A sweet, sticky, jammed-packed with flavor Korean BBQ sauce. This sauce takes just a few minutes to make and requires barely any prep work. It can be made ahead of time. Keeps in the fridge for weeks! Top your grilled chicken, shrimp skewers, chicken wings, or even pizza with this Korean bbq sauce!
You guys, help! I’m addicted to this Korean BBQ sauce. I can’t stop thinking of ways to devour it. I’m in this one deep. This sauce is sticky, sweet, savory and it’s basically a party in your mouth that even your head can’t help but nod along to! Korean bbq sauce has me enjoying all sorts of goodies. It’s even got me posting on a Thursday, which like, never happens. I couldn’t keep this one form you guys!
I love this sauce because it’s easy t0 cook up a batch and it keeps well in the fridge for up to 2 weeks. Which is absolutely perfect for those nights when I can’t think of what to season my salmon with and i’m already a half hour late to get dinner out. This Korean bbq sauce is also perfect for tossing in a quick stir fry with some chicken and veggies.
- brush onto salmon filets a few minutes before they’re done baking
- toss with chicken and vegetables
- use it to coat chicken wings (follow these instructions, replace the sauce with this Korean bbq sauce)
- in the crockpot with a 1 1/2 pounds of chicken + 2 cups of this sauce (2 ingredients don’t cha just love it)
- brush onto grilled chicken
- brush on to grilled shrimp skewers
- replace it with the dressing in this salad
- dipping sauce for chicken nuggets
- dipping sauce for shrimp poppers or coconut shrimp
- on a Korean bbq chicken pizza (here’s the recipe)
You probably have most of these ingredients on hand. We’re talking a little soy sauce, a few cloves of garlic, a nub of ginger, a cup of brown sugar, a pinch of red pepper flakes, a splash of rice vinegar, and a couple tablespoons of sesame oil. A slurry of cornstarch and water helps thicken this all up nicely. That’s it!
There are probably 1,284 different ways to use this sauce and I plan on enjoying each and every one of them. I highly encourage you to do the same!
- 3/4 cup low sodium soy sauce
- 1/4 cup water
- 1 cup light brown sugar
- 1/4 cup mirin (I used non-alcoholic mirin)
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sriracha sauce
- 1 tablespoon grated ginger
- 1 1/2 tablespoons grated garlic
- 1 scallion, finely chopped
- 3 tablespoon cornstarch
- 3 tablespoons water
- In a saucepan combine the soy sauce, 1/4 cup of water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes
- In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth.
- Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes.
- Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to two weeks.