Korean BBQ sauce is the kind of pantry staple that turns random weeknight ingredients into something irresistible. Use it to glaze salmon, coat wings, toss with chicken and veggies, or turn into a killer Korean BBQ pizza.
The Secret Sauce Behind the Sauce
- The flavor ratio! I dialed this in while testing Korean BBQ chicken, so it hits the perfect balance of salty, sweet, and umami every time.
- Cornstarch makes it silky. Skip the flour fog. Cornstarch keeps the sauce glossy, smooth, and restaurant level.
- It’s a weeknight cheat code. A jar in the fridge unlocks instant stir fry’s, noodle bowls, and grilled anything!
Korean BBQ Sauce Ingredients
- Cochujang: You can use gochugaru (Korean Chili Powder) instead of gochujang. Sriracha or even red pepper flakes would work. Adjust the heat level to your liking.
- Brown Sugar: You can use maple syrup or agave syrup instead of brown sugar for the sweetener.
- Low Sodium: Using low sodium soy sauce or coconut aminos is a great way to reduce the sodium content.
How to Make Korean BBQ Sauce
This is a must have dipping sauce if you love anything Korean barbecue sauce! It’s simple and tastes so good! I love having it on hand to use for vegetables, as a marinade, lettuce wraps, and basically everything! My kids love it too!
- Combine Ingredients: Add the soy sauce, brown sugar, water, ginger, sesame oil, rice wine vinegar, and gochujang to a small saucepan and heat over medium heat. Stir and cook for 5-6 minutes, until simmering and all the sugar has dissolved.
- Thicken & Store: Whisk the cornstarch and water together in a small bowl. Add to the saucepan and stir to combine. Continue simmering 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 fridge for up to 2 weeks.
Korean BBQ Sauce
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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
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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.
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Stir and cook for 5-6 minutes, until simmering and all the sugar has dissolved.
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Whisk 3 tablespoons cornstarch and 3 tablespoons water together in a small bowl. Add to the saucepan and stir to combine.
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Continue to simmer over medium heat for a few minutes, until the sauce thickens.
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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
- 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
More Sauces To Have on Hand
I love having delicious homemade sauces in my fridge. It makes dinner ideas come quicker and so easy when the sauce is ready to go! Here are some of my favorites!
