Korean BBQ Sauce
Servings:6 servings
This simple Korean BBQ sauce comes together in minutes and adds tons of flavor to so many dishes! Use it for stir fries, grilled or roasted vegetables, sandwiches, burgers, tacos, as a marinade and dipping sauce!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 corn starch and water until the corn starch is fully dissolved. Add all remaining ingredients and stir to combine.
- Bring to a boil, then reduce heat to a simmer. Stirring frequently, cook for 3 to 5 minutes or until the sauce has thickened. Taste and adjust the flavors as desired.
- The sauce may be used now or set aside to cool. Once cool, store the sauce in a jar or other lidded container in the refrigerator and use within 1 week.
Notes
Tip - if you're adding the sauce directly to a hot pan with other ingredients, like this Korean BBQ tempeh, there's no need to simmer the sauce in advance to activate the corn starch. Simply whisk everything together in a bowl, then add it to the pan.
Gluten-free - traditional soy sauce and gochujang paste are not gluten-free, so you'll want to use a certified GF tamari and a red chili sauce that works for you. Most brands of sriracha are gluten-free. All of the other ingredients 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.
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Cholesterol: 0mg | Sodium: 890mg
