Sticky gochujang chipolatas
Hayden Quinn is a passionate foodie, lover of all things Aussie produce, and host of Taste of Australia with Hayden Quinn.
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
Gochujang sauce
- 1 1/2tablespoons gochujang
- 1tablespoons brown sugar
- 10centimeters ginger, finely grated
- 3 cloves garlic, crushed
- 1tablespoons white vinegar
- 2teaspoons sesame oil
- 550grams Woolworths pork chipolatas
- 1tablespoons Woolworths sesame seeds, toasted
- 2 spring onions, thinly sliced
Description
Spicy and sweet, these sticky gochujang chipolatas are the perfect appetiser for your summer gatherings.
Method
Step 1 of 3
To make gochujang sauce, combine ingredients and cup water in a small saucepan over medium-high heat. Bring to the boil, stirring. Reduce heat and simmer for 2 minutes or until reduced slightly.
Step 2 of 3
Preheat a barbecue or chargrill pan over medium-high heat. Add chipolatas and cook, turning and basting with half of the sauce occasionally, for 8-10 minutes or until browned and sticky.
Step 3 of 3
Place chipolatas on a large plate. Drizzle with remaining sauce. Sprinkle with sesame seeds and onion. Serve.
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