Substitute Gochujang Sauce In A Pinch Recipes
SUBSTITUTE GOCHUJANG SAUCE IN A PINCH
"Gochujang sauce can be found in most grocery stores in the Asian section. If you don't care to buy it because you're worried about being able to use it all up (I totally get it) you can make a substitute. It won't taste the exact same as the gochujang sauce (I totally think it's worth buying!) but it will give the sauce some of that sweet heat flavor." From Creme de la Crumb website.
Provided by Chef PotPie
Categories Sauces
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a bowl or mortar.
- Mash until a paste forms.
Nutrition Facts : Calories 22.8, Fat 0.1, Sodium 672.5, Carbohydrate 4.4, Fiber 0.8, Sugar 3.2, Protein 1.5
GOCHUJANG BARBECUE SAUCE
The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It's an ode to his family's love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it's optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce).
Provided by Elyse Inamine
Categories barbecues, sauces and gravies
Time 55m
Yield About 1 cup
Number Of Ingredients 13
Steps:
- If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.
- Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.
- Add the crisped bacon to the saucepan, if using. Reduce the heat to low and simmer, stirring often, until the sauce has thickened and is deep brown, 45 to 50 minutes.
- Remove the bacon, if using, and let the sauce cool until ready to use. The sauce can be stored in an air-tight container in the refrigerator for up to one month. Before using, allow the sauce to come to room temperature and, if it's is too thick, thin with a teaspoon or two of water.
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