Korean BBQ Sauce
Create a sweet, sticky, jammed-packed flavorful Korean BBQ Sauce in just a few minutes! It will elevate your favorite dishes, from BBQ tofu bowls to your favorite grill recipes.
Servings: 10
Calories: 62kcal
Ingredients
- ½ cup soy sauce or tamari for gluten-free
- ½ cup brown sugar
- 1 tablespoon sriracha
- 1 ½ teaspoon sesame oil
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Combine soy sauce, brown sugar, sesame oil, black pepper, rice wine vinegar, red pepper flakes, Sriracha, ginger, and garlic in the saucepan. Slowly bring it to a boil.
- While the sauce is heating, combine cornstarch and water in a small bowl to prepare a slurry.
- When the sauce starts boiling, add cornstarch, whisking continuously until the sauce is thick and can coat the back of a spoon, about 6-8 minutes.
- Use immediately on your favorite dishes, or wait for it to cool before transferring it to an airtight container to use for later. The sauce will keep in the refrigerator for up to 2 weeks.
Video
Notes
Tips for Making Korean BBQ Sauce
- You can tweak the flavors once the sauce heats and thickens. Give it more flavor by adding more sweetness as desired or more spice with sriracha or red pepper flakes.
- To make the Korean BBQ sauce unique and your own, use additional ingredients, such as chopped white or red onion, green onion, hoisin sauce, or spicy Korean chili paste.
- Keep for up to two weeks in the refrigerator.
Nutrition
Calories: 62kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 687mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg