Korean BBQ Sauce Recipe is a bold, savoury sweet condiment made with soy sauce, gochujang, garlic, and sesame oil perfect for grilled meats.
I’ve made this sauce many times, and a recent Korean cooking show reignited my love for it. The rich depth and balance of flavours always stand out.
This Korean BBQ Sauce Recipe feels familiar and comforting, and now I’m excited to share it with you, step by step, just as I make it at home.
Korean BBQ Sauce Recipe
This Korean BBQ Sauce Recipe is a flavourful blend of savoury, sweet, and spicy elements, commonly used to marinate or glaze grilled meats like beef, chicken, or pork.
Korean BBQ Sauce Recipe rich taste comes from soy sauce, gochujang (Korean chili paste), garlic, and sesame oil, balanced with sweetness from brown sugar or honey.
The main speciality of this sauce is its bold umami flavour combined with a hint of heat and sweetness, making it versatile for grilling, stir fries, or as a dipping sauce for Korean style dishes.
How To Prepare Korean BBQ Sauce Recipe?
Recipe Overview
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Sauce / Condiment
Cuisine: Korean
Difficulty: Easy
Yield: Makes about 2 cups
Equipment Needed
- Small saucepan
- Whisk or spoon
- Measuring cups and spoons
- Grater (for fresh ginger)
- Knife and cutting board
- Mixing bowl (optional)
- Airtight jar or container (for storage)
Ingredients
- ½ cup soy sauce (regular or low-sodium)
- ¼ cup rice vinegar (or rice wine vinegar)
- ¼ cup water
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar (or honey, for a natural sweetener)
- 1 tablespoon sesame oil
- 1 tablespoon mirin (optional, adds glossy texture and mild sweetness)
- 2 tablespoons garlic, minced (about 2–3 large cloves)
- 2 tablespoons Asian Pear (or Apple/Onion)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
- 1 tablespoon additional brown sugar or honey, to taste
- 1 tablespoon cornstarch (for thickening)
- ¼ teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 2 teaspoons sriracha sauce
- 1 scallion, finely chopped (for garnish or mixed in)
How To Make Korean BBQ Sauce Recipe?
1. Start With The Liquids:
Pour soy sauce, rice vinegar, water, gochujang (Korean chili paste), sesame oil, mirin, and a dash of sriracha into a small saucepan. Set it over medium heat and give it a good whisk to combine everything.
2. Add The Flavor Builders:
Toss in minced garlic and freshly grated ginger. Stir in brown sugar (or honey if you prefer), and a pinch of black pepper. Keep stirring while the mixture starts to bubble gently.
3. Time To Thicken It Up:
In a separate small bowl, mix 1 tablespoon of water with a spoonful of cornstarch until smooth. Slowly pour this into the saucepan while stirring. Keep stirring until the sauce thickens it should only take 2 to 3 minutes.
4. Finish It Off:
Add a sprinkle of toasted sesame seeds, a pinch of red pepper flakes if you like extra heat, and some chopped green onions. Give it a taste adjust the sweetness or spiciness if needed.
5. Cool And Store:
Take the sauce off the heat and let it cool down. You can use it right away, or pour it into a clean jar and keep it in the fridge. It’ll stay good for about a week.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 45 |
| Total Fat | 2g |
| Saturated Fat | 0.3g |
| Sodium | 590mg |
| Carbohydrates | 6g |
| Sugar | 4g |
| Protein | 1g |
Hot Tips
➢ Use low-sodium soy sauce to control saltiness without sacrificing flavour.
➢ Gochujang adds authentic Korean heat and depth, so don’t skip it.
➢ Freshly grated ginger and minced garlic give a sharper, more vibrant flavour than pre minced versions.
➢ Simmer the sauce gently to blend the flavours without burning the sugars.
➢ Adjust sweetness and spice to taste by tweaking the brown sugar, sriracha, or red pepper flakes.
Best Variations
➣ A sweeter version using honey instead of brown sugar adds a natural floral sweetness that balances the heat and deepens the flavour profile.
➣ Incorporating pineapple juice brings a tropical tang and natural tenderising quality, enhancing the sauce’s ability to complement grilled meats.
➣ Adding miso paste introduces a rich, fermented depth, boosting the umami notes and creating a more complex and savoury taste.
➣ Using smoked chili powder in place of red pepper flakes provides a smoky, subtle heat that pairs well with barbecue dishes.
➣ Blending in a touch of orange zest and juice brightens the sauce, giving it a fresh citrus twist that lifts the richness.
Usage Suggestions
Brush Korean BBQ Sauce Recipe onto grilled meats like beef short ribs, chicken thighs, or pork belly during the final minutes of cooking for a rich, caramelised glaze.
