Gochujang Barbecue Sauce

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


  • 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


  1. Combine all ingredients in a small pot. Turn heat to medium and whisk ingredients until well incorporated.
  2. Allow mixture to simmer about 15 to 20 minutes until it has reduced slightly to a barbecue sauce consistency.
  3. 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.
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Celestina Brunetti

Celestina Brunetti, RDN, LD, is a chef and nutritionist. She has worked with the University of Nevada Cooperative Extension developing culinary demonstration videos for its Expanded Food and Nutrition Education Program, as well as written curriculum for disease-specific culinary nutrition classes for the Las Vegas community. Connect with Celestina on her website, Wellness Cucina, and on Facebook, Instagram and Twitter.