PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Supper Spicy Gochujang BBQ

Independent adaptation of a publicly published Louis Han recipe. Not affiliated with, sponsored by, or endorsed by Louis Han.

MARINADE · KOREAN BBQ MEATS

In the published recipe, this is the marinade for Korean barbecue guide.

Louis Han's spicy gochujang BBQ marinade for Korean barbecue.

On the jar

SPICY

Method
shake
Yield
about 1¾ cups
Ingredients
9
Jar batch
0.9× recipe
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Ratio

Ratio by volume: GOCHUJANG 100 ml, CORN SYRUP 71 ml, SOY SAUCE 61 ml, SAKE 30 ml
GOCHUJANG 100 mlCORN SYRUP 71 mlSOY SAUCE 61 mlSAKE 30 ml

Ingredients

  • Gochujangabout 6 Tbsp (100 ml)
  • Garlicabout 4 cloves (20 g)
  • Scallionabout ½ scallion (10 g)
  • Onionabout ½ onion (30 g)
  • Corn Syrupabout ⅓ cup (71 ml)
  • Brown Sugarabout 1½ Tbsp (20 g)
  • Soy Sauce¼ cup (61 ml)
  • Sake2 Tbsp (30 ml)
  • Pepperabout ¼ tsp (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): GOCHUJANG, CORN SYRUP, SOY SAUCE, SAKE.
  2. Shake-to-line (dashed marks): add BROWN SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: 3½ CLOVES GARLIC, ¼ ONION.
  4. Season to finish: SCALLION (½ scallion), PEPPER (to taste).
  5. Cap the jar and shake until emulsified.

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Provenance

Louis Han works in Korean / Singapore at Nae:um; credentials include Michelin 1* (Nae:um, Singapore).

Originally published as Spicy Gochujang BBQ Sauce.

Adapted from a Louis Han recipe (Louis Han / Michelin Guide (Korean barbecue guide)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Louis Han / Michelin Guide (Korean barbecue guide) (published as “Spicy Gochujang BBQ Sauce”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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