GOCHUJANG BARBECUE SAUCE RECIPES
BARBECUE RIBS WITH GOCHUJANG SAUCE RECIPE | BON APPéTIT
This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.
Provided by Chris Vergara and Justin Montgomery, Harper’s, Dobbs Ferry, NY
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.
- Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.
- Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
- Serve ribs with remaining sauce and lime wedges.
GOCHUJANG SAUCE RECIPE | ALLRECIPES
I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.
Provided by Katie Paulson
Categories Side Dish Sauces and Condiments Sauces
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Nutrition Facts : Calories 38.5 calories, CarbohydrateContent 4.3 g, FatContent 1.9 g, FiberContent 0.3 g, ProteinContent 0.7 g, SaturatedFatContent 0.2 g, SodiumContent 543.8 mg, SugarContent 2.3 g
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- 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.
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BARBECUE RIBS WITH GOCHUJANG SAUCE RECIPE | BON APPéTIT
This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.
From bonappetit.com
Reviews 4.4
From bonappetit.com
Reviews 4.4
- Serve ribs with remaining sauce and lime wedges.
See details
KOREAN BBQ SAUCE : RECIPES : COOKING CHANNEL RECIPE ...
Cooking Channel serves up this Korean BBQ Sauce recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Total Time 40 minutes
Category condiment
Cuisine asian
From cookingchanneltv.com
Total Time 40 minutes
Category condiment
Cuisine asian
- 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.
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- 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.
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A few knockout condiments make it easy to give your next weekend barbie a serious kick. Gochujang will keep in the fridge and is great added to stir-fries. I also like to combine it with soy, sugar, vinegar and sesame oil to make a wonderful dressing for seafood. Once you have it in your kitchen, you'll be as addicted as I am.
From goodfood.com.au
Total Time 30 minutes
Category Starter/Entree
From goodfood.com.au
Total Time 30 minutes
Category Starter/Entree
Preheat a clean, well-oiled barbecue on high. Have a tray ready to hold all the seafood once each type is cooked.
To prepare bugs, use a sharp knife to split each in half lengthways and devein. Split prawns in half lengthways and devein.
Season the bugs, prawns, kingfish and scallops. Drizzle with a little oil.
Place the bugs on the barbecue first, cut-side down. These will take about 6 minutes, turning halfway. Grill the fish pieces on both sides until just cooked, about 4 minutes in total. The mussels and clams are ready when the shells open, about 3-4 minutes. The scallops and prawns only need about a minute each side. Rest the seafood somewhere warm while you quickly make the butter sauce.
For the sauce, melt the butter in a saucepan. Whisk in the gochujang, ganjan and lime juice. Divide the seafood and spoon the spicy butter sauce over the top.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury
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Total Time 40 minutes
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