This Korean BBQ Sauce is the perfect combination of sweet, savory and spicy and is perfect on pretty much anything.
You guys we need to discuss this sauce.
So versatile, sticky and delicious. It’s the perfect combination of sweet, savory and spicy. Oh and sticky. Did I mention that already?
This sauce is also a cinch to make, taking only a few minutes. In no time, you can slather it on grilled chicken or pork, or use it as a sauce for wok-seared chicken and stir-fried veggies over rice, and it’s excellent as a sauce for braised pork tacos or Korean BBQ beef bowls.
To Make This Korean BBQ Sauce You Will Need:
- dark brown sugar
- low-sodium tamari (or sub in low-sodium soy sauce)
- chili garlic paste (like Sambal Oelek)
- rice wine vinegar
- toasted sesame oil
- black pepper
- fresh ginger root
- garlic (fresh)
In a 10-inch skillet, add 3/4 cup of dark brown sugar, 3/4 cup of low-sodium tamari, 1/4 cup of water, 1 tablespoon rice wine vinegar, 1-1/2 tablespoons of chili paste. This adds the back-of-the-throat heat so feel free to dial it up or down to your tastes. However, in a pinch, Thai sweet chili sauce can be substituted.
Next add in 1-1/2 teaspoons toasted sesame oil, 1/2 teaspoon coarse ground black pepper, 1 teaspoon grated fresh ginger and the grated 5 cloves of garlic, or about 1 tablespoon.
Stir to combine.
Give it one final whisk before bringing to a bubble over high heat.
Meanwhile, in a small bowl combine 1 tablespoon of cornstarch with 1 tablespoon of cool water and stir until smooth. When the sauce is bubbling, pour in the cornstarch slurry while whisking.
Reduce the heat to low and continue to simmer until the sauce has thickened, then let it cool slightly if storing.
Once cooled, pour the Korean BBQ sauce into a clean jar that has a tight fitting lid. Or add desired amount to hot wok filled with meat and/or veggies, use it as a dip or brush on anything grilled.Truly it’s that easy.
There are endless options with this sauce. I love it in these braised Korean pork tacos or in Korean bbq beef bowls.
It’s sweet and a smidgen spicy and SO delicious.
Korean BBQ Sauce
- 3/4 cup dark brown sugar
- 3/4 cup low-sodium tamari, or sub with low-sodium soy sauce
- 1/4 cup water
- 1½ tablespoons chili paste, like Sambal Oelek
- 1 tablespoon rice wine vinegar
- 1½ teaspoons toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon grated fresh ginger
- 5 cloves fresh garlic, or about 1 tablespoon, finely grated or squeezed through a garlic press
- 1 tablespoon cornstarch
- 1 tablespoon water
- In a saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.
- Meanwhile, combine the cornstarch and water until smooth.
- When the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.
- Once thick, let cool slightly before pouring into a clean jar. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken, shrimp skewers or salmon in the last few minutes of cooking.
- Store in an airtight container for two to three weeks.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!