korean bbq sauce

This flavorful Korean BBQ sauce is easy to make!

Korean BBQ Sauce

low sodium tamari or other soy sauce*

brown sugar

garlic,

ginger

tbsp gochujang (substitute another chili sauce

tbsp rice wine vinegar

tbsp toasted sesame oil

tsp doenjang (Korean soybean paste, substitute miso)

cornstarch

water

Mix together all ingredients in a small pot...

Mix together all ingredients in a small pot except cornstarch and water.

Bring to a simmer over low heat until...

Bring to a simmer over low heat until the sugar dissolves.

Mix together the cornstarch and water in a...

Mix together the cornstarch and water in a small bowl, then add it to the pot.

Whisk sauce together and let simmer until thickened,...

Whisk sauce together and let simmer until thickened, 1-2 minutes. If needed, thin with additional water.

Your grill just made a new best friend with this Korean BBQ Chicken! Perfectly seasoned chicken is drenched in finger-licking-good, super easy, homemade Korean BBQ sauce, skewered, and grilled to perfection!

Korean BBQ Chicken

½ pounds boneless skinless chicken breasts (cut into 1.5 inch pieces)

salt and pepper

Asian five spice (optional)

green onions (finely chopped)

rice noodles

soy sauce (see note)

rice vinegar

sesame oil

sriracha sauce (or 1 teaspoon crushed red pepper flakes)

garlic

water corn starch

In a medium sauce pan over medium-high heat stir together soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and garlic. Bring to a boil.

In a small bowl stir together cold water and corn starch til dissolved. Stir into boiling sauce.

Remove from heat and divide between two bowls. Reserve one bowl for serving later.

Prepare the bbq sauce

Skewer chicken onto metal or soaked wooden skewers.

Season chicken pieces with salt and pepper to taste, and Asian five spice if you have it.

Brush chicken all over with the Korean bbq sauce (from one bowl - remember to reserve one bowl for serving).

GRILL over medium heat 8-10 minutes turning periodically and brushing with additional bbq sauce after each turn. (See note for baking option)

Serve over rice or noodles with reserved sauce and garnish with green onions. Enjoy!

Prepare the chicken

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!

tsp sesame oil

tsp fresh ginger (grated)

vegetable broth (or water)

tsp red pepper flakes (or more to taste)

soy sauce (or tamari (see notes))

Tbsp maple syrup ((or liquid sweetener of choice))

Tbsp gochujang paste (or Sriracha)

Tbsp rice vinegar

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!

https://content.jwplatform.com/videos/RChtCQCI.mp4

Make a delicious Korean BBQ sauce in just minutes. This brown stir-fry sauce is salty, sweet, sticky, tangy, and slightly spicy thanks to gochujang paste – perfect for glazing, marinating, drizzling, and dipping!

Korean BBQ Sauce (Brown Stir-Fry Sauce)

This Korean BBQ Sauce is perfectly spicy, sweet, sticky and packed with so much flavour. This sauce requires just 7 ingredients AND it’s naturally sweetened with dates! It’s easy to make and so versatile, you can use it on just about anything! Vegan + Refined Sugar Free (Gluten free option)

Korean BBQ Sauce (Vegan &amp; Refined Sugar Free)

ginger (2 tsp grated)

dates

gochujang*

tbsp rice vinegar

soy sauce (or tamari)

tbsp corn starch + 1 tbsp water, mixed

Add all ingredients into a blender except corn starch + water slurry until smooth.

Add the mixture into a sauce pan over medium high heat and allow it to come to a boil.

Once it begins to boil, reduce the temperature down to medium low and add in the corn starch slurry. Whisk quickly until it thickens.

Remove from heat and allow the sauce to cool. Transfer into an airtight jar and store in the fridge for up to 10 days.

I made this last week and was surprised how easy and yummy it was. Definitely not going to buy this sauce from the supermarket ever again :)

Reduced soy sauce to 1/4c (subbed rest with water) and cranked up the ginger and rice wine vinegar because I love those flavors. Will absolutely keep this on hand! Thank you, Lisa!

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Korean BBQ Sauce

Korean BBQ Chicken

Korean BBQ Sauce

Korean BBQ Sauce (Vegan & Refin...

Top 4 korean bbq sauce recipes from across the web

The most viewed korean bbq sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean BBQ Sauce

Korean BBQ Chicken

Korean BBQ Sauce

Korean BBQ Sauce (Vegan &amp; Refin...

The most viewed korean bbq sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Korean BBQ Sauce (Vegan & Refin...