Use it as a marinade to infuse proteins with deep, savoury flavour before grilling or roasting. Stir into vegetable stir-fries or drizzle over rice bowls for a quick flavour boost.
Serve as a dipping sauce for dumplings, spring rolls, or Korean pancakes. Combine it into wraps or lettuce cups for bold, satisfying bites.
Why Peoples Like Korean BBQ Sauce Recipe?
Korean BBQ Sauce Recipe captivates people because of its unique blend of sweet, spicy, and savoury flavour that create a rich, satisfying taste.
The balance of ingredients like soy sauce, gochujang, garlic, and sesame oil delivers a deep umami experience that enhances grilled meats and other dishes.
Its bold yet approachable flavour appeals to a wide range of palates, inviting everyone to enjoy authentic Korean cuisine easily at home.
This Korean BBQ Sauce Recipe transforms simple meals into flavourful, memorable experiences loved by many.
Storage And Shelf Life
Korean BBQ Sauce Recipe stores well in an airtight container in the refrigerator, keeping its fresh flavour for up to one week.
For longer storage, freezing in small portions works great and allows easy use as needed. Before using frozen sauce, thaw it in the refrigerator overnight and stir well.
Proper storage maintains the balance of flavours and texture, ensuring every use tastes just as delicious as the first batch prepared. Always check for any changes in smell or appearance before use.
Frequently Asked Questions
Can I Make Korean BBQ Sauce Without Gochujang?
Yes, but gochujang gives the sauce its signature flavour and heat. You can substitute with a mix of miso paste and chili sauce, but the taste will be slightly different.
Is Korean BBQ Sauce Spicy?
It has a mild to moderate heat depending on how much gochujang, sriracha, or red pepper flakes you use. You can adjust the spice level to your taste.
What Can I Use This Sauce For?
It’s great as a marinade, grilling glaze, dipping sauce, or for stir-fries with meat, tofu, or vegetables.
Can I Make It Gluten Free?
Yes. Use gluten free soy sauce (or tamari) and make sure your gochujang is certified gluten free, as some brands contain wheat.
Conclusion
This Korean BBQ Sauce Recipe was easy to make and absolutely delicious I truly enjoyed every step and the flavourful result. I hope you feel inspired to try it yourself!
It’s simple, satisfying, and brings bold Korean flavours to any dish. I believe you’ll love it as much as I do. Give it a try soon, and don’t forget to let me know how tasty it turned out for you!
If You Love BBQ Sauce Recipe Try These Out!
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Korean BBQ Sauce Recipe
Equipment
- Small saucepan
- Whisk or spoon
- Measuring cups and spoons
- Grater (for fresh ginger)
- Knife and cutting board
- Mixing bowl (optional)
- Airtight jar or container (for storage)
Ingredients
- ½ cup soy sauce regular or low-sodium
- ¼ cup rice vinegar or rice wine vinegar
- ¼ cup water
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar or honey, for a natural sweetener
- 1 tablespoon sesame oil
- 1 tablespoon mirin optional, adds glossy texture and mild sweetness
- 2 tablespoons garlic minced (about 2–3 large cloves)
- 2 tablespoons Asian Pear or Apple/Onion
- 1 tablespoon fresh ginger grated
- 1 tablespoon toasted sesame seeds
- 1 tablespoon additional brown sugar or honey to taste
- 1 tablespoon cornstarch for thickening
- ¼ teaspoon ground black pepper
- 1 teaspoon red pepper flakes optional, for extra heat
- 2 teaspoons sriracha sauce
- 1 scallion finely chopped (for garnish or mixed in)
Instructions
Start With The Liquids:
- Pour soy sauce, rice vinegar, water, gochujang (Korean chili paste), sesame oil, mirin, and a dash of sriracha into a small saucepan. Set it over medium heat and give it a good whisk to combine everything.
Add The Flavor Builders:
- Toss in minced garlic and freshly grated ginger. Stir in brown sugar (or honey if you prefer), and a pinch of black pepper. Keep stirring while the mixture starts to bubble gently.
Time To Thicken It Up:
- In a separate small bowl, mix 1 tablespoon of water with a spoonful of cornstarch until smooth. Slowly pour this into the saucepan while stirring. Keep stirring until the sauce thickens it should only take 2 to 3 minutes.
Finish It Off:
- Add a sprinkle of toasted sesame seeds, a pinch of red pepper flakes if you like extra heat, and some chopped green onions. Give it a taste adjust the sweetness or spiciness if needed.
Cool And Store:
- Take the sauce off the heat and let it cool down. You can use it right away, or pour it into a clean jar and keep it in the fridge. It’ll stay good for about a week.
Notes
Nutrition Facts
Calories: 45 | Total Fat: 2g | Saturated Fat: 0.3g | Sodium: 590mg | Carbohydrates: 6g | Sugar: 4g | Protein: 1g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”