Name: Korean BBQ Sauce at Home
Prep time: 10 min
Cook time: 3 min
Total time: 15 min
Yield: 14 servings
Cuisine: Korean
Ingredients: 3/4 cup dark brown sugar; 3/4 cup low-sodium tamari (or sub with low-sodium soy sauce); 1/4 cup water; 1½ tablespoons chili paste (like Sambal Oelek); 1 tablespoon rice wine vinegar; 1½ teaspoons toasted sesame oil; 1/2 teaspoon freshly ground black pepper; 1 teaspoon grated fresh ginger; 5 cloves fresh garlic (or about 1 tablespoon, finely grated or squeezed through a garlic press); 1 tablespoon cornstarch; 1 tablespoon water

You guys we need to discuss this sauce.

So versatile, sticky and satisfying. It’s the reliable combination of sweet, savory and spicy. Oh and sticky. Did I mention that already?

This sauce is also a cinch to make, taking only a few minutes. In no time, you can slather it on grilled chicken or pork, or use it as a sauce for wok-seared chicken and stir-fried veggies over rice, and it’s excellent as a sauce for braised pork tacos or Korean BBQ beef bowls.

For this Korean BBQ Sauce Set out:

dark brown sugar
low-sodium tamari (or sub in low-sodium soy sauce)
water
chili garlic paste (like Sambal Oelek)
rice wine vinegar
toasted sesame oil
black pepper
fresh ginger root
garlic (fresh)
cornstarch

In a 10-inch skillet, add 3/4 cup of dark brown sugar, 3/4 cup of low-sodium tamari, 1/4 cup of water, 1 tablespoon rice wine vinegar, 1-1/2 tablespoons of chili paste. This adds the back-of-the-throat heat so feel free to dial it up or down to your tastes. However, in a pinch, Thai sweet chili sauce can be substituted.

Next add in 1-1/2 teaspoons toasted sesame oil, 1/2 teaspoon coarse ground black pepper, 1 teaspoon grated fresh ginger and the grated 5 cloves of garlic, or about 1 tablespoon.

Stir to combine.

Give it one final whisk before bringing to a bubble over high heat.

Meanwhile, in a small bowl combine 1 tablespoon of cornstarch with 1 tablespoon of cool water and stir until smooth. When the sauce is bubbling, pour in the cornstarch slurry while whisking.

Reduce the heat to low and continue to simmer until the sauce has thickened, then let it cool slightly if storing.

Once cooled, pour the Korean BBQ sauce into a clean jar that has a tight fitting lid. Or add desired amount to hot wok filled with meat and/or veggies, use it as a dip or brush on anything grilled.Truly it’s that unfussy.

There are endless options with this sauce. A regular here it in these braised Korean pork tacos or in Korean bbq beef bowls.

It’s sweet and a smidgen spicy and SO savory.