EPTYou may have never thought about it this way but BBQ’s are a universal occurrence, no matter where you are in the world, people will have BBQ’s. They’re a great way to relieve work stress, see old friends (or new ones), and an excuse to drink booze.
Now I’m not going to lie, I said I was going to write a recipe for Tandoori chicken but I must attend to that later, as I was screwing around at my own BBQ and managed to create an astoundingly delicious BBQ sauce. This sauce just happens to be centered around one of my favorite things in the whole wide world, and something most Korean homes are never without: Gochujang.
![[image loading]](http://oneforkonespoon.files.wordpress.com/2010/06/img_0042.jpg?w=450&h=337)
This dark red paste is a mix of red peppers, soybeans, glutinous rice (you know…mochi rice? :D) and salt (among other awesome things). It’s used for a variety of things from condiment to braise-sauce (personally I love adding it to my tonkotsu).
If you’ve never tried it before think of it as a more complex version (taste-wise) of Sriracha. They both serve their purpose, but the lovely thing about Gochujang is that you can use it as a base for a lot of sauces, instead of it being delegated as a condiment.
*Where to buy and comment on salt in footnotes
Recipe Thyme!
Prep: <5min
Cook: 5min
Ingredients:
-6 TBS Gochujang (that’s ½ between .25 and .5 cups)
-3 TBS Sake
-2 TBS Apple Cider Vinegar (can sub Rice Wine Vinegar if nec.)
-2 TBS Sieved Meat Drippings (from whatever else you’re cooking, can omit)
-1 TBS Grated Ginger
-2 tsp Sugar
-2 tsp Smoked Paprika (If you don’t have smoked, omit)
-4 Cloves Grated Garlic
-**3 Seeded, Minced Thai Bird’s Eye Peppers
Procedure:
1) Put ingredients into small saucepan over low heat, mix occasionally until thickened
Bam you now have a spicy, full-bodied BBQ sauce that will literally taste good on whatever meat you can find. Personally I had it with brisket last night, and it was scrum-diddley-umptious. Seriously, I dare you not to eat it out of the pan.
*Where to buy* If you happen to live anywhere outside of a major city in a land foreign to Korea, Amazon.com is your best bet. If you’re lucky enough to have a Chinatown or a really good niche supermarket that caters to Korean goods (H-Mart in the NE US) try there first, if not proceed to buy on Amazon. It’s worth it, trust me.
*A note on salt intake in the summer. Pre-made Asian condiments get a bad rap for their high salt content; Gochujang is no different. However, in the summertime your body needs more salt to regulate your fluid and replace what was lost, ESPECIALLY if you’re active. Personally, instead of taking salt tablets (amateur cyclist/distance runner) I up my salt intake by adjusting the seasonings I use when making my meals, thankfully, Gochujang makes that easy.
*OK Listen, Gochujang is pretty spicy, you can buy up to 5 different levels of spice (for those that don’t read Korean don’t worry, they’re labeled 1-5) but honestly, I haven’t tried #1 but they aren’t that distinct. I mean, it’s noticeable but (insert gif of Tony Soprano’s mom going “eaaaah”).
**The reason I had a footnote here is the following: As previously stated, Gochujang is spicy, spicy enough that additional hot peppers aren’t needed. Especially not Bird’s Eyes (if you haven’t had them they’re slightly less hot than Scotch Bonnets, slightly). If this is your first time making this, combine all the other ingredients first, then proceed to taste test it BEFORE you add them in. I cook for myself, my roommate, and occasionally my GF (she likes spicy food too, thank God), and they put up a bit of a fuss when I added in peppers directly into the sauce, so now I guess I’ll keep them out and will add them on top of my plate as a garnish.
Edit: Meat Porn (SFW, get your mind out of the gutter)
+ Show Spoiler +
![[image loading]](http://adminpilot.s3.amazonaws.com/lenoxbarbequecatering/files/2010/09/bbq-baby-back-ribs-southern-style.jpg)
