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Korean Barbecue Sauce Recipe

4.3 from 27 votes
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24
Calories 40

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  • 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


  • 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.


Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Course: Sauce
Cuisine: Korean

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