Korean BBQ Sauce
Make a delicious Korean BBQ sauce in just minutes. This brown sauce is salty, sweet, sticky, tangy, and slightly spicy thanks to gochujang paste – perfect for glazing, marinating, drizzling, and dipping!
Servings 4
Ingredients
- 2 tsp sesame oil
- 3 cloves of garlic minced
- 2 tsp fresh ginger grated
- 1/2 cup (120 ml) low sodium vegetable broth or water
- 1 Tbsp cornstarch (or any other starch like potato)
- 1/4 tsp red pepper flakes or more to taste
- 1/4 cup (60 ml) low sodium soy sauce or tamari (see notes)
- 3 Tbsp (60 g) maple syrup (or liquid sweetener of choice)
- 2 Tbsp gochujang paste or Sriracha
- 1 Tbsp rice vinegar
Instructions
- You can watch the video in the post for visual instructions.First, peel and mince the garlic and ginger.
- Then, heat the sesame oil in a small-medium saucepan until it shimmers. Add the garlic and ginger, and sauté for about a minute.
- Next, stir in the vegetable broth, cornstarch, and red pepper flakes, and whisk until the starch dissolves.
- Add the remaining ingredients (soy sauce, maple syrup, gochujang paste, and rice vinegar) and stir well.
- Bring the sauce to a boil, then reduce the heat to medium-low and allow it to simmer and thicken for 1-3 minutes.
- Finally, remove the saucepan from the stove and use this delicious Asian BBQ sauce immediately (e.g. for this Vermicelli Stir-Fry) or transfer it to a clean jar for later. Enjoy!
Notes
- To adjust the heat: Add more or less Gochujang paste and red pepper flakes.
- To avoid it being overly salty: The soy sauce, vegetable stock, and gochujang paste will all add salty elements to the Korean BBQ sauce recipe, so it’s best to use reduced-sodium versions of the soy sauce and/or broth (or just water).
Nutrition Facts
Korean BBQ Sauce
Amount per Serving
Calories
80
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Sodium
578
mg
24
%
Potassium
100
mg
3
%
Carbohydrates
14
g
5
%
Fiber
0.3
g
1
%
Sugar
9
g
10
%
Protein
2
g
4
%
Vitamin A
37
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
23
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.