Easy Korean BBQ Sauce

A mason jar filled with Korean BBQ sauce placed on a marble board.

This Korean BBQ sauce packs layers of deep umami of flavor. It's savory, sweet, spicy, and a little tangy, and is perfect for marinades, sauces, and more! The best part—it's ready in just 10 minutes!

Course Sauces & Dressings

Cuisine Korean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings 2-tablespoon servings

Calories 63kcal

Author Rachel

Ingredients

¾ cup low-sodium soy sauce or tamari for gluten-free
⅓ cup maple syrup or light brown sugar
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon grated ginger
1 tablespoon chili garlic sauce or sriracha or gochujang
1 teaspoon toasted sesame oil (optional)
¼ teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon red pepper flakes (optional)
1 scallions, finely chopped (optional)

US Customary - Metric

Instructions

In a medium-sized saucepan, add soy sauce, maple syrup, rice vinegar, garlic and ginger, chili sauce, sesame oil (if using), and black pepper.
¾ cup low-sodium soy sauce, ⅓ cup maple syrup or light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1 tablespoon chili garlic sauce, 1 teaspoon toasted sesame oil, ¼ teaspoon black pepper
Stir and bring to a simmer over medium heat. In the meantime, make the cornstarch slurry. In a small bowl whisk cornstarch with cold water until dissolved.
1 tablespoon cornstarch, 1 tablespoon water
Lower the heat and slowly pour the cornstarch slurry into the sauce, stirring constantly. Cook for 2-3 minutes, or until thickened to your desired consistency and the sauce coats the back of a spoon. If you prefer spicy bbq sauce, add red pepper flakes at this point and stir them into the sauce.
1 teaspoon red pepper flakes
Once ready, remove the sauce from the heat and let it cool down. Then, add the green onions (if using) and stir.
1 scallions, finely chopped
Pour the Korean BBQ sauce into a jar or an airtight container, and either use it right away or store covered with a lid for later.

Notes

Storage

Let the sauce cool to room temperature, then transfer it to an airtight container or a mason jar and store it in the fridge for up to 2 weeks.

This recipe is not freezer-friendly.

Nutrition