Korean BBQ Sauce
User Reviews
5
-
Prep Time
1 min
-
Cook Time
10 mins
-
Total Time
11 mins
-
Servings
8 servings
-
Calories
102 kcal
-
Course
Main Course
-
Cuisine
Korean
Korean BBQ Sauce
Description
In the Korean BBQ Sauce recipe, the foundation is low sodium soy sauce combined with brown sugar for sweetness. Vinegar adds acidity, while chili paste contributes gentle heat and a touch of complexity. Fresh or paste ginger and minced garlic enrich the flavor profile with pungency and spice. The sauce is thickened just enough with a cornstarch slurry, creating a smooth texture that clings nicely to foods without being overly viscous.
The method involves heating the combined liquid ingredients to blend and then simmering to activate the thickening and balance flavors. It finishes with cooling to set the texture. This approach preserves a bright, fresh flavor while providing a saucy finish for dishes.
Use this sauce as a finishing drizzle over grilled beef, pork, chicken, or vegetables to add a savory-sweet touch with a subtle kick. Its thinner texture compared to typical American barbecue sauces means it won’t overwhelm but will complement the smoky char of barbecued foods.
Notes recommend using low sodium soy sauce to control saltiness and suggest storing the sauce in a mason jar in the refrigerator for up to two weeks, allowing for convenient use over multiple meals.
Ingredients
- 1/2 cup soy sauce low sodium
- 3/4 cup brown sugar
- 2 tablespoons garlic minced
- 2 tablespoons rice wine vinegar
- 1 tablespoon chili paste or sriracha
- 1 teaspoon ginger minced
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Add the soy sauce, brown sugar, garlic, vinegar, chili paste, ginger, and sesame oil to a small sauce pan over medium heat and stir well.
- Whisk together the water and cornstarch and whisk into the soy mixture.
- Bring to a boil, whisking often, and reduce to a simmer. Cook for 5 minutes or until mixture has thickened enough to coat the back of a spoon.
- Remove from heat and set aside to cool before use.
Notes
- Use low sodium soy sauce to avoid an overly salty finished sauce.
- Chili paste adds mild heat; adjust to taste if you prefer more or less spice.
- Fresh ginger or refrigerated ginger paste provide better flavor than ground ginger.
- The sauce is thinner than typical American BBQ sauces, making it ideal for drizzling.
- Store in a sealed container in the fridge for up to two weeks for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 581mg | 24% |
| Potassium | 99mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
