Korean Barbecue Sauce Recipe is a flavor game changer. Spiced with Gochujang, this sticky and spicy Korean barbecue sauce is versatile enough to pair with any grilled meat or used to season 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’m regularly substituting it into recipes that traditionally call for soy sauce.
Looking for more Asian-inspired recipes?
- Instant Pot Orange Chicken – sweet,sticky and better than take-out
- Sweet and Soy Chicken – pan seared chicken Heaven!
Fiery Asian Chicken Wings – sticky and smokin’ hot
- Pork and Vegetable Ponzu Fried Rice – savory, sweet with a hint of citrus
- Bang Bang Fish Taco Bites – Tempura Batter and Bang Bang Sauce
- Amazing Asian Coleslaw – a potluck Hero
- Honey Pepper Ramen Noodle Salad – a picnic treat
- Easy Fried Rice – Serve with lettuce wraps for a complete meal
- Slow Cooker General Tso’s Chicken – sticky sweet and spicy without standing in line
- Slow Cooker Cashew Chicken – serve over rice for a taste treat
- Slow Cooker Mongolian Beef with Broccoli – healthy and better than takeout
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 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.
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 more mellow 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 Recipe
- 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.
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