By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 5
61 cal · 25 min
Korean Kimchi Barbecue Sauce
Recipe GLPRcc5513e087fccc
A bold and tangy barbecue sauce blending spicy Korean kimchi with a savory-sweet base. This vibrant condiment combines fermented kimchi, gochujang, and warm spices to create a complex glaze perfect for grilled meats, roasted vegetables, or as a dipping sauce. Ready in just 25 minutes.
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Ingredients
2 cups Kimchi with juices
½ medium Yellow onion, medium, roughly chopped
8 cloves Garlic cloves, medium
1 knob (1½ inch) Fresh ginger, peeled, about 1½ inches
1 cup Ketchup
½ cup Rice vinegar
2 tablespoons Gochujang (Korean red chili paste)
1 tablespoon Worcestershire sauce
1 teaspoon Molasses
to taste Kosher salt
to taste Freshly ground black pepper
Directions
Add the kimchi, onion, garlic cloves, and ginger to a blender or food processor. Blend until completely smooth, about 1–2 minutes.
In a medium saucepan over medium heat, combine the blended kimchi mixture with ketchup, rice vinegar, gochujang, Worcestershire sauce, and molasses.
Stir frequently and bring the mixture to a gentle simmer. Simmer for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Taste the sauce and season with kosher salt and freshly ground black pepper as needed.
Remove from heat and let cool to room temperature before serving. For longer storage, transfer to a clean jar and refrigerate for up to 2 weeks.
Comments
Gochujang requires a special trip to Harris Teeter or an Asian market, which is the real friction point; everything else lives at any Charlotte chain. The sauce costs roughly $1.50 per serving in ingredients and keeps beautifully in the fridge for two weeks, making it excellent for meal prep. The 25 minutes is honest if you start with jarred kimchi (do not make it from scratch), though the layered fermented-spicy-molasses flavor rewards the short hands-on time. This is a pantry-builder sauce rather than a weeknight rescue—budget it for pulled pork, ribs, or chicken thighs that you're already cooking slow.
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