Korean Bbq Sauce

4.94 from 129 votes

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 and kept in the fridge for weeks! Top your grilled chicken, shrimp skewers, chicken wings, or even pizza with this Korean bbq sauce!

Prep Time5

Cook Time15

Total Time20

Course: Sauces & Seasonings

Servings:

Calories: 88kcal

Author: Marzia

Equipment

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

Ways to use this sauce:

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