Korean BBQ Sauce

5 from 1 vote

A quick homemade Korean BBQ sauce with the perfect salty-sweet-umami blend. Smooth, glossy and ready to brush, toss or drizzle on anything.

Prep Time5

Cook Time8

Total Time13

Course: condiment, pantry staple, Sauce

Cuisine: American, Barbeque, Korean, korean american

Keyword: Easy Korean BBQ Sauce, gochujang bbq sauce, grilling, grilling sauces, homemade barbqcue sauce, Homemade BBQ Sauce, homemade korean barbeque sauce, homemade korean bbq sauce, Korean Barbeque Sauce, Korean Barbeque Sauce Recipe, korean bbq sauce, Korean BBQ Sauce Recipe, korean condiment

Servings: cups

Author: Alyssa Rivers

Ingredients

⅔ cup soy sauce
¾ cup packed brown sugar
⅓ cup water
1 ½ tablespoons grated fresh ginger
1 tablespoon minced garlic about 3 cloves
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon gochujang chili paste more or less to taste for your heat preference
3 tablespoons cornstarch
3 tablespoons water for slurry

Instructions

Add ⅔ cup soy sauce, ¾ cup packed brown sugar, ⅓ cup water, 1 ½ tablespoons grated fresh ginger, 1 tablespoon sesame oil, and 1 tablespoon gochujang chili paste to a small saucepan and heat over medium heat.
Stir and cook for 5-6 minutes, until simmering and all the sugar has dissolved.
Whisk 3 tablespoons cornstarch and 3 tablespoons water together in a small bowl. Add to the saucepan and stir to combine.
Continue to simmer over medium heat for a few minutes, until the sauce thickens.
Remove from the heat and let cool to room temperature before storing in an airtight container in the refrigerator for up to 2 weeks.

Notes

Storage Instructions

Fridge: In an airtight container for up to 2 weeks.
Freezer: In a freezer-safe container or bag for up to 3 months. Thaw by running under lukewarm water until fully thawed, or leave in the refrigerator overnight.

Nutrition

QR code

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