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Korean BBQ Sauce Recipe

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3.8 from 10 reviews

This Korean BBQ Sauce is a rich and flavorful condiment, combining the spicy depth of gochujang paste with the savory notes of soy sauce and the tangy brightness of rice vinegar. Enhanced with garlic, ginger, toasted sesame seeds, and black pepper, it’s perfect for marinating or glazing grilled meats and vegetables. The sauce is thickened to perfection with a cornstarch slurry, creating a luscious texture that clings beautifully to your favorite BBQ dishes.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Sauce Ingredients

  • 1/2 cup gochujang paste
  • 1/2 cup soy sauce (use tamari for gluten free)
  • 1/4 cup rice vinegar
  • 2 Tablespoons brown sugar
  • 2 Tablespoons sesame oil
  • 2 cloves garlic (finely minced)
  • 1 Tablespoon fresh ginger (finely minced)
  • 1 Tablespoon sesame seeds (toasted in a dry pan)
  • 1 teaspoon black pepper

Thickening Slurry

  • 1 Tablespoon cornstarch
  • 2 Tablespoons warm water

Instructions

  1. Mix the Ingredients: In a mixing bowl, combine the gochujang paste, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, minced fresh ginger, toasted sesame seeds, and black pepper. Whisk thoroughly until the ingredients are well incorporated and the mixture is smooth.
  2. Prepare the Slurry: In a separate small bowl, dissolve the cornstarch in 2 tablespoons of warm water, whisking until the slurry is smooth and free of lumps. This will ensure even thickening of the sauce.
  3. Simmer the Sauce: Pour the sauce mixture into a saucepan and heat it over medium heat on the stovetop. Bring the mixture just to a simmer, stirring occasionally to prevent sticking or burning.
  4. Incorporate the Slurry: Gradually pour the cornstarch slurry into the simmering sauce while continuously stirring. This slow addition helps avoid clumping and allows the sauce to thicken evenly.
  5. Thicken the Sauce: Continue cooking and stirring the sauce for an additional 2 to 3 minutes until it reaches your preferred thickness. Remember, the sauce will thicken slightly more as it cools, so remove from heat accordingly.

Notes

  • Use tamari instead of regular soy sauce to make this gluten-free.
  • Toasting the sesame seeds enhances their nutty flavor; toast them in a dry pan until fragrant and lightly golden.
  • If you prefer a spicier sauce, you can add extra gochujang or a pinch of red pepper flakes.
  • Store the sauce in an airtight container in the refrigerator for up to one week.
  • This sauce is great as a marinade, dipping sauce, or glaze for grilled meats and vegetables.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://monicarecipes.com/korean-bbq-sauce-recipe/