Korean BBQ Sauce Recipe
Soy sauce, brown sugar, chili-garlic sauce, ginger, and a few other ingredients make a sticky, spicy, tangy sauce that's perfect for Korean BBQ!
Servings: 16
Ingredients
- ¾ cup low-sodium soy sauce
- ¾ cup brown sugar
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1-4 tablespoons chili-garlic sauce such as Sriracha
- 1 tablespoon minced fresh ginger
- 4 cloves garlic minced
- ½ teaspoon ground black pepper
- 2 tablespoon cornstarch + 2 tablespoons water
Instructions
- Add the soy sauce, brown sugar, water, mirin, sesame oil, rice vinegar, chili-garlic sauce, ginger, garlic and pepper to a small saucepan. Bring the mixture to a simmer.¾ cup low-sodium soy sauce, ¾ cup brown sugar, ¼ cup water, ¼ cup mirin, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1-4 tablespoons chili-garlic sauce, 1 tablespoon minced fresh ginger, 4 cloves garlic, ½ teaspoon ground black pepper
- In a small bowl, stir the cornstarch and water together.2 tablespoon cornstarch
- Remove the pot from the heat, add the cornstarch slurry and whisk to combine. Return the sauce to a simmer and cook until thickened, about 1-2 minutes. Use in your favorite recipes.
Video
Notes
- Substitute gochujang for the chili garlic sauce for an extra kick of flavor!
- Light or dark brown sugar work in this recipe.
- For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
Nutrition
Serving: 2tablespoons | Calories: 74kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 514mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 0.4IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.3mg