Gochujang Barbecue Sauce

The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It’s an ode to his family’s love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it’s optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce). —Elyse Inamine

Ingredients

• 1

  (¼-inch-thick) slice smoky bacon (optional)

• 1

  cup ketchup

• ⅓

  cup brown sugar

• 2

  tablespoons molasses

• 2

  tablespoons gochujang

• 2

  tablespoons cider vinegar

• 1 ½

  teaspoons Worcestershire sauce

• 1 ½

  teaspoons yellow mustard

• ¾

  teaspoon onion powder

• ¾

  teaspoon granulated garlic

• ¾

  teaspoon coarsely ground black pepper

• ¾

  teaspoon Frank’s RedHot sauce

• Pinch smoked paprika

Preparation

1. If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.
2. Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.
3. Add the crisped bacon to the saucepan, if using. Reduce the heat to low and simmer, stirring often, until the sauce has thickened and is deep brown, 45 to 50 minutes.
4. Remove the bacon, if using, and let the sauce cool until ready to use. The sauce can be stored in an air-tight container in the refrigerator for up to one month. Before using, allow the sauce to come to room temperature and, if it’s is too thick, thin with a teaspoon or two of water.