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Korean BBQ Sauce

Being a Southern girl with a partner that doesn't like BBQ sauce is hell, lemme just tell you. I've mentioned before that BandMan doesn't like BBQ sauce (check this post) and just typing that out just now is just as nuts to me as the first time he said it...I know my reaction had to have been "WTF do you mean, don't like BBQ," but I can't really remember because it's all a haze that I think my emotional brain is trying to block. Luckily for me, I've finally made two (count 'em, 2!) BBQ-ish sauces that BandMan liked: this one and the Korean BBQ sauce below.

This is going to seem totally off topic, but bare with me for a moment; hopefully it'll all come together. Recently, I've found some fellow vegans in the area that I live. I've always known 2 or 3, but because of the instagram and other social media sites, I've been lucky enough to find a whole gaggle of vegheads in Boise. I had the pleasure of being invited over to one of these new-to-me VegHead's abode for a potluck. After what seemed like forever trying to nail down a date, we finally did it. And now the big question, what do we make? After some ideas were tossed in, we all decided on BBQ. I was fucking stoked. Because 1) BBQ is amazing and 2) because BandMan's damn taste buds. But then I realized BandMan was going to be attending the BBQ potluck - and I'd already committed to bringing the main dish and the potato salad. I was seriously stressing. And then it hit me. The only time I have made BBQ sauce that BandMan liked was when it was non-traditional - so that's what I'll make, a non-traditional BBQ sauce.

And here we are. A super tasty Korean BBQ sauce that can be used in your favorite stir-fry or the basis of a Korean style pulled "pork" sammich.

I made the pulled "pork" out of jackfruit. I essentially followed this recipe (just substituting the BBQ sauce for this Korean BBQ sauce). The only difference between the two jackfruit preparations is that for these Korean Pulled Pork Sandwiches I rubbed the jackfruit with a spice mix of cumin, chili, basil, smoked paprika, and a dash of cayenne, before I went through any of the cooking steps. Turns out I put a little more than "a dash" of cayenne in the spice rub. It was wicked spicy but totally good.

Also here's a side note of embarrassment: I knew the only salad allowed at the potluck by the host was pasta or potato; so I attempted to make an Asian cuisine inspired potato salad to go with the Korean BBQ Pulled Pork Sandwiches but as it turns out too late,  I accidentally bought parsley and not cilantro (going to the grocery store hungover and on little sleep, first thing on Sunday morning does that to you) so as you can guess the potato salad wasn't exactly what I wanted, but it still tasted great.

The host made an exceptional peanut butter cream pie and a classic cole slaw to go on the sammiches - which was great since they were so spicy. Another great friend and guest at the potluck brought huge, fluffy, vegan and gluten free rolls.

All the food was exceptionally good and we even got a little green salad in there somewhere.


3/4 c brown sugar
3/4 c gluten free soy sauce
1/4 c water

1 tbsp rice wine vinegar
2 tbsp sriracha
2 tsp sesame oil
1 tsp pepper
2 tsp minced ginger
6 garlic cloves, minced

1 tbsp cornstarch, mixed with 1 tbsp water
  1. Put all the ingredients - sans cornstarch and water - in a saucepan and wait for it to boil; when it starts to boil add in the cornstarch and let simmer until it gets all thick.
  2. BOOM! Done.


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