Korean BBQ Sauce
Servings:6 servings
This simple Korean BBQ sauce comes together in minutes and adds big flavor to so many dishes! Use it for stir fries, grilled or roasted vegetables, sandwiches, burgers, tacos, as a marinade, and dipping sauce. It's even great on salads!Yield: makes approx. 7 fluid ounces, or a little less than 1 cup
Ingredients
- 1 Tablespoon corn starch
- 2 Tablespoons water
- ⅓ cup plus 1 tablespoon soy sauce
- ¼ cup maple syrup - or light brown sugar
- 1½ Tablespoons rice vinegar
- 1 Tablespoon gochujang paste - can sub sriracha or similar chili garlic sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons freshly grated ginger root - a thumb-size piece
- 3 cloves garlic, minced - or more, to taste
- 1 teaspoon crushed red pepper flakes - reduce for less spicy sauce
Instructions
- In a sauce pan, whisk together the cornstarch and water until the starch is dissolved. Add all remaining ingredients and whisk to combine.
- Over medium-high heat, bring the sauce just to a boil. Reduce the heat to maintain a simmer. Whisking frequently, cook for 3 to 5 minutes or until the sauce thickens. Taste and adjust the flavors as desired.
- Use your Korean barbecue sauce now, or set aside to cool. Once completely cool, store the sauce in a lidded jar or other container in the refrigerator for up to 1 week.
Notes
Plan-ahead tip - If you plan to add the sauce directly to a hot pan, like a stir fry, there's no need to simmer the sauce to activate the cornstarch. Simply whisk everything together in a bowl, and add it during the last few minutes of cooking.
Gluten-free - Traditional soy sauce and gochujang paste are not gluten-free. You can replace these with certified GF tamari and a different style of chili-garlic sauce. Most brands of sriracha are gluten-free. All of the other ingredients in this recipe are naturally gluten-free.
Oil-free - If you follow an oil-free diet, feel free to omit the sesame oil from the sauce. As an option, add 2 teaspoons tahini or toasted sesame seeds.
Store - Once the sauce is cool, transfer to a lidded jar or container. Keep refrigerated and use within one week, or freeze for up to two months.
Nutrition
Serving: 2tablespoon | Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Cholesterol: 0mg | Sodium: 890mg
