Korean BBQ Sauce
This Korean BBQ Sauce combines soy sauce or coconut aminos with maple syrup, garlic, ginger, and Sriracha, thickened with cornstarch. It balances savory, sweet, and spicy notes and is gently cooked on the stove until glossy and thickened, ideal as a marinade or dipping sauce for grilled meats and vegetables.
Ingredients
- ½ cup soy sauce or coconut aminos
- 3 tbsp pure maple syrup
- 2 tbsp water
- 1 tbsp garlic minced
- 1 tbsp ginger fresh
- 1 tbsp Sriracha sauce
- 2 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 tbsp cornstarch or tapioca flour
Instructions
- First, add all ingredients except cornstarch to a skillet over medium heat.
- Once almost bubbling, whisk in the cornstarch, stirring constantly.
- Continue stirring for 2 to 3 minutes or until sauce reaches desired thickness.
- Finally, remove from heat. Once cooled, pour into a jar and store in the fridge.
Notes
- This recipe yields about 1 cup of sauce, adequate for several servings or marinades.
- For gluten-free options, replace soy sauce with gluten-free soy sauce or coconut aminos.
- Stir constantly during cooking to avoid burning and ensure even thickening.
- Fully whisk cornstarch into the sauce to prevent lumps and achieve a smooth texture.
- Cook until reaching your preferred thickness, as the sauce thickens as it simmers.
- Store the sauce in a jar in the refrigerator for up to one week.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 73
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 1717mg | 72% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.