In August, we held a barbecue sauce contest in honor of the second annual Pinehurst Barbecue Festival. Unlike our very popular Christmas cookie contest, which has us literally rolling in carbs every season, we only had a few entries. It was easy to pick a winner.
It seems unfair to let a pro win. But Kyung Nam Beazley understood the assignment and went for extra credit. That makes sense, because she’s literally a culinary arts instructor. Along with her homemade sauce, she dropped off some meal preps filled with rice, spicy Korean barbecue, and kimchi. Some could call it bribery. We call it lunch.
Kyung went home with a four-pack of tickets to three events at the Pinehurst Barbecue Festival. And you get to go home with her recipe.
Kyung’s Spicy Korean Barbecue Sauce / Marinade
1/2 cup gochujang: Korean red pepper paste
3 TB guchukaru, Korean red pepper flakes
3 TB soy sauce
3 TB sugar or corn syrup
3 TB minced garlic
3 TB minced fresh ginger
2 TB sesame oil
2 TB sesame seeds
Mix all sauce ingredients into a smooth paste. Enjoy.
Use it to make spicy pork:
Cut one pound pork butt, shoulder or pork belly into bite-sized pieces. Mix sauce and pork and let it sit for 30 minutes. Grill or pan fry in a hot skillet.
