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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!
Can i use splenda brown sugar?
How do I make this gluten free without altering quality ? For Celiacs
Holy Toledo, this is amazing!!! I was out of sriracha, so I substituted it with an equal amount of sambal oelek. To be honest, I’m burning my fingers because I can’t wait for it to cool down and have to keep trying it. Well done. 5 out of 5.
Super yummy! I actually had some left over store bought know sauce and also made this so we could compare the two side by side. This one was the winner by a long shot!
Thank you for such a yummy recipe!
Made this with baked chicken wings for the sauce. My goodness did the wings leave fast. I made 20lbs THank you so very much
Wow…better than expected. 5 stars means five stars!
I never respond to recipes. But I loved this sauce so much I had to. Thank you.
Super yummy! I used this for chicken wings, but made extra so I will be putting it on EVERYTHING. I skipped the mirin (didn’t have it in the cupboard) and added a bit more vinegar. I also swapped the Sriracha for gochujang which was GREAT. It has a perfect balance of sweet and spicy…. it seemed like a lot of garlic as I was prepping, but came out amazing.
To die for, soo good. Try at once.
I’ve made this many times my absolute favorite. Always make double batch. I’ve kept in fridge for couple months.
I used a Smokey habanero hot sauce made locally in place of sriracha. This sauce is so good. I’m making this in a large to give to my neighbors.
Hi! This recipe says it will keep for 2 weeks in the fridge. I was just wondering if it will keep for longer if you vacuum seal it in a Kilner jar? I’m relatively new to preserves etc. but I’d like to be able to save a batch to give to my friends from out of town the next time I see them, and the Kilner jar says it can keep things fresh for up to 6 months. Thanks for the amazing recipe!
I made this for my husband, he loved it! The only change I made was using 2 tsp. Of ginger instead of the tablespoons. Thanks for the great sauce.
Ever canned this for longer storage. Looks like something I’d like to add to my Christmas baskets.
I know you posted this a while ago, but I just made it. I did a double batch and it made three pint jars. As gifts I would do 1/2 pint jars. I proceeded them and wont know for a week or so but given the vinegar in it I dont see it being a problem.
Better than anything in the store.
I absolutely love this recipe I always make a double batch. I do add more Ginger because I love Ginger thanks for the great recipe
I add way more ginger cause I love it
This is a great tasting sauce, although it has a tendency to come out very thick. I usually only simmer for a few minutes after adding the cornstarch, as any longer would turn it almost solid. I’ll probably thin it out with a little water, but will also try using less cornstarch next time.
I’am I missing the print recipe somewhere? Thanks
Thank you for bringing that to my attention; you should be able to print now.
Amazing sauce! My daughter who doesn’t like spice even loved it!
Mine quickly turned into a big slop and I got very scared but it ended up tasting delicious!
Glad you enjoyed the taste! You can add a little extra splash of water to help thin it out to your preference if you’d like to get that perfect consistency 🙂
Made this with a turkey stir fry for dinner tonight and it was excellent! Will defiantly make again 🙂