in a blender or food processor until smooth.
• Transfer the bbq sauce mixture to a small pot. Bring to a boil, then reduce heat and simmer for 5-10 minutes to allow the flavors to develop.
• Use immediately, or transfer to a sealable container and refrigerate until ready to use.
• Marinate your chosen meat (strips of steak, chicken, pork) in half of the Korean bbq sauce for at least 30 minutes, or overnight for more flavor development.
• Grill or sauté the strips of steak or meat over medium-high heat 5-6 minutes, stirring or flipping often, until done to your liking.
• Serve with extra Korean bbq sauce as desired.

GOCHUJANG KOREAN BBQ SAUCE

Steps:

• Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
• Add sauce to grilled meats such as Smoked Baby Back Ribs. Add the sauce at the end since any sauce with sugar will burn on the grill or in the oven.