Smoky Gochujang Barbecue Sauce (Slow Cooker)
I've erred on the side of caution here: the intensity of gochujang paste can vary, so add the amount suggested below and reassess when you taste at the end. You can always stir through more depending on your preference.
Makes 4 cups (1 L/ 34 fl oz).
Ingredients 14
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 tsp ground fennel
1 tsp coriander seeds
1 tsp celery seeds
1 tsp mustard seeds
200 ml apple purée
125 ml apple cider vinegar
55 g brown sugar, plus extra if needed
50 g chipotle, tinned, in adobo, chopped
2 tins crushed tomatoes, 400 g (14 oz)
125 ml maple syrup
3 tsp gochujang (Korean chilli paste), to taste
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Method 6
Set the slow cooker to the sauté function. Add the and, once hot, add the and cook until clear and translucent, about 5 minutes.
Add the , , , , and , and cook, stirring often to prevent them catching, until fragrant.
Add the , , , , , , and , and cover with the lid, cooking for 4 hours on high.
Taste and adjust the seasoning with sugar, salt and pepper. Also taste for heat and stir through a little more if necessary.
Blitz using a hand-held blender, or allow to cool then purée using a food processor.
Seal in airtight, sterilised screw-top jars (see my tips below), and store in the fridge for up to 4 weeks, or freeze for up to 3 months.
Katrina Meynink's tips
Makes 4 cups (1 L/ 34 fl oz).
Store in the fridge for up to 4 weeks, or freeze for up to 3 months.
To sterilise glass jars, simply wash them and their lids in hot, soapy water. Place the jars on a tray in a low oven and put the lids on a clean cloth or tea towel (dish towel) and leave to dry completely.
