Korean BBQ Sauce Recipe (Gochujang Barbecue Marinade)
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
12 (1¼ cups /300 ml)
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Calories
60 kcal
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Course
Condiments
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Cuisine
Korean
Korean BBQ Sauce Recipe (Gochujang Barbecue Marinade)
Description
The Korean BBQ Sauce combines fragrant toasted sesame oil with freshly grated ginger, minced garlic, and scallion sautéed briefly to develop aroma without burning. The savory soy-based tamari and sweet brown sugar provide depth and balance, while rice vinegar adds mild acidity. Gochujang paste and Korean chili flakes offer characteristic heat and a subtly smoky flavor. The sauce is thickened with a cornstarch and water mixture added at a boil to create a sticky coating texture.
This sauce provides a complex flavor profile with umami richness, a touch of sweetness, and controlled spiciness that can be adjusted by varying gochujang or chili flakes. The final result is a glossy glaze that clings well to proteins or vegetables when grilled.
As a marinade, this sauce penetrates easily when left unthickened, allowing flavors to infuse before cooking. It can also be used as a dipping sauce or finishing glaze for Korean-style BBQ dishes.
To maximize flavor, store the sauce refrigerated in an airtight container for up to a week. Stir well before using to recombine any separated ingredients, and avoid freezing to maintain texture. Strain to remove bits for a smoother sauce if desired.
Ingredients
- 1 tablespoon sesame oil toasted
- 2 teaspoons ginger grated fresh
- 3 cloves garlic minced
- 1 scallion minced
- ⅔ cup tamari or other soy sauce of your preference
- ½ cup light brown sugar or coconut sugar
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang or sriracha
- 2 teaspoons gochugaru Korean chili flakes, or crushed red pepper flakes
- ¼ cup water
- 2 teaspoons cornstarch
Instructions
- In a saucepan over medium heat, warm the toasted sesame oil. Add the freshly grated ginger, minced garlic, and minced scallion. Sauté for two minutes until fragrant, being careful not to burn the garlic.
- Add the in the tamari, sugar, rice vinegar, gochujang (or sriracha), and gochugaru (or crushed red pepper flakes). These ingredients contribute to the sauce's distinctive Korean BBQ flavor. Adjust the quantity of gochujang or sriracha according to your desired level of spiciness.
- In a small bowl, whisk together the water and cornstarch until smooth. This mixture will act as a thickening agent for the sauce.
- Once the sauce on the stove has come to a boil, pour the water-cornstarch mixture into the saucepan and stir well with a whisk. Continue cooking over medium heat until the sauce thickens to your desired consistency, usually a few minutes.
- Once the sauce has thickened, remove it from the heat and let it cool slightly. The flavors will continue to develop as the sauce cools.
Notes
- Marinate proteins or vegetables for several hours or overnight to deepen flavor; omit cornstarch to keep sauce thin for marinating.
- Strain the sauce through a fine-mesh sieve to remove ginger and garlic bits if a smooth texture is preferred.
- Adjust sweetness or spiciness by varying the amounts of brown sugar or gochujang/sriracha to taste.
- Store in an airtight container in the refrigerator for up to one week; stir before use as separation may occur.
- Avoid freezing to preserve sauce texture and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(1¼ cups /300 ml)
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 729mg | 30% |
| Potassium | 62mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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