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Gochujang Bbq Recipe

Name: River & Fort Restaurant & Roof Top Lounges Gochujang Bbq Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.5 cups gochujang (Korean red pepper paste); 3 tbs soy sauce (low-sodium preferred); 2 tbs brown sugar (packed); 1 tbs honey; 1 tbs rice vinegar; 1 tsp sesame oil; 2 cloves garlic (minced); 1 tsp ginger (fresh, grated); 2 tbs water; 1 tbs toasted sesame seeds; 1 tsp neutral oil (vegetable or canola); 1 lbs chicken thighs (boneless, skinless) or pork shoulder sliced thin; 0.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 1 tbs neutral oil for searing; 3 stalks green onions (scallions), thinly sliced on bias; 1 tbs toasted sesame seeds (additional); 0.5 tsp toasted sesame oil (for drizzle); 2 cups shredded napa cabbage or green cabbage; 0.75 cups julienned carrot; 0.75 cups julienned daikon radish (or regular daikon); 0.25 cups thinly sliced red onion; 2 tbs fresh cilantro (optional, chopped); 1 tbs rice vinegar (for slaw); 2 tbs plain Greek yogurt (or mayo); 1 tsp lime juice (fresh); 0.5 tsp honey (for slaw); 0.5 tsp sesame oil (for slaw); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by River & Fort Restaurant & Roof Top Lounge

Time40m

Serves4

Sesame, Green Onion, Root Slaw

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Ingredients

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Gochujang BBQ Sauce

1/2 cups gochujang (Korean red pepper paste)

3 tbs soy sauce (low-sodium preferred)

2 tbs brown sugar (packed)

1 tbs Honey

1 tbs Rice vinegar

1 tsp Toasted sesame oil

2 cloves Garlic (minced)

1 tsp ginger (fresh, grated)

2 tbs water

1 tbs toasted sesame seeds

1 tsp neutral oil (vegetable or canola)

Protein (optional - for BBQ)

1 lbs chicken thighs (boneless, skinless) or pork shoulder sliced thin

1/2 tsp kosher salt

1/4 tsp black pepper (freshly ground)

1 tbs neutral oil for searing

Sesame & Green Onion Garnish

3 stalks green onions (scallions), thinly sliced on bias

1 tbs toasted sesame seeds (additional)

1/2 tsp toasted sesame oil (for drizzle)

Root Slaw

2 cups shredded napa cabbage or green cabbage

3/4 cups julienned carrot

3/4 cups julienned daikon radish (or regular daikon)

1/4 cups thinly sliced red onion

2 tbs fresh cilantro (optional, chopped)

1 tbs rice vinegar (for slaw)

2 tbs plain Greek yogurt (or mayo)

1 tsp lime juice (fresh)

1/2 tsp honey (for slaw)

1/2 tsp sesame oil (for slaw)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Gochujang BBQ Sauce

Make the sauce

In a small bowl whisk together gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger and 2 tablespoons water until smooth and homogeneous.

Adjust texture and balance

If the sauce is too thick for brushing, add up to 1 more tablespoon of water. Taste and adjust: add 1/2 teaspoon more rice vinegar for acidity, or 1 teaspoon more honey/brown sugar if you'd like sweeter.

Finish

Heat a small nonstick skillet over medium-low, add 1 teaspoon neutral oil then pour the sauce in and cook, stirring, for 1–2 minutes just to bloom flavors and reduce rawness. Stir in 1 tablespoon toasted sesame seeds, then remove from heat and let cool slightly.

Protein (optional - for BBQ)

Prepare protein

Pat the protein dry and season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook protein

Heat a heavy skillet or grill pan over medium-high until hot. Add 1 tablespoon neutral oil. For thin-sliced pork or chicken thighs, sear 2–3 minutes per side until nicely caramelized and cooked through (internal temp 165°F / 74°C for chicken). Reduce heat to medium and brush a generous layer of the gochujang BBQ sauce onto the cooked surface, cook 30–60 seconds more to caramelize the glaze, flipping and glazing both sides once. Remove and rest 3 minutes before slicing.

Alternate: Grill

If grilling, preheat grill to medium-high, oil grates, grill protein 3–5 minutes per side depending on thickness, basting with sauce during the last 1–2 minutes.

Root Slaw

Prep vegetables

Combine shredded cabbage, julienned carrot, julienned daikon and sliced red onion in a large mixing bowl. Toss to combine.

Make dressing

In a small bowl whisk together 1 tablespoon rice vinegar, 2 tablespoons Greek yogurt (or mayo), 1 teaspoon fresh lime juice, 1/2 teaspoon honey, 1/2 teaspoon sesame oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth.

Dress and rest

Pour dressing over the vegetables and toss thoroughly to coat. Stir in chopped cilantro if using. Let the slaw rest in the refrigerator for at least 10 minutes to meld flavors; taste and adjust salt, acidity or sweetness as needed before serving.

Sesame & Green Onion Garnish

Prepare garnish

Thinly slice the green onions on the diagonal. In a small bowl combine the sliced green onions with 1 tablespoon toasted sesame seeds and a 1/2 teaspoon drizzle of toasted sesame oil; toss to coat.

Finish assembly

To serve, place a bed of root slaw on the plate, top with glazed sliced protein or spoon extra gochujang BBQ sauce over vegetables for a vegetarian option, then sprinkle the sesame–green onion mixture over the top. Optionally add an extra pinch of toasted sesame seeds and a wedge of lime.