Korean Kimchi Barbecue Sauce Recipe

Photograph: Daniel Gritzer

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.

Recipe Facts

Active: 25 mins
Total: 25 mins
Serves: 20 servings
Makes: 2 1/2 cups

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  • 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


  1. 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).

  2. 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.

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Nutrition Facts (per serving)
27 Calories
0g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 27
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 314mg 14%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Vitamin C 2mg 8%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 86mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)