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Korean Barbecue Sauce

Korean Barbecue Sauce Recipe

Korean Barbecue Sauce Recipe is a flavor game changer. Spiced with Gochujang, this sticky and spicy barbecue sauce is versatile enough to pair with any grilled meat, and be used to season fried rice, stir fry, lettuce wraps and soups. Quick, easy and can be made ahead!

Korean Barbecue Sauce Recipe is a flavor game changer. Spiced with Gochujang, this sticky and spicy barbecue sauce is versatile enough to pair with any grilled meat,  and be used to season fried rice, stir fry, lettuce wraps and soups. Quick, easy and can be made ahead!

Let me introduce you to one of my new favorite sauces. It only takes a few minutes to make and has such a unique flavor profile from the Gochujang that I am sorry I waited until now to start making it. I love Tamari and even though it is not considered interchangeable, I find that I am regularly substituting it into recipes that traditionally call for soy sauce.

Looking for more Asian-inspired recipes? Check out my collection here:

Korean Barbecue Sauce Recipe

Tips and Hints for the best Korean Barbecue Sauce Recipe:

  • I always say this, but the best results start with quality ingredients, so use the best you can afford.
  • Use fresh, minced garlic. Garlic is an integral component of this sauce recipe and some flavor may be lost if fresh is not used.
Korean Barbecue Sauce back ribs Recipe

Korean Barbecue Sauce adds amazing flavor as a marinade and glaze for ribs, chicken and burgers, or use it as a dipping sauce for egg rolls, fries and veggies.

Korean Barbecue Sauce Recipe

Tools and Essential Ingredients to make this Korean Barbecue Sauce recipe:

  • Gochujang – one of the backbone ingredients of Korean cooking.  This red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. It gets that hint of sweetness from the starch of the cooked rice.
  • Tamari – thicker, complex and mellower than soy sauce, Tamari is a by-product of miso production. It is the liquid that is extracted from the fermented miso paste. It’s interesting that even though they are so similar,  soy sauce is a product of China and Tamari is a product of Japan.
Korean Barbecue Sauce
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5 from 1 vote

Korean Barbecue Sauce Recipe

Korean Barbecue Sauce Recipe is a flavor game changer. Spiced with Gochujang, this sticky and spicy sauce is versatile enough to pair with any grilled meat, and be used to season fried rice, stir fry, lettuce wraps and soups.
Course Sauce
Cuisine Korean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24
Calories 40kcal

Click on highlighted ingredients to buy them.

INGREDIENTS

  • 3/4 cup brown sugar, packed
  • 1/2 cup Tamari, or soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp Gochujang paste
  • 2 tsp sesame oil
  • 1 tsp fresh minced ginger
  • 1 tbsp minced garlic, about 6 cloves
  • 2 tbsp honey
  • 1/8 tsp fresh ground black pepper
  • 2 tsp cornstarch
  • 1 tbsp water

INSTRUCTIONS

  • Stir brown sugar,  Tamari,  rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a saucepan.  Bring to a boil over medium-high heat, stirring constantly.
  • Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the boiling Tamari mixture. Continue to stir the sauce.
  • Reduce the heat to low and cook until the sauce thickens, about 3 – 4 minutes.
  • Use immediately or store covered in the refrigerator for up to 2 weeks.

NUTRITION INFORMATION PER SERVING

Nutrition Facts
Korean Barbecue Sauce Recipe
Amount Per Serving (1 tablespoon)
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 272mg12%
Potassium 22mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

4 Comments

  1. Hi Lisa, You could use Thai chili paste or in a pinch, mix up a teaspoon of red pepper flakes, a tablespoon of soy sauce (to moisten) and a 1/2 teaspoon or so of sugar for sweetness. You could also order online, https://amzn.to/2VdJVHJ . I like to buy it in the tube so it doesn’t dry out. Let me know if these work for you.

  2. Lisa Lindstrom

    This looks so amazing. Yum! Where do you find Gochujang paste? Is there a substitute you can use if that’s not available in my grocery store?

  3. Happy to hear that! Nice idea with the cornstarch for a glaze.. I am going to give that a try. Thanks for the comment and rating!

  4. Turned out excellent! I used more corn starch because I wanted to use as a glaze for spare ribs.
    Thank you!

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