Korean BBQ Sauce Recipe
This Korean BBQ sauce is sweet, savory, and just the right amount of spicy. Made with gochujang, soy sauce, garlic, and brown sugar, it’s perfect for marinating, glazing, or dipping.
Servings: 8 servings (2 tbsps)
Ingredients
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic grated
- ½ teaspoon ginger grated
- ½ cup brown sugar
- ½ cup low-sodium soy sauce
- 2 teaspoon rice vinegar
- 1 teaspoon mirin
- 2-4 tablespoon gochujang paste or Sriracha, depending on your spice level preference
- ½ teaspoon black pepper
- 1 tablespoon water
- 2 teaspoons cornstarch
Instructions
- Heat the sesame oil in a medium saucepan over medium heat.
- Add the garlic and ginger and sauté for about 1 minute, or until fragrant.
- Stir in the brown sugar, soy sauce, rice vinegar, mirin, gochujang, and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 5 minutes, stirring often.
- In the meantime, whisk together the water and cornstarch in a small bowl until smooth. This "cornstarch slurry" will thicken your sauce.
- Pour the cornstarch slurry into the sauce. Whisk continuously for 1–2 minutes, or until the sauce thickens to your desired consistency.
- Remove from heat and allow the sauce to cool slightly before serving. The flavors will continue to develop as it cools.
Notes
Yield: approximately 1 cup divided into 8 servings of 2 tablespoons each
To make this recipe gluten-free, swap the soy sauce with a gluten-free alternative like tamari or certified gluten-free soy sauce.
Storage: Store any leftover Korean BBQ sauce in an airtight container or glass jar in the refrigerator for up to 2-3 weeks. Let the sauce cool completely before sealing. Freezing is not recommended.
Nutrition
Calories: 74kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 583mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg
