Lookin' for a Korean BBQ sauce recipe

[RonB]

We were in Costco the other day and they were sampling Korean style boneless wings with a little dipping sauce on top. My wife thought they were great, but didn't want to buy a fifty pound, ( ), bag. She did buy the dipping sauce, so now I'm lookin' for a sauce to dip smoked wings in. I did print 58limited 's recipe, but I like to look at a few recipes before selecting one or combining parts of several.

[barelfly]

Here’s a few ideas that you could take from to incorporate into your own. May not be exactly what you are looking for, but just ideas.

Huli Huli Sauce - on the AR site here
sweet soy glaze - https://www.seriouseats.com/grilled-...weet-soy-glaze
Peanut Sauce/Spicy Peanut Sauce - copied in below - Not sure where I got these, but I’ve made two of the three and they were good! The peanut is probably not what you are looking for, but again, just ideas.


Peanut Sauce

Asian

Description:
PEANUT SAUCE - Three Versions
Sauces, Thai
Total Time: 45 min
Description:
:----------------:
SPICY PEANUT SAUCE I:
An accompaniment to Herb Salad Spring Rolls
Can be prepared in 45 minutes or less.
:----------------:
SPICY PEANUT SAUCE II:
Can be prepared in 45 minutes or less.
:----------------:
PEANUT SAUCE III:
This recipe can be prepared in 45 minutes or less.
Makes about 2 cups.
:----------------:
Ingredients:
:----------------:
SPICY PEANUT SAUCE I:
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
:----------------:
SPICY PEANUT SAUCE II:
2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes
:----------------:
PEANUT SAUCE III:
1 cup peanut oil
8 ounces natural unsalted peanuts in their shells, shelled (1 cup shelled)
3 large shallots, thinly sliced
2 tablespoons (packed) minced peeled fresh ginger
1 garlic clove, minced
3 anchovy fillets, drained, minced
1 tablespoon (packed) brown sugar
1 1/2 teaspoons sambal oelek
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground cumin
2 3/4 cups (or more) water
2 tablespoons fresh lemon juice
:----------------:
Directions:
:----------------:
SPICY PEANUT SAUCE I:
In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden.
Whisk in remaining ingredients and bring to a boil, whisking.
Simmer sauce, whisking, until thickened, about 1 minute.
Sauce may be made 3 days ahead and chilled, covered.
Serve sauce warm or at room temperature.
:----------------:
SPICY PEANUT SAUCE II:
In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute.
Stir in remaining ingredients and bring to a simmer, stirring.
Simmer sauce, stirring, until smooth and cool to room temperature.
Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
Serve sauce with grilled poultry or meat, on noodles, or as a dressing for spinach salad.
:----------------:
PEANUT SAUCE III:
This recipe can be prepared in 45 minutes or less.
Line baking sheet with paper towels.
Heat oil in large skillet over medium heat.
Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes.
Using slotted spoon, transfer peanuts to paper towels; drain. Cool.
Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.
Heat oil in skillet over medium heat.
Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes.
Add anchovies and next 5 ingredients; stir 1 minute.
Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes.
Add peanuts; simmer until mixture thickens slightly, 5 minutes longer.
Season with salt. (Can be made 1 day ahead. Cover; chill.
Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.)
Stir lemon juice into sauce. Serve warm.
:----------------:

[Huskee]

Have you thought of sharing a spicy peanut sauce recipe? Just an idea.

[barelfly]

Huskee - I’ve collected these over time and they are in paprika. I hate I can’t provide the source on these, and it’s been a minute since I’ve made two of three, so I forgot they were in there….but perhaps sharing one or two…or three!

[Troutman]

Downloaded to Paprika. I love peanut sauce, especially with spring rolls. Thanks barelfly

[jfmorris]

I have two recipes I really like.

First - this Korean Barbeque (KB) sauce from Steven Raichlen:

https://barbecuebible.com/recipe/kb-sauce-korean-barbecue-sauce/

If interested, he uses it with THIS recipe:

https://barbecuebible.com/recipe/korean-pulled-pork/

Second one isn't really barbecue sauce, but is the sauce for tossing Korean fried chicken wings in, and tastes amazing. I've used it as a general Asian flavor bbq sauce:

https://www.americastestkitchen.com/recipes/8885-korean-fried-chicken-wings

Since that second one is behind a pay wall apparently - I painstakingly wrote the recipe down from watching an episode of America's Test Kitchen and pausing my DVR and rewinding it to catch all the ingredients - here is what I typed into Paprika:

- 1 Tbsp toasted sesame oil
- 1 tsp garlic, minced
- 1 tsp freshly grated ginger
- 1/4 C water
- 3 Tbsp sugar
- 2 to 3 Tbsp Gochujang
- 1 Tbsp soy sauce

Combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in ¼ cup water, sugar, gochujang, and soy sauce until smooth.

I've attached the KB sauce recipe and the Korean Fried Chicken recipes as Paprika files.

[RonB]

Thanks gentlemen. I appreciate the recipes. I just got back from Publix and they do not carry Gochujang. I wound up buying a small bottle of Korean BBQ sauce. Making my own will have to wait until I find the Gochujang...

[RonB]

Thanks. There is a Kroger not too far from us, and, ( Bkhuna ), much closer than the nearest Asian store.

[barelfly]

Amazon is where i purchased the first time. If you wanted it without having to hunt.

[hoovarmin]

Whole Foods carries Gochujang

[MBMorgan]

There's always these guys: https://www.amazon.com/s?k=gochujang...s_ts-doa-p_3_9

... I hear that Bezos needs a new pair of shoes.

