Korean BBQ Sauce

Name: Korean BBQ Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 Tablespoon corn starch; 2 Tablespoons water; ⅓ cup plus 1 tablespoon soy sauce; ¼ cup maple syrup; 1½ Tablespoons rice vinegar; 1 Tablespoon Gochujang paste; 2 teaspoons toasted sesame oil; 2 teaspoons freshly grated ginger root; 3 cloves garlic, minced; 1 teaspoon crushed red pepper flakes

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6 servings
Calories
65 kcal
Course
Condiments

Korean BBQ Sauce

Finn Russell

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This simple Korean BBQ sauce comes together in minutes and adds tons of flavor to so many dishes! Use it for stir fries, grilled or roasted vegetables, sandwiches, burgers, tacos, as a marinade and dipping sauce!Yield: makes approx. 7 fluid ounces, or a little less than 1 cup

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Ingredients

Servings

1 Tablespoon corn starch
2 Tablespoons water
⅓ cup plus 1 tablespoon soy sauce
¼ cup maple syrup or light brown sugar
1½ Tablespoons rice vinegar
1 Tablespoon Gochujang paste can sub sriracha or similar chili garlic sauce
2 teaspoons toasted sesame oil
2 teaspoons freshly grated ginger root a thumb-size piece
3 cloves garlic, minced or more, to taste
1 teaspoon crushed red pepper flakes reduce for less spicy sauce

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Instructions

In a sauce pan, whisk together the corn starch and water until the corn starch is fully dissolved. Add all remaining ingredients and stir to combine.
Bring to a boil, then reduce heat to a simmer. Stirring frequently, cook for 3 to 5 minutes or until the sauce has thickened. Taste and adjust the flavors as desired.
The sauce may be used now or set aside to cool. Once cool, store the sauce in a jar or other lidded container in the refrigerator and use within 1 week.

Notes

Tip - if you're adding the sauce directly to a hot pan with other ingredients, like this Korean BBQ tempeh, there's no need to simmer the sauce in advance to activate the corn starch. Simply whisk everything together in a bowl, then add it to the pan.
Gluten-free - traditional soy sauce and gochujang paste are not gluten-free, so you'll want to use a certified GF tamari and a red chili sauce that works for you. Most brands of sriracha are gluten-free. All of the other ingredients are naturally gluten-free.
Oil-free - if you follow an oil-free diet, feel free to omit the sesame oil from the sauce. As an option, add 2 teaspoons tahini.