Description
Make your own Korean BBQ Sauce at home! This recipe is sweet, savory, and perfect for grilling or dipping. Simple ingredients, big flavor!
Ingredients
Scale
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar (packed)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp grated fresh ginger
- 1 tsp gochugaru (Korean chili flakes, optional for extra spice)
- ¼ cup water (or grated Asian pear for extra sweetness and tenderizing)
Instructions
Combine Ingredients:
- In a small saucepan, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, gochugaru (if using), and water (or grated Asian pear).
Simmer:
- Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has slightly thickened and the flavors have melded. Be careful not to let it boil vigorously or burn.
Cool and Store:
- Remove the saucepan from the heat and let the sauce cool completely. Once cooled, transfer the Korean BBQ sauce to an airtight container. Store in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Cuisine: Korean
Nutrition
- Calories: 450