In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For November, Celestina shares with us how to make a spicy barbecue sauce with an Asian twist. This sauce can be tossed with roasted chicken tenders to give them a flavor kick! 
Gochujang Barbecue Sauce
Makes about 2 cups
Ingredients
- ½ cup gochujang
- ¼ cup hoisin sauce
- 3 tablespoons tomato paste
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup sake
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 2 teaspoons freshly grated garlic
- 1 teaspoon fresh black pepper
Directions
- Combine all ingredients in a small pot. Turn heat to medium and whisk ingredients until well incorporated.
- Allow mixture to simmer about 15 to 20 minutes until it has reduced slightly to a barbecue sauce consistency.
- Remove sauce from heat, pour into a container and allow to cool slightly before placing a lid on it and storing in refrigerator. The sauce should be used within a week of making it.
Celestina Brunetti, RDN, LD is a personal chef and dietitian based in Albuquerque, and owner of Wellness Cucina LLC where her focus is on cooking for auto immune diseases. She blogs at wellnesscucinallc.com. Follow her on Facebook and Instagram.