This sauce maintains permanent residency in my fridge because takes practically no time to make, uses pantry staples that I always have on hand and it pretty much single handedly makes dinner when I am in a rush. It’s sweet, a little spicy, garlicky, a little sour and sticky! I love to toss it in quick stir-fry or brush it over some seared salmon or grilled chicken. Mix it with a little mayo for an interesting sandwich spread or use it as a dip for spring rolls!
Here’s what you need:
Most of these ingredients can be found at any grocery store, apart from the gochujang paste. Gochujang can be found at any Asian market or easily ordered online.
How to make Korean Barbecue Sauce:
Grate the garlic and ginger on a microplane or minced them very well. Toss them into a medium saucepan along with the sugar, soy sauce, gochujang, vinegar, honey and sesame oil. Bring the sauce to a simmer and cook for 4 minutes.
In a separate small bowl, stir a little water into the cornstarch to make a slurry. This slurry is going to thicken the sauce. Stir it into the sauce and continue to simmer for a few minutes more until it becomes thick and glossy.
Pour the finished sauce into a glass jar and keep it refrigerated for up to two weeks.
What to cook with Korean Barbecue Sauce
Once of my favorite recipes with this sauce is Korean Barbecue Glazed Salmon. It is such a simple dish that takes no time to make, thanks to the sauce!
These Korean Barbecue Wings make perfect party food. They are crunchy, sticky perfection!
I love drizzling a big spoonful of this sauce over my Beef Bulgogi Burgers.
Other recipes you might like:
Korean BBQ Sauce
Ingredients
- 1 cup coconut palm sugar
- 1/2 cup soy sauce
- 1 tbsp gochujang
- 2 cloves garlic grated
- 1/2 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 3 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Instructions
- Add all ingredients except cornstarch to a small saucepan and bring to a simmer over medium heat for about 4 minutes. Add 2 tablespoons of cornstarch to 2 tablespoons of water to make a slurry. Stir the slurry into the sauce and simmer for 3 minutes more until it thickens.