| Prep Time | 20 minutes |
| Cook Time | 6 hours |
| Passive Time | 8 hours |
| Servings |
6-8 people
|
Ingredients
- 2-3 cups of light sauce or amino acid
- 3 tablespoons ginger garlic paste See video
- 1/2 cup brown sugar
- 1/2 cups white sugar
- 1 tps chilli flakes
- ¼ cups Gochujang
- ¼ cups xio shin vinegar sherry vinegar
- 1 teaspoons cornstarch
- 4-6 tablespoons flour
- 1 teaspoon cumin
Dry rub
- 2 teaspoons cumin
- 1/2 teaspoons chilli flakes
- 2-3 teaspoons sason adobo red cap
Ingredients
Dry rub
|
|
Instructions
- in a deep non-stick sauce pan or wok, combine all ingredients expect the flour and stir over a low heat until the sugar and the gochujang are dissolved.
- In a small cup or bowl add flour and about ½ cup of warm water to create a slury. Stir until the flour is dissolved into the water. Add into bbq sauce while stirring to thicken the sauce.
| Prep Time | 20 minutes |
| Cook Time | 6 hours |
| Passive Time | 8 hours |
| Servings |
6-8 people
|
Ingredients
- 2-3 cups of light sauce or amino acid
- 3 tablespoons ginger garlic paste See video
- 1/2 cup brown sugar
- 1/2 cups white sugar
- 1 tps chilli flakes
- ¼ cups Gochujang
- ¼ cups xio shin vinegar sherry vinegar
- 1 teaspoons cornstarch
- 4-6 tablespoons flour
- 1 teaspoon cumin
Dry rub
- 2 teaspoons cumin
- 1/2 teaspoons chilli flakes
- 2-3 teaspoons sason adobo red cap
Ingredients
Dry rub
|
|
Instructions
-
in a deep non-stick sauce pan or wok, combine all ingredients expect the flour and stir over a low heat until the sugar and the gochujang are dissolved.
-
In a small cup or bowl add flour and about ½ cup of warm water to create a slury. Stir until the flour is dissolved into the water. Add into bbq sauce while stirring to thicken the sauce.