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Korean BBQ sauce in mason jar with sauce brush on top.
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5 from 1 vote

Korean BBQ Sauce

Tangy and savory with a unique sweetness, this Korean BBQ sauce is the perfect way to shake things up at your next backyard BBQ.
Prep Time15 minutes
Cook Time10 minutes
Course: Sauce
Cuisine: Asian
Keyword: Korean BBQ Sauce
Servings: 12 people
Author: Susie Bulloch


  • 1 cup low sodium soy sauce
  • 3/4 cup water
  • 1/2 cup dark brown sugar
  • 1/4 cup mirin rice wine
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons gochujang paste chili paste
  • 1 Tablespoon sesame oil
  • 4 cloves fresh garlic finely minced
  • 2 teaspoons fresh ginger grated


  • 2 Tablespoons cornstartch
  • 1/4 cup cold water


  • Combine and boil. Combine all ingredients for the BBQ sauce, except the cornstarch, in a medium saucepan and bring to a boil, whisking regularly.
    1 cup low sodium soy sauce, 3/4 cup water, 1/2 cup dark brown sugar, 1/4 cup mirin, 1/4 cup rice wine vinegar, 2 Tablespoons gochujang paste, 1 Tablespoon sesame oil, 4 cloves fresh garlic, 2 teaspoons fresh ginger
  • Simmer. Reduce the heat to low and simmer for 10 minutes. Turn the heat off.
  • Make thickener. In a small bowl, whisk the cornstarch and cold water until no clumps remain.
    2 Tablespoons cornstartch, 1/4 cup cold water
  • Add thickener. Slowly pour the slurry into the BBQ sauce while whisking constantly.
  • Combine Mixes. Turn the heat on the saucepan to high and bring the sauce back to a boil while whisking. It should become thicker and more clear as the cornstarch cooks. Add additional water as needed, one Tablespoon at a time, to reach desired consistency.
  • Cool it. Remove the sauce from the heat and allow to cool before using. Store the sauce in a sealed jar in your refrigerator and use within 2 weeks.


Calories: 75kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 807mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.4mg