Korean BBQ sauce

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

Prep:15 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 19
fat 0.3g
saturates 0g
carbs 4g
sugars 0g
fibre 0.2g
protein 0.2g
salt 0.15g

Ingredients

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

Method

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.