Korean BBQ Ketchup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    53
based on 1 ratings

This condiment is inspired by the sweet, spicy, and sour sauce that coats Korean fried chicken, and can be used in much the same way: use to dress chicken wings; drizzle over BBQ ribs; glaze a roasted chicken; or simply add a big dollop to a bowl of chips and dip away. To learn how to blanch tomatoes, take a look at our ‘Blanched Tomatoes’ recipe. If you want to continue simmering to thicken the ketchup further, return the ketchup to the Cooking Chef XL bowl after passing through the sieve and simmer at 102c until reduced to your preference. Keep in an airtight, sterilised glass container, or freeze in an ice cube tray, removing as many cubes as you need and defrosting overnight in the fridge. Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.

recipe updated Apr 12, 2025

Ingredients

  • Cherry tomatoes icon
    Cherry tomatoes
    900 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    4
  • Ginger icon
    Ginger
    20 g
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Dark brown sugar icon
    Dark brown sugar
    60 g
  • Apple cider vinegar icon
    Apple cider vinegar
    2 tablespoons
  • Gochujang icon
    Gochujang
    100 g
  • Light soy sauce icon
    Light soy sauce
    2 tablespoons
  • Honey icon
    Honey
    50 ml
  • Rice vinegar icon
    Rice vinegar
    3 tablespoons
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Gochugaru icon
    Gochugaru
    1 tablespoon

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Food processor attachment
  • kCook icon Jar

Step preview

  1. Attach the Stir Tool
  2. Add cherry tomatoes, onion, garlic clove, ginger, fine sea salt, dark brown sugar, apple cider vinegar, gochujang, light soy sauce, honey, rice vinegar, sesame oil and gochugaru to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 45 min, 102°C, Stir 3
  5. Let cool - 10 min
  6. Fit the Knife Blade to the Food Processor attachment
  7. Transfer some of the sauce to Food processor attachment
  8. Mix until smooth
  9. Transfer mixture to jar and let cool
  10. Serve
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