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Korean BBQ Sauce

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The perfect combination of sweet, savory and spicy. This Korean BBQ sauce is perfect on pretty much anything. This recipe yields about 1¾ cups or 14 (2 tablespoons) servings.
Course Homemade Ingredients & Condiments
Cuisine Korean
Keyword barbecue, barbecue sauce, ginger, grilling, korean, sauce, spicy, stir fry, tamari
Prep Time 10 mins
Cook Time 3 mins
Additional Time 2 mins
Total Time 15 mins
Servings 14 servings
Calories 62
Author Laurie McNamara


  • 3/4 cup dark brown sugar
  • 3/4 cup low-sodium tamari or sub with low-sodium soy sauce
  • 1/4 cup water
  • tablespoons chili paste like Sambal Oelek
  • 1 tablespoon rice wine vinegar
  • 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.


Serving: 2tablespoons | Calories: 62kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 699mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg