To balance the sweetness of bottled sauce, fermented Korean chili condiments lend a strong earthy heat. Salty soy sauce, a splash of fish sauce, and a tiny amount of sesame oil round out the flavor.
- 18 ounces bottled barbecue sauce (1 1/2 cups), preferably KC Masterpiece
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ssamjang
- 1 tablespoon gochujang
- 1 teaspoon fish sauce
- 1/4 teaspoon sesame oil
In a medium bowl, whisk together barbecue sauce, soy sauce, vinegar, ssamjang, gochujang, fish sauce, and sesame oil. Use immediately or pour back in bottle and store in refrigerator for up to a month.