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Make barbecue sauce with a Korean twist by adding gochujang, a red pepper paste that creates a slightly smoky heat. Use the sauce as a glaze for sticky ribs, or spoon onto burgers
View original recipe on bbcgoodfood.comHeat the vegetable oil in a saucepan over a low heat and fry the garlic for 3 mins until softened. Add the remaining ingredients along with 1/4 tsp salt, and bring to the boil. Reduce the heat and simmer for 10 mins until thickened, stirring occasionally. Will keep in a sterilised glass jar or bottle in the fridge for up to a month.
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