[RonB]

Thanks. I may wind up going that way...

[jfmorris]

There are a few ingredients I feel give a sauce a real "Asian" flare, and that I often use in stir fries by just adding to the wok, and which would give a BBQ sauce a good flavor profile. These are:

• Toasted Sesame Oil (Has to be toasted - gives it a nutty flavor)
• Gochujang
• Ginger
• Garlic

Secondary flavors that are key include:

• Soy Sauce
• Rice Vinegar

I think the top 4 above are big components in getting that "Korean BBQ" flavor profile. I think you could put a cup of ketchup in a sauce pan, add a tablespoon of toasted sesame oil, two tablespoons gochujang paste, a teaspoon of garlic and a teaspoon of ginger, a dash of soy sauce, and have a nice BBQ sauce. Might need added sugar to taste though.

[shify]

I agree with jfmorris on the recommendation Raichlen KB Sauce recipe. Its a good one.

I have also thrown together a korean-style sauce for pork belly burnt ends. Sadly didn't write down the recipe but the ingredients are posted somewhere on this site, but to summarize, I used store bought bbq and doctored it up with gochujang, gochugaru (korean chili flakes), soy sauce, garlic, sesame oil and few other items.

Lastly, for something a bit different, that you would use more as a condiment than a bbq sauce, look into recipes for ssamjang. Its a pretty easy sauce made with gochujang and doenjang (soybean paste) and is delicious. My daughter loves using it as a dipping sauce for carrot sticks.

And a piece of advice - make sure you buy the gochujang paste - usually its sold in the squarish boxes - and not gochujang sauce. Surprised Publix wouldn't have it as most grocery stores around here sell it, I think I even saw it last time I was at Trader Joe's

[DTro]

I'll vouch for the Steven Raichlen KB Sauce jfmorris posted above. I have made it a couple times. I usually don't have Sprite on hand and instead add a bit more water, honey and a squeeze of lime. I also add a cornstarch slurry to thicken it up.

[Spinaker]

I would guess that Attjack would have a pretty good recipe you could try.

[CaptainMike]

This is one I thought was good:

• 1/3 cup brown sugar
• ⅔ cup soy sauce
• 3 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 3 tbsp ginger minced
• 6-8 cloves garlic minced
• ½ tsp gochugaru (Korean red chili flakes)

[ecowper]

Ron, here's mine .... I took what was on https://www.mykoreankitchen.com and modified it a bit. That site is great for all sorts of Korean food.

Ingredients

1/2 medium yellow onion, finely diced
2 cloves garlic, minced
1 tsp sesame oil
1 TBS brown sugar
1 TBS soy sauce
1 TBS gochujang or sriracha
1/2 cup ketchup
1/2 cup low sodium beef stock
1 tsp minced ginger
1 tsp black pepper
1 tsp fish sauce

Directions

Combine all ingredients in a small saucepan
Bring to a low boil over medium high heat
Reduce heat to low and bring to a simmer
Simmer for 5 minutes, until all ingredients are incorporated and slightly reduced
Allow to cool to room temperature

[Troutman]

I like the home made versions above but for a bottled commercial sauce, I really like this one from P&S Seasonings. Makes for a great Korean style chicken wing sauce.

[Attjack]

I would guess that Attjack would have a pretty good recipe you could try.

I frequently buy these sauces but I believe I made this Steven Raichlen recipe a while back.

[Attjack]

jfmorris This is from his BBQ Sauce book

[jfmorris]

Attjack well that explains it! There is just a chapter on sauces in the original BBQ Bible.

[Attjack]

jfmorris

https://www.amazon.com/Barbecue-Sauces-Marinades-Bastes-Butters-Glazes/dp/1523500816/ref=asc_df_1523500816/?tag=hyprod-20&linkCode=df0&hvadid=265931749865&hvpos=&hvnetw=g&hvrand=12136377027258584799&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032927&hvtargid=pla-310177600530&psc=1&mcid=63e2b853d57f3bb2bebf0ee193effbdf&gclid=CjwKCAiArLyuBhA7EiwA-qo80HTWzCLY_9vqY_SlcW1aQDpXJjxyPwo5bcYldm5UrLfM0rca58sTIRoCeRwQAvD_BwE

[fzxdoc]

I'll vouch for the Steven Raichlen KB Sauce jfmorris posted above. I have made it a couple times. I usually don't have Sprite on hand and instead add a bit more water, honey and a squeeze of lime. I also add a cornstarch slurry to thicken it up.

Me too. jfmorris turned me on to that recipe several years back, along with Raichlen's Korean Pulled Pork recipe. Delicious!

The sauce recipe makes a bunch (6 cups or so), so I froze some of it.

I serve that Korean Pulled Pork recipe with a Vietnamese salad that eats like slaw. It goes perfect with the pork. Here's my Paprika File on it with notes on some changes I made:

Vietnamese Cucumber Noodle Salad Asian Slaw.paprikarecipes

I get those Chinese white buns from the Asian store and steam them to serve the pork, sauce, and "slaw" on:


(photo from here)

Good eating, for sure!

Kathryn

[jfmorris]

Thanks for the salad recipe! Added to Paprika... and apparently gives me a reason to buy fish sauce again, that will hopefully not be used just once, then sit in the fridge for 3 years until I throw it away!

[Attjack]

I love those bao buns.

[RonB]

Thanks all. I wuz shying away from the Raichlen recipe 'cause it's not "authentic", but with it getting the most nods here, I may give it a go...