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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 from 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.
Let’s talk about ways to use this sauce:
- 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 onto 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 of 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 one of them. I highly encourage you to do the same!
Korean Bbq Sauce
Ingredients
- ¾ cup low sodium soy sauce
- ¼ cup water
- 1 cup light brown sugar
- ¼ cup mirin I used non-alcoholic mirin
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 teaspoons sriracha sauce
- 1 tablespoon grated ginger
- 1½ tablespoons grated garlic
- 1 scallion finely chopped
- 3 tablespoon cornstarch + 3 tablespoons water, for a slurry
Instructions
- In a saucepan combine the soy sauce, ¼ 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.
Notes
- brush onto salmon fillets a few minutes before they’re done baking
- toss with chicken and vegetables stir fry
- use it to coat chicken wings
- 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 OR grilled shrimp skewers
- use it as dressing on a salad
- as a dipping sauce for shrimp poppers or coconut shrimp
- on a Korean bbq chicken pizza
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Sauce was tasty but way too much sugar. I cut it to half a cup and it was fine
Wow. This sauce is so simple to make and tastes incredible! I am never buying the crappy store-bought sauces again. 1M thank yous!
Incredible sauce that I used for some meatballs!!! Will definitely be making this our go to.
Wow, what a fabulous sauce!!! I wish I had discovered it sooner. I will be using it to make the Korean BBQ Chicken Pizza.
Awesome!!!
This is yummy! Admittedly I didn’t have Sriracha and used spicy ketchup instead and I used Gochugaru (Korean chili flakes) instead of regular red chili flakes, but it turned out yummy! Was licking off the spoon!
This recipe has become a staple at our home!
Since discovering this recipe, I am new to cooking, it’s now a common staple. So tasty. Thank you
Pretty tasty, and definitely better than anything store bought.
I only had sesame-chili oil in my pantry, so cut back on the shriracha a little bit.
This is amazing! Just made it and I can’t believe how delicious this is. So easy and all regular ingredients i have on hand. Thank you!!! This will become a staple for my family. Yum!
I have never left a review before, but was compelled to, because this sauce is SO amazingly good! As mentioned before, you can put it on anything: spring rolls, pot stickers, ribs, chicken, pork, fish etc. It is a staple in our fridge and is a tragedy, if we run out. The recipe is perfect, but since I am a spice wimp, I cut down the red pepper flakes a little.
Simply delish!! Just finished preparing this amazing sauce which I will be using on Flanked Ribs tomorrow that are marinating in another Asian delight! Just tasting from the pot…it is scrumptious…cant wait to slather on the ribs! I’m so glad I made a double batch!! Thanks for sharing
The sauce is rich and reasonably thick, which will allow it to rest on meat and/or vegetables as they are roasting. Also, makes quick stir fries a breeze. It’s the perfect (for me) blend of tangy spice and decadent sweetness.
It’s easy to make and crazy good!
Holy smokes! This is delicious! Literally finished making this and it is cooling as I write this… The best Korean BBQ sauce I have ever tasted! Thank you for sharing the recipe!