Gochujang Barbecue Sauce

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In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For November, Celestina shares with us how to make a spicy barbecue sauce with an Asian twist. This sauce can be tossed with roasted chicken tenders to give them a flavor kick! 

Gochujang Barbecue Sauce 

Makes about 2 cups


  • ½ cup gochujang
  • ¼ cup hoisin sauce
  • 3 tablespoons tomato paste
  • ¼ cup honey
  • ¼ cup soy sauce
  • ¼ cup sake
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons freshly grated garlic
  • 1 teaspoon fresh black pepper


  1. Combine all ingredients in a small pot. Turn heat to medium and whisk ingredients until well incorporated.
  2. Allow mixture to simmer about 15 to 20 minutes until it has reduced slightly to a barbecue sauce consistency.
  3. Remove sauce from heat, pour into a container and allow to cool slightly before placing a lid on it and storing in refrigerator. The sauce should be used within a week of making it.

The post Gochujang Barbecue Sauce appeared first on Food & Nutrition Magazine.

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