Korean BBQ Sauce

This Korean BBQ sauce recipe is sweet and savory, packing in loads of flavor from the fresh garlic and ginger. Baste pork chops or chicken while grilling, drizzle it over a grain bowl, or use this sweet, sticky sauce as a dip.

Course Main Course

Cuisine Korean

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 102kcal

Author Karly Campbell

Ingredients

1/2 cup low sodium soy sauce
3/4 cup brown sugar
2 tablespoons minced garlic
2 tablespoons rice wine vinegar
1 tablespoon chili paste or sriracha
1 teaspoon minced ginger
1 teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch

Instructions

Add the soy sauce, brown sugar, garlic, vinegar, chili paste, ginger, and sesame oil to a small sauce pan over medium heat and stir well.
Whisk together the water and cornstarch and whisk into the soy mixture.
Bring to a boil, whisking often, and reduce to a simmer. Cook for 5 minutes or until mixture has thickened enough to coat the back of a spoon.
Remove from heat and set aside to cool before use.

Video

Notes

Soy Sauce: Using low sodium soy sauce is pretty key here or your sauce will be quite salty. You can find low sodium soy sauce in most grocery stores. We get it at Walmart.

Spice: I always have chili paste on hand for dishes like this. It adds a bit of a kick, but we don’t find the finished product to be overly spicy. You can add more or less to taste.

Ginger: I tend to buy a squeeze tube of refrigerated ginger paste to use in recipes like this. You could also finely mince fresh ginger or sprinkle in a bit of ground ginger to taste.

Thickness: This sauce won’t be as thick as many American style barbecue sauces (think Sweet Baby Ray’s). This sauce is thinner and easy to drizzle off a spoon over your food.

Storage: Store in a mason jar in the fridge for up to 2 weeks.

Nutrition