- 1 clove grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/3 cup strawberry preserves
- 1/2 cup gochujang
- 1/4 cup brown sugar
- 3 tablespoons rice wine vinegar
- 1/4 cup water
- Combine ingredients in a medium saucepan and bring to a boil. Whisk to make sure the sugars dissolve and don’t settle on the bottom.
- Reduce to a low simmer for about 20-25 minutes until thickened. Continue to periodically whisk. The sauce should coat the back of a spoon and will continue to thicken as it cools.
- Store the sauce in an airtight jar once cooled. This sauce will stay freshest for about 10-14 days.
- There is no substitute for the gochujang, so make sure you have that on hand before you make this sauce.
- You can also use strawberry jam if you prefer. I’ve tested with with a few other flavors as well, so feel free to mix it up!
- Prep Time: 5
- Cook Time: 25
- Category: Sauces & Salsas
- Method: Stovetop
- Cuisine: BBQ Sauce
Keywords: bbq sauce, gochujang, strawberry preserves, korean bbq sauce, korean sauce, spicy bbq sauce, sweet heat bbq sauce