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Korean Bbq Sauce

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sauces & condiments•bbq sauce•korean•vegetarian, contains gluten
25 minutes•about 2 cups•

Ingredients

  • 1/2 cup asian pear – peeled and grated
  • 1/2 cup onion – grated with juices
  • 4 cloves garlic – minced
  • 1 tbsp ginger – minced
  • 1/4 cup scallion – thinly sliced (~1.5 n/a green onions)
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3 tbsp light brown sugar
  • 1 tbsp honey (21g)
  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1/2 tsp ground black pepper
  • 1 tbsp toasted sesame oil
Korean BBQ Sauce

Instructions

  1. 1.

    Peel and grate the Asian pear and onion; mince the garlic and ginger. Thinly slice the scallions.

  2. 2.

    In a medium saucepan, whisk together the soy sauce, water, light brown sugar, honey, gochujang, rice vinegar, grated pear and onion (with their juices), garlic, ginger, and black pepper.

  3. 3.

    Bring to a gentle simmer over medium heat, stirring often, until the sauce is glossy and lightly thickened enough to coat the back of a spoon, 6–10 minutes.

  4. 4.

    Remove from the heat and stir in the toasted sesame oil and sliced scallions.

  5. 5.

    Let cool 10–15 minutes. Use as a marinade (coat meat and refrigerate: beef or pork 2–12 hours, chicken 2–8 hours), as a basting glaze (brush on during the last 5 minutes of grilling), or as a dipping sauce. Store refrigerated up to 1 week.

Korean BBQ Sauce brings a layered balance of salty soy, deep chili warmth, gentle sweetness, and nutty sesame aroma. It’s designed to cling and lacquer, creating a glossy finish that highlights grilled meats while remaining versatile enough for dipping and drizzling. The texture should be pourable yet slightly syrupy, with bits of aromatics that melt into the meat as it cooks.

Rooted in Korea’s barbecue culture, sauces and marinades draw from jang (fermented pastes and sauces) like ganjang (soy sauce) and gochujang. Soy-based marinades for bulgogi and galbi commonly use grated Asian pear and onion for sweetness and tenderizing, while spicier yangnyeom versions lean on gochujang for heat and body. Over time, this family of sauces has traveled globally, inspiring bottled interpretations, yet the core flavors still speak to the balance found at a traditional Korean grill table.