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Korean BBQ Ketchup

Serves: 20 Category: SaucesCourse: AccompanimentMachine: Cooking MachineTotal time (min.): 60
korean-bbq-ketchup.png korean-bbq-ketchup.png

This condiment is inspired by the sweet, spicy, and sour sauce that coats Korean fried chicken, and can be used in much the same way: use to dress chicken wings; drizzle over BBQ ribs; glaze a roasted chicken; or simply add a big dollop to a bowl of chips and dip away. To learn how to blanch tomatoes, take a look at our ‘Blanched Tomatoes’ recipe. If you want to continue simmering to thicken the ketchup further, return the ketchup to the Cooking Chef XL bowl after passing through the sieve and simmer at 102c until reduced to your preference. Keep in an airtight, sterilised glass container, or freeze in an ice cube tray, removing as many cubes as you need and defrosting overnight in the fridge. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.

Ingredients

Tools

Method

  1. Attach the Stir Tool
  2. Add cherry tomatoes, onion, garlic clove, ginger, fine sea salt, dark brown sugar, apple cider vinegar, gochujang, light soy sauce, honey, rice vinegar, sesame oil and gochugaru to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 45 min, 102°C, Stir 3
  5. Let cool - 10 min
  6. Fit the Knife Blade to the Food Processor attachment
  7. Transfer some of the sauce to Food processor attachment
  8. Mix until smooth
  9. Transfer mixture to jar and let cool
  10. Serve

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