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Homemade Korean BBQ Sauce Recipe photo

Korean BBQ Sauce Recipe

This Korean BBQ Sauce Recipe is a flavor bomb! Sweet, tangy, and perfect for marinating or dipping.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon water helps to dissolve the cornstarch for a smooth sauce
  • 1 tablespoon cornstarch thickens the sauce and gives it a nice glaze
  • 1/2 cup soy sauce the base of our sauce, providing that umami flavor
  • 1/4 cup brown sugar adds sweetness and balances the savory elements
  • 2 tablespoons rice vinegar introduces a tangy note that brightens the sauce
  • 1 tablespoon chili paste like gochujang gives the sauce a spicy kick and depth of flavor
  • 1 tablespoon sesame oil adds a nutty aroma and richness
  • 3 cloves garlic minced, infuses the sauce with a lovely garlic flavor
  • 1 teaspoon ginger grated, enhances the sauce with a touch of warmth and zest

Equipment

  • Whisk
  • Small saucepan
  • Measuring cups and spoons
  • Storage jar

Method
 

  1. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water until it's well combined and smooth. This will help thicken your sauce.
  2. In a small saucepan, combine 1/2 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of gochujang, 1 tablespoon of sesame oil, 3 minced garlic cloves, and 1 teaspoon of grated ginger. Stir to combine all the ingredients.
  3. Place the saucepan over medium heat. Stir the mixture occasionally until the sugar has dissolved and the sauce starts to bubble.
  4. Once the sauce is bubbling, add the cornstarch-water mixture to the saucepan. Keep stirring for another 2-3 minutes until the sauce thickens to your desired consistency. Remove it from the heat.
  5. Allow the sauce to cool before transferring it to a storage jar. It can be stored in the refrigerator for up to two weeks.

Notes

  • Store the sauce in an airtight container in the refrigerator for up to two weeks.
  • Consider freezing the sauce in ice cube trays for longer storage.
  • Use tamari for a gluten-free version of this sauce.
  • Adjust the spice level according to your preference.
  • This sauce works wonderfully as a marinade.