Korean BBQ Sauce

Korean BBQ Sauce

A sticky, savory-sweet glaze built on soy sauce, garlic, and gochujang.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This glossy sauce balances salty soy, sweet brown sugar, and a gentle chile kick from gochujang, finished with sesame oil and fresh ginger. Simmer it until it clings to a spoon, then brush it over grilled short ribs, chicken, or tofu. It also doubles as a dipping sauce or stir-fry base.

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 3 tablespoons rice vinegar
  • 2 tablespoons gochujang (Korean chile paste)
  • 2 tablespoons sesame oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for slurry
  • 1 tablespoon toasted sesame seeds

Method

  1. In a 6-quart saucepan, whisk together the soy sauce, brown sugar, water, rice vinegar, gochujang, sesame oil, garlic, and ginger.

  2. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. In a small bowl, stir the cornstarch into the 2 tablespoons of water until smooth, then whisk the slurry into the simmering sauce.

  4. Continue simmering, stirring frequently, until the sauce thickens and coats the back of a spoon.

  5. Remove the pan from heat and stir in the green onions and toasted sesame seeds.

  6. Let the sauce cool to room temperature before transferring to a jar; it will continue to thicken slightly as it cools.

Rate this recipe

★ 3.4 (1)

Korean BBQ Sauce

This glossy sauce balances salty soy, sweet brown sugar, and a gentle chile kick from gochujang, finished with sesame oil and fresh ginger. Simmer it until it clings to a spoon, then brush it over grilled short ribs, chicken, or tofu. It also doubles as a dipping sauce or stir-fry base.

25 min 16 oz 45 cal

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 3 tablespoons rice vinegar
  • 2 tablespoons gochujang (Korean chile paste)
  • 2 tablespoons sesame oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for slurry
  • 1 tablespoon toasted sesame seeds

Method

  1. 1

    In a 6-quart saucepan, whisk together the soy sauce, brown sugar, water, rice vinegar, gochujang, sesame oil, garlic, and ginger.

  2. 2

    Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. 3

    In a small bowl, stir the cornstarch into the 2 tablespoons of water until smooth, then whisk the slurry into the simmering sauce.

  4. 4

    Continue simmering, stirring frequently, until the sauce thickens and coats the back of a spoon.

  5. 5

    Remove the pan from heat and stir in the green onions and toasted sesame seeds.

  6. 6

    Let the sauce cool to room temperature before transferring to a jar; it will continue to thicken slightly as it cools.