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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.
Recipe Facts
Ingredients
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18 ounces bottled barbecue sauce (1 1/2 cups), preferably KC Masterpiece
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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1 tablespoon ssamjang
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1 tablespoon gochujang
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1 teaspoon fish sauce
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1/4 teaspoon sesame oil
Directions
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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.
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Nutrition Facts (per serving) | |
---|---|
72 | Calories |
1g | Fat |
16g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 72 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 650mg | 28% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 0g | 1% |
Total Sugars 13g | |
Protein 1g | |
Vitamin C 0mg | 2% |
Calcium 14mg | 1% |
Iron 0mg | 2% |
Potassium 98mg | 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. |