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Introduction
The art of Korean barbecue has ancient roots dating back to the Three Kingdoms period, when meats were grilled on portable braziers during battles and celebrations. Over time, the practice evolved into a cherished culinary tradition centered around sizzling meat platters and an array of flavorful dipping sauces known as ssamjang. This healthy Korean BBQ sauce reimagines the classic condiment, swapping refined sugars for natural sweeteners like pureed pear or apple. The result is a delightfully balanced fusion of time-honored flavors and modern nutritional sensibilities.
Ingredients
• 1/2 cup gochujang (Korean fermented chili paste)
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• 1 cup pureed pineapple or pear (fresh or canned in juice)
• 2 tablespoons sesame seeds (optional topping)
Step 1:
In a mixing bowl, whisk together the gochujang, rice vinegar, soy sauce, brown sugar, honey, and sesame oil until well combined.
Step 2:
Grate the fresh ginger using a box grater or microplane and add it to the bowl, along with the minced garlic.
Step 3:
If using fresh pineapple or pear, puree the fruit in a blender or food processor until smooth. Add 1 cup of the pureed fruit to the bowl and whisk until fully incorporated.
Step 4:
Taste the sauce and adjust the seasoning if needed, adding more soy sauce for saltiness, brown sugar for sweetness, or gochujang for spiciness.
Step 5:
Transfer the sauce to a serving bowl and garnish with sesame seeds, if desired.
Q: Can I use a different type of fruit puree?
A: Yes, you can substitute the pineapple or pear puree with other fruit purees such as apple, mango, or peach. The fruit puree adds sweetness and balances the heat from the gochujang.
Q: How long does this sauce keep in the refrigerator?
A: The sauce will keep well in an airtight container in the refrigerator for up to 1 week.
Q: Is this sauce spicy?
A: The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used. The recipe as written has a moderate level of heat, but you can make it milder or spicier to suit your preferences.
• For a gluten-free version, use tamari instead of soy sauce.
• Adjust the amount of gochujang to your desired level of spiciness.
• Use ripe, sweet pineapple or pear for best flavor and natural sweetness.
• Gochujang can vary in saltiness, so taste and adjust soy sauce accordingly.
• This sauce is vegan and can be made nut-free by omitting the sesame seeds.
Serve this Korean BBQ sauce as a glaze or dipping sauce for grilled meats, vegetables, or tofu. It can also be used as a marinade or brushed onto proteins during the last few minutes of grilling or broiling.
Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.
This sauce comes together quickly, so it's best to prepare the ingredients in advance and have them ready to go. The pureed fruit can be made ahead and stored in the refrigerator until ready to use.
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the sweetness and spiciness to your personal taste preferences.
- For a thicker consistency, reduce the amount of pureed fruit or simmer the sauce briefly to allow it to thicken.
For a smoky variation, add a teaspoon or two of smoked paprika or a touch of liquid smoke. For a nutty flavor, substitute some of the pureed fruit with pureed toasted sesame seeds.
This Korean BBQ sauce pairs well with grilled meats, vegetables, and rice dishes. It would also complement a crisp, light beer or a fruity white or rosé wine.
This sauce can be enjoyed year-round, but it's particularly well-suited for warm weather grilling and barbecue season.
This recipe contains soy (from soy sauce) and sesame (from sesame oil and seeds). It is vegan and can be made gluten-free by using tamari instead of soy sauce.
