Heirloom Market BBQ: Korean BBQ Sauce
Review - Heirloom Market BBQ: Korean Sauce
If you happened to pass by Heirloom Market BBQ in Northwest Atlanta, GA, for the first time, you would probably have no idea the quality that consistently comes out of this unsuspecting joint. Husband and Wife Pitmaster team, Cody Taylor (grew up in the South) and Jiyeon Lee (from Korea) meld their two cultures in one flavorful BBQ dish after another.
Since my first taste of their Spicy Korean Pork it has remained a constant in my order lineup. The spare ribs, brisket and unique sides like Korean sweet potato chips and multiple kimchi options are a must try. For those that prefer mainstream sides they’ve got you covered with mac n’ cheese, beans and collards. While the BBQ stands on it’s own just like any proper joint in Texas, they have a great selection of sauces that compliments the meat nicely. Make sure you try the Korean sauce (my personal favorite).
Since I moved out of the Atlanta area, I had to learn how to make their Spicy Korean Pork with Kimchi Slaw and Kimchi Pickles. After you try it once, I know you’ll put it in the rotation.
Recipe adapted from Kingsford.com and Steven Raichlen
Ingredients:
1) 1 C. water
2) ½ C. granulated sugar
3) ⅓ C. firmly packed light brown sugar
4) 3 Tbsp. soy sauce
5) ¾ C. lemon-lime soft drink (Sprite)
6) 2 tsp. gochujang (Korean red chile paste)
7) 2 tsp. sesame oil
8) 1 tsp. of rice vinegar
Directions
Combine the #1 water, #2 & #3 sugars and #4 soy sauce in a medium saucepan; bring to a boil over high, stirring occasionally. Remove from burner and cool for 10-15 min.
Stir in the #5 Sprite, #6 gochujang, and #7 sesame oil.
Store in an airtight container for up to 1 month.
Let us know how it turned out in the comments below.