Korean BBQ Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
65 kcal
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Course
Condiments
Korean BBQ Sauce
Description
This Korean BBQ Sauce balances salty soy sauce, sweetness from maple syrup, and tang from rice vinegar with the spicy heat and complexity of gochujang paste. Toasted sesame oil and freshly grated ginger add nutty and aromatic notes, while minced garlic and red pepper flakes intensify the savory spice character. Cornstarch dissolved in water functions as a thickening agent, yielding a glossy, sticky sauce when cooked.
The sauce is prepared by whisking all ingredients in a saucepan, bringing them to a boil, then simmering until thickened, typically 3 to 5 minutes. For some applications, like adding directly to a hot pan with other ingredients, it can be mixed without pre-cooking, relying on the heat of the pan to activate the cornstarch.
The sauce works as a versatile glaze or marinade for grilled or stir-fried proteins and vegetables. Once cooled, it should be stored refrigerated and used within a week. Adjust heat level by modulating red pepper flakes to preference. Gluten-free options involve substituting tamari and appropriate chili sauces. Omitting sesame oil creates an oil-free version, potentially replaced with tahini for richness.
Ingredients
- 1 Tablespoon corn starch
- 2 Tablespoons water
- ⅓ cup soy sauce plus 1 tablespoon
- 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 sesame oil toasted
- 2 teaspoons ginger a thumb-size piece, freshly grated root
- 3 cloves garlic or more, to taste, minced
- 1 teaspoon red pepper flakes reduce for less spicy sauce, crushed
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
- For direct pan use, mix sauce ingredients without simmering; the pan's heat activates the cornstarch thickener.
- Use gluten-free tamari and compatible chili sauces for a gluten-free variation; most sriracha brands are gluten-free.
- Omit sesame oil for an oil-free version or add tahini as a substitute for a similar richness.
- Store the sauce refrigerated in a sealed container and use within one week for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Cholesterol | 0mg | 0% |
| Sodium | 890mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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