Korean Gochujang Barbecue Sauce

This spicy and sweet barbecue sauce brings a bold Korean twist to your grilled favorites. Easy to make and packed with flavor, it’s perfect for adding a little kick to any meal.

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TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

½ white onion, chopped 3 pounds heirloom tomatoes, chopped ½ cup apple cider vinegar ¼ cup firmly packed light brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons gochujang (Korean hot pepper paste) 2 tablespoons soy sauce 1 tablespoon molasses 4 cloves garlic, crushed 1 ½ teaspoons lime juice

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating a large saucepan over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it becomes soft and translucent—this usually takes about 5 minutes. Next, add the tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice all at once. Give everything a good stir and let the mixture come to a gentle simmer. Once it’s simmering, take the pan off the heat and let the sauce cool down for at least 15 minutes.

02

Step 2

After it’s cooled, pour the sauce into a blender and blend until it’s nice and smooth. For an extra silky texture, strain the sauce through a fine sieve. Finally, pour the finished sauce into clean Mason jars, and you’re all set!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use medium heat to prevent burning the sauce while simmering.
- Stir frequently to keep the sauce smooth and well combined.
- Adjust the sweetness with honey or sugar to suit your taste.

Why you’ll love it

This sauce perfectly balances spicy, sweet, and savory flavors. It adds a rich depth to grilled meats and vegetables. Plus, it’s easy to make with just a few ingredients you might already have.

Serving ideas

This sauce is great brushed on chicken, beef, or pork during grilling. It also makes a delicious dipping sauce for fried snacks or a flavorful glaze for roasted vegetables.

Storage & leftovers

Store leftover sauce in an airtight container in the refrigerator for up to one week. Stir well before using again, and avoid double-dipping to keep it fresh longer.