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.
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1x 2x 3x 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: 1 tablespoon | Calories: 40 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 272 mg | Potassium: 22 mg | Fiber: 1 g | Sugar: 8 g | Vitamin C: 1 mg | Calcium: 7 mg | Iron: 1 mg
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