Gochujang BBQ Sauce

Recipe from Tory Miller

Adapted by Elyse Inamine

Updated June 23, 2023

Gochujang BBQ Sauce
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Rating
4(205)
Comments
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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). —Elyse Inamine

Featured in: Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated.

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Ingredients

Yield:About 1 cup
  • 1(¼-inch-thick) slice smoky bacon (optional)
  • 1cup ketchup
  • ⅓cup brown sugar
  • 2tablespoons molasses
  • 2tablespoons gochujang
  • 2tablespoons cider vinegar
  • 1½teaspoons Worcestershire sauce
  • 1½teaspoons yellow mustard
  • ¾teaspoon onion powder
  • ¾teaspoon granulated garlic
  • ¾teaspoon coarsely ground black pepper
  • ¾teaspoon cayenne pepper sauce
  • Pinch smoked paprika
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

383 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 2 grams dietary fiber; 66 grams sugars; 6 grams protein; 2000 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.

  2. Step 2

    Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.

  3. Step 3

    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.

  4. Step 4

    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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Ratings

4 out of 5
205 user ratings
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Comments

Vanessa Nix Anthony

I literally thought I just invented this sauce last night for dinner (HA!) I was out of my favorite barbeque sauce and decided to try my hand at a recipe that would marry my love of sweet and heat in a Kansas City-style BBQ gochujang mix. (I had no liquid smoke in the house and I thought paprika and gochujang would both add a bit of smokey flavor to the sauce.) My recipe is slightly different (no molasses and sub red wine vinegar for apple cider) but hey—great minds.

Nancy W

ToryMiller is a Madison treasure. So happy to see him get this richly-deserved exposure in the NYT.

Leslie Daniels

red wine vinegar instead of cider

Janet

I used this on boneless skinless thighs after roasting them at 400 degrees for about 20 minutes on a rack in a sheet pan to cook off some of the fat. After about 15 minutes, I switched on the broiler to finish them. I omitted the molasses and used pimenton picante in place of the bacon. I roasted sweet potatoes at the same time and made coleslaw while the meat cooked. Not spectacular, but very satisfying. Next time, grated garlic and onion, sriracha to liven it up.

Nercon5

Good stuff! Used half a tsp garlic powder because I didn’t have granulated. Cayenne pepper sauce is Frank’s

Brian

This is outstanding. Thick and tacky, sweet, smokey, and a little spicy. This is my perfect BBQ sauce.

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Credits

Adapted from Tory Miller

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