Equipment
* optional
Ingredients
American BBQ Base
- 240 g ketchup
- 100 g dark brown sugar, packed
- 60 ml apple cider vinegar
- 60 ml water
- 5 ml liquid smoke
Korean Aromatics & Flavor
- 60 g gochujang
- 30 ml soy sauce
- 15 ml toasted sesame oil
- 15 g garlic, minced
- 10 g fresh ginger, grated
Nutrition (per serving)
Method
Mince the garlic and grate the fresh ginger finely.
In a medium saucepan, combine the ketchup, dark brown sugar, apple cider vinegar, water, liquid smoke, gochujang, soy sauce, toasted sesame oil, garlic, and ginger. Whisk vigorously until the gochujang and brown sugar are fully dissolved into the liquids.
Place the saucepan over medium heat and bring to a gentle simmer, reaching approximately 90°C/195°F. Reduce the heat to low to maintain a bare bubble, and cook for 15 minutes, stirring frequently.
Remove the saucepan from the heat. Allow the sauce to cool at room temperature for at least 20 minutes before transferring to a storage container or using immediately as a glaze.
Chef's Notes
- Because of the high sugar content from both the brown sugar and ketchup, apply this sauce only during the last 5 to 10 minutes of grilling. If applied too early, the sugars will burn before the meat finishes cooking.
- Gochujang spice levels vary wildly by brand. If serving sensitive palates, start with 30g of gochujang, taste after the sauce simmers for 5 minutes, and add more if desired.
- Food safety protocol: If using this sauce to baste raw or partially cooked proteins (like chicken or pork reaching 74C/165F internal), pour a small amount into a separate bowl for brushing to avoid cross-contaminating your main batch of sauce.
- For an extra glossy, sticky finish on smoked ribs or chicken thighs, thin a small portion of the finished sauce with a splash of apple juice right before brushing it onto the meat.
Storage
Refrigerator: 3 weeks — Store in a sanitized, airtight glass jar or plastic squeeze bottle.
Freezer: 6 months — Freeze in an ice cube tray, then transfer to a freezer-safe bag for easy portioning.
Reheating: Microwave in 15-second intervals or warm gently in a saucepan over low heat until fluid.
