Umami Barbeque Sauce Recipes

SEA SCALLOPS WITH CHILI SAUCE

Sea Scallops with Chili Sauce image

This easy recipe for Sea Scallops with Chili Sauce is simple yet rich in umami deliciousness.

Provided by IGIS

Number Of Ingredients 5

Ingredients

1 teaspoon chili powder
1/2 teaspoon ground cumin
1 pound sea scallops ((about 12))
2 tablespoons butter (divided)
1/2 cup white wine or chicken broth

Steps:

In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.

UMAMI BARBEQUE SAUCE

Umami Barbeque Sauce image

The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood.

Provided by JoyfulHands

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 40m

Yield 28

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
¼ yellow onion, diced
¼ cup sherry wine
1 ½ cups tomato juice
½ cup soy sauce
½ cup pomegranate molasses
½ cup ketchup
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
2 tablespoons pineapple juice
½ shot brewed espresso
4 dried chipotle peppers
½ cup brown sugar

Steps:

Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.

Nutrition Facts : Calories 34.2 calories, Carbohydrate 7 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.5 g, Sodium 378.5 mg, Sugar 5.8 g

GOCHUJANG KOREAN BBQ SAUCE

Gochujang Korean BBQ Sauce image

This Sticky, sweet and mildly spicy Korean Gochujang BBQ Sauce recipe will be your new go-to favorite BBQ Sauce recipe.

Provided by Robyn

Categories BBQ Sauce

Time 20m

Number Of Ingredients 10

Ingredients

2-3 cloves garlic - crushed
1 inch ginger - grated (a microplane works great for this)
1/3 cup gochujang
1/4 cup mirin
1/4 cup brown sugar
1 Tbsp sesame oil
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp fish sauce - optional but it really brings it together
1 Tbsp avocado oil

Steps:

Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
Add sauce to grilled meats such as Smoked Baby Back Ribs. Add the sauce at the end since any sauce with sugar will burn on the grill or in the oven.

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Heat the broth in a small saucepan over medium heat. Add the garlic and ginger and simmer for 3 minutes. Stir in the molasses, Date Syrup, tomato paste, and black pepper and bring just to a boil. Reduce the heat to low and simmer for 1 minute. Remove from the heat, and then stir in the miso mixture, blended lemon, and rice vinegar. Taste and adjust the seasonings, if needed.
Allow the sauce to cool before transferring to a jar or bottle with a tight-fitting lid or pouring the sauce into an ice cube tray and freezing into individual portions.
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In a small pan, toast the sesame seeds for a couple of minutes over medium heat. Make sure to keep the seeds moving while the seeds are toasting, so they toast evenly and don’t burn. The seeds are done when they’ve browned a little and have a nice toasted smell to them.
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