Quick Korean BBQ Sauce Recipe for Beginners
This Korean BBQ sauce recipe is a delicious blend of savory and sweet flavors, featuring ingredients like soy sauce, brown sugar, garlic, ginger, and sesame oil. Perfect for marinating meats or as a dipping sauce, this versatile and easy-to-make sauce brings the rich, authentic taste of Korean BBQ to your kitchen. Whether you're grilling, stir-frying, or adding it to your favorite dishes, this sauce will elevate your meals with its irresistible umami flavor.
How to Use Korean BBQ Sauce
This flavorful Korean barbecue sauce pairs perfectly with pork, chicken, beef, or salmon. Use it as a marinade, glaze, dressing, dipping sauce, or condiment.
How to Store Korean BBQ Sauce
Transfer the Korean barbecue sauce to an airtight container. Store in the refrigerator for up to one week or freeze for up to one month.
Notes:
- Gochujang: This is a traditional Korean chili paste that adds both heat and flavor. If you prefer a milder sauce, reduce the amount of gochujang or replace it with ketchup for a less spicy version.
- Sweetness: Adjust the amount of brown sugar and honey to suit your taste. Some may prefer a sweeter sauce, while others may opt for a less sugary version.
- Salt Content: Using low-sodium soy sauce is recommended to control the saltiness. You can adjust the amount of soy sauce if you prefer a saltier or less salty sauce.
Ingredients
- 1/2 cup soy sauce (low-sodium recommended)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang (Korean chili paste) or more if you prefer spicier
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for mixing with cornstarch)
Nutritional Information
- Calories: 23
- Total Fat: 0.5g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 235mg
- Total Carbohydrates: 4g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 0.5g
Directions
- Combine Ingredients: In a medium-sized saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, gochujang, minced garlic, minced ginger, and black pepper. Mix well to combine all the ingredients.
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Cook the Sauce: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves.
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Thicken the Sauce (optional): If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the boiling sauce, stirring constantly. Allow it to cook for an additional 1-2 minutes, or until the sauce thickens to your desired consistency.
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Cool and Store: Remove the sauce from heat and let it cool. Once cooled, transfer the sauce to a jar or bottle with a tight-fitting lid. Store in the refrigerator for up to two weeks.
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