Star of the Kitchen: Korean BBQ Sauce
Let's go, today we embark on a journey filled with Asian influences in our kitchen. Making the barbecue sauce, one of the unique flavors of Korean cuisine, at home has never been this easy. With the beautiful spiciness of gochujang paste and the sweetness of maple syrup, we'll add a wonderful touch to your meals. Believe me, once you try this sauce, you won't be able to give it up!
- 2 teaspoons sesame oil
- 3 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated)
- 1/2 cup low-sodium vegetable broth (or water)
- 1 tablespoon cornstarch (or another starch like potato)
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1/4 cup low-sodium soy sauce (or tamari)
- 3 tablespoons maple syrup (or your preferred liquid sweetener)
- 2 tablespoons gochujang paste (or Sriracha)
- 1 tablespoon rice vinegar
First, peel and finely chop the garlic and ginger. Don't