Korean barbecue sauce is a pantry staple that turns random weeknight ingredients into something great. immobilizing. Use it to glaze salmon, coat wings, serve with chicken and vegetables, or turn it into a dish. Killer Korean BBQ Pizza.
The secret sauce behind the sauce
- Flavor ratio! I’ve adjusted this while testing Korean BBQ Chicken and it strikes the perfect balance of salty, sweet and savory every time.
- Cornstarch makes it softer. Skip the flour mist. Cornstarch keeps the sauce shiny, smooth and restaurant-quality.
- This is your weekday cheat code. Use the bottles in your fridge to unlock anything from instant stir-fries, noodle bowls, grilled dishes, and more!
Korean barbecue sauce ingredients
- chili pepper paste: You can use red pepper powder instead of red pepper paste. Sriracha or red pepper powder are also good. Adjust heat level to your liking.
- Brown sugar: As a sweetener, you can use maple syrup or agave syrup instead of brown sugar.
- Low Sodium: Using low-sodium soy sauce or coconut aminos is a great way to reduce sodium content.
How to make Korean barbecue sauce
If you like Korean BBQ sauce, the dipping sauce is a must! It’s simple and tastes so good! I love having it on hand to use on vegetables, marinades, lettuce wraps, and basically everything! My kids love it too!
- Combine the ingredients: Combine soy sauce, brown sugar, water, ginger, sesame oil, rice wine vinegar, and red pepper paste in a small pot and heat over medium heat. Stir and cook until boiling and all sugar has dissolved, 5 to 6 minutes.
- Thicken and save: Mix cornstarch and water together in a small bowl. Add to pot and stir to combine. Continue to simmer over medium heat for a few minutes until the sauce thickens. Turn off the heat, let cool to room temperature, then store in an airtight container in the refrigerator for up to 2 weeks.
Korean BBQ Sauce
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ingredient
- ⅔ cup i am a willow tree
- ⅔ cup packaged brown sugar
- ⅓ cup water
- 1 ½ tablespoon grated fresh ginger
- 1 tablespoon Minced garlic About 3 cloves
- 1 tablespoon Makgeolli Vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Gochujang Gochujang You can taste it more or less depending on your heat preference.
- 3 tablespoon cornstarch
- 3 tablespoon water For slurry
guideline
- add ⅔ cup soy sauce, ¼ cup packed brown sugar, ⅓ cup water, 1 ½ tablespoons grated fresh ginger, 1 tablespoon sesame oiland 1 tablespoon of red pepper paste Place in a small saucepan and heat over medium heat.
- Stir and cook until boiling and all sugar has dissolved, 5 to 6 minutes.
- whisk 3 tablespoons cornstarch and 3 tablespoons of water Place together in a small bowl. Add to pot and stir to combine.
- Continue to simmer over medium heat for a few minutes until the sauce thickens.
- Turn off the heat, let cool to room temperature, then store in an airtight container in the refrigerator for up to 2 weeks.
memo
- refrigerator: You can store it in an airtight container for up to 2 weeks.
- Freezer: You can store it in a freezer-safe container or bag for up to 3 months. Thaw by soaking in lukewarm water until completely dissolved, or place in the refrigerator overnight.
nutrition
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