Japanese-style spicy miso BBQ sauce
Give your barbecue a total umami hit with the combination of smoked miso and Korean gochujang fermented chilli paste.
By Angelo Sato
From Saturday Kitchen
Ingredients
- 300g/10½oz smoked miso
- 90²µ/3¼´Ç³ú gochujang paste
- 50ml/2fl oz vegetable oil
- 3 tbsp soy sauce
- 20²µ/¾´Ç³ú caster sugar
- 45²µ/1¾´Ç³ú honey
- 20²µ/¾´Ç³ú garlic, grated
- 30g/1oz root ginger, grated
- 1 small apple, peeled and grated
Method
Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes.
