Description
A savory and slightly sweet Korean BBQ sauce that blends soy sauce, brown sugar, sesame oil, and chili-garlic sauce for a perfect balance of flavors. Ideal for grilling, marinating, or dipping, this simple homemade sauce elevates any Korean-inspired dish with its rich and tangy profile.
Ingredients
Scale
Sauce 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 tablespoons cornstarch
- 2 tablespoons water (for slurry)
Instructions
- Combine Ingredients: In a small saucepan, add the soy sauce, brown sugar, water, mirin, sesame oil, rice vinegar, chili-garlic sauce, minced ginger, minced garlic, and ground black pepper. Heat the mixture over medium heat and bring it to a gentle simmer, allowing the flavors to meld.
- Prepare Cornstarch Slurry: While the sauce simmers, mix together the cornstarch and 2 tablespoons of water in a small bowl to create a slurry that will thicken the sauce evenly.
- Thicken the Sauce: Remove the saucepan from heat. Slowly whisk in the cornstarch slurry to the simmering sauce to avoid lumps. Return the saucepan to the stove over medium heat and continue cooking, stirring constantly until the sauce thickens, about 1-2 minutes. Once thickened, remove from heat and the sauce is ready to use in your favorite Korean BBQ recipes.
Notes
- Adjust the amount of chili-garlic sauce to control the spiciness according to your preference.
- Low-sodium soy sauce is recommended to keep the sauce from becoming too salty.
- Mirin adds a subtle sweetness and depth; if unavailable, a splash of rice wine or additional brown sugar can be used as a substitute.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- Use this sauce as a marinade for meats or as a dipping sauce for grilled vegetables and Korean-style dishes.
