Not to be confused with any of the traditional sauces or marinades used in Korean barbecue, this is a sauce that combines funky Korean flavors like kimchi and gochujang (Korean chili paste) with a barbecue sauce-style ketchup base. It's delicious on grilled chicken, pork, and shellfish like shrimp.
- 2 cups kimchi with juices
- 1/2 medium yellow onion, roughly chopped
- 8 medium garlic cloves
- 1 (1 1/2-inch) knob fresh peeled ginger
- 1 cup ketchup
- 1/2 cup rice vinegar
- 2 tablespoons gochujang
- 1 tablespoon Worcestershire sauce
- 1 teaspoon molasses
- Kosher salt and freshly ground black pepper
In a blender, combine kimchi and its juices, onion, garlic, and ginger, and blend until a smooth puree forms (add a bit of water, if necessary, to help the blending process).
In a medium sauce pan, combine kimchi puree with ketchup, rice vinegar, gochujang, Worcestershire sauce, and molasses, and cook, stirring occasionally, until sauce has thickened slightly and flavors have combined, about 10 minutes. Season with salt and pepper and serve.