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Gochujang sauce ribs

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henapple
henapple Posts: 16,025
in EggHead Forum
Tried a new sauce. Sweet with a good heat. Smoked greens with sausage on top. Turned out well.

Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • logchief
    logchief Posts: 1,415
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    Looks dang good.  Gochujang is a good hot paste.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • lkapigian
    lkapigian Posts: 10,767
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    Nice @henapple
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 32,385
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    Didn't see any PBR on the side??  Lookin good right there.  Nice color on those ribs.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • caliking
    caliking Posts: 18,731
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    Nice plate. For an old man, that is.

    So what sauce is this?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • UNCHeels08
    UNCHeels08 Posts: 116
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    Gochujang paste is my new favorite ingredient for messing around with sauces for wings, ribs, stir fry. I like what it adds to the flavor more than sriracha. 
    Raleigh, NC

    LBGE
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Tony I didn’t think you were allowed to cook greens that far into west coast occupied territory. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
    edited May 2018
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    caliking said:
    Nice plate. For an old man, that is.

    So what sauce is this?
    Tony sent a few of us the recipe - you must not be in the circle of trust:


    "I've made a note never to piss you two off." - Stike
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  • northGAcock
    northGAcock Posts: 15,164
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    Gawjus!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 18,731
    edited May 2018
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    JohnInCarolina said:
    caliking said:
    Nice plate. For an old man, that is.

    So what sauce is this?
    Tony sent a few of us the recipe - you must not be in the circle of trust:

    That looks like a good  sauce . Circle of trust or not, I'm just glad that @henapple still cooks. 

    Or pretends to, at least. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Love Korean food.  Here is one I have been doing for a few years.
    Chicken, Thighs, Skewered, Dakkochi, Korean, Florida Mini Fest '14

    Dakkochi is a Korean street food. Skewered chicken cooked over charcoal.  Did this for the Florida Mini Fest 2014.

    INGREDIENT:
    5 Lbs Boneless, Skinless Chicken Thighs
    MARINADE:
    4 Tbs gochujang
    ½ cup sake
    3 cloves garlic (grated)
    2-3 Tbs Ginger, Grated, Fresh
    1/2 small onion (grated)
    1/2 Asian or Bartlett pear (grated)
    2/3 cup soy sauce
    1 Tbs sesame oil
    1 Tbs brown sugar
    1/2 Bunch Scallions, green onions (chopped)
    BASTING SAUCE
    3 Tbs tomato ketchup
    6 Tbs Sake
    3 Tbs chilli flakes
    3 Tbs gochujang
    6 Tbs soy sauce
    4 Tbs brown sugar
    2 Tbs sesame seeds
    1 Tbs parsley
    3 Tbs Indian River Rainbow Pepper, (regular course ground black will do).
    2-3 Tbs Sesame oil.
    Garnish:
    White Sesame Seeds
    Scallions, diced into 1/8" pieces.

    PROCEDURE:

    1. Took 5 #'s (18 thigh pieces) of Boneless, skinless chicken thighs, cut into apprx 1" pieces and placed in marinade in refrigerator overnight.

    2. Yield was 26- 6" sticks of 4-5 pieces each. Could have added onion pieces or other , bell pepper pieces. cherry tomatoes or whatever you may want to do.

    3. Cooked on BGE 350F until internal temp was 165F-170
    F. One batch was indirect and took 25 minues or so.  The other batch was direct and took less time.  Turned and basted every 5-10 minutes.

    4. Served as an appetizer with toothpicks, but could just as easily do with veggies/rice for a main meal.

    Recipe Type: Appetizer, Main Dish, Poultry

    Source
    Source: BGE Forum, Richard Fl, 2014/11/01**
    Web Page: http://www.bbq-brethren.com/forum/showthread.php?t=195502

    Author Notes
    A batch of basting sauce did about 10-15 sticks, depending on how often and how much.

    Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae  in the backyard.

    http://eggheadforum.com/discussion/1180764/wow-this-is-some-recipe#latest

    Richard Fl--I would use less of the chile paste until you get used to the HEAT.



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  • LetsEat
    LetsEat Posts: 458
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    @henapple looks delicious. Care to share your recipe for smoked greens?
    IL 
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  • henapple
    henapple Posts: 16,025
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    LetsEat said:
    @henapple looks delicious. Care to share your recipe for smoked greens?
    Simply canned greens... Old glory. I top it with sausage and smoke it. No big deal but tastes good  

    Green egg, dead animal and alcohol. The "Boro".. TN 
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