Tulo

Korean BBQ Sauce Recipe

A glossy reddish-brown Korean BBQ sauce in a small white bowl, studded with sesame seeds, with a spoon lifting a thick ribbon of sauce and grilled ribs in the background.
Photo by Luis Becerra Fotógrafo on Pexels

Gochujang brings deep fermented heat while brown sugar and honey balance it with sticky sweetness, and a short simmer thickens the sauce just enough to cling to meat instead of running off the moment it hits a hot grill.

Prep
5 min
Cook
10 min
Total
15 min
Servings
12

Ingredients

Servings12
  • 1/3 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup water
  • 1 tsp cornstarch
  • 1 tsp toasted sesame seeds

Nutrition per serving

Calories
38
Protein
0g
Carbs
6g
Fat
1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a small saucepan, whisk together the gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
  2. 2Set the pan over medium heat and bring the mixture to a gentle simmer, whisking occasionally so the sugar doesn't scorch on the bottom.
  3. 3In a small separate bowl, stir the cornstarch into the water until fully dissolved, then whisk this slurry into the simmering sauce.
  4. 4Simmer for 3-4 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon and holds a line when you drag a finger through it.
  5. 5Remove from heat and stir in the sesame seeds. Let the sauce cool for 10 minutes; it will continue to thicken slightly as it cools.
  6. 6Use immediately as a glaze, or transfer to a jar and refrigerate for later use.

Tips & variations

  • For a milder sauce, cut the gochujang to 3 tablespoons and add 1 tablespoon of ketchup to keep the color and body.
  • Brush the sauce onto meat only in the last 5-10 minutes of grilling; the sugar content means it burns quickly over direct high heat.
  • For a nuttier, richer version, whisk in 1 tablespoon of gochujang's savory cousin, doenjang (fermented soybean paste), along with the other ingredients.
  • Add a teaspoon of grated pear or apple for a touch of the natural sweetness traditional in Korean marinades.

Storage & reheating

Store the cooled sauce in an airtight jar in the refrigerator for up to 2 weeks. It will thicken further when cold; let it sit at room temperature for 10 minutes or warm it gently on the stove or in the microwave in 15-second bursts, stirring between each, before using as a glaze or dip.

Tips from the Tulo kitchen

  • Whisk constantly once the cornstarch slurry goes in; it settles fast and can scorch on the bottom of the pan if left unstirred for even a minute.
  • A splash of pineapple juice in place of some of the water adds natural sweetness and helps tenderize meat if using the sauce as a marinade base.

FAQ

What can I use instead of gochujang?

A mix of 2 tablespoons red pepper flakes, 1 tablespoon miso paste, and 1 teaspoon sugar approximates the flavor, though the texture will be slightly thinner and less sticky than real gochujang.

Is Korean BBQ sauce spicy?

As written it's medium-hot from the gochujang; reduce the amount to 2-3 tablespoons for a milder, sweeter sauce, or add extra gochujang or a pinch of gochugaru for more heat.

Can this sauce be used as a marinade, not just a glaze?

Yes. Thin it with 2-3 tablespoons of water or pineapple juice and marinate beef, chicken, or pork for at least 30 minutes and up to 8 hours before grilling.

Why did my sauce turn out thin?

The cornstarch slurry needs a full 3-4 minutes at a simmer to activate and thicken; pulling the sauce off the heat too soon or not whisking the slurry in fully are the usual causes.

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