This Gochujang BBQ Sauce is a spin on my Tangy Sriracha Maple BBQ Sauce. This versions is smoky, savory, sweetened with honey, a tad tangy, and packs gentle heat. It gets its nuttiness from toasted sesame oil, and collects umami from the fermented chili paste.

Initially I prepared this recipe for my Pulled Pork recipe, but grew to love it in many other ways. To try for yourself, keep on scrolling!

---

Gochujang BBQ Sauce

PREP TIME: 10 MIN
COOK TIME: 10-15 MIN
YIELDS: ~ 2 1/2 CUPS

Ingredients:

Dry Ingredients:

• 2 tsp Sea Salt (smoked sea salt if you have)
• 1 tsp Onion Powder
• 2 tsp Smoked Paprika
• 1 Tbs Gochugaru
• 2 tsp Freshly Cracked Black Pepper
• 1 tsp Garlic Powder

Wet Ingredients:

• 1 can Tomato Paste (6 ounces)
• 1/2 cup Gochujang
• 1 cup Sweet Rice Vinegar
• 2 Tbs Molasses
• 1/4 cup Honey
• 2 Tbs Worcestershire sauce
• 1 Tbs Shoyu / Soy Sauce
• 2 tsp Toasted Sesame Oil
• 2 tsp Liquid Smoke (I used Hickory)

Directions for Gochujang BBQ Sauce:

1. Combine all dry ingredients then, transfer to a saucepan and toast over medium heat for 1-2 minutes.
2. Add remaining ingredients, then stir. Simmer over medium-low heat for 10-15 minutes, stirring occasionally. (The sauce deepens in color and flavor, and thickens as it cooks.)
3. When ready, taste test and adjust as needed. Turn off heat, and use immediately or store in an airtight jar and allow to co cool before storing in the refrigerator. (It will keep for at least 2 weeks in the fridge.)

Notes:

• You can omit grinding and toasting the spices, however, the spices won’t be as pronounced.
• To keep vegan, make sure your Worcestershire sauce is vegan, and substitute the honey for a vegan alternative like maple syrup or date syrup.I’m a fan of Annie’s Worcestershire Sauce and The Wizard’s Worcestershire Sauce.
• To thin out the sauce, simply add more water, then simmer together for 10 minutes to help marry the flavors.
• For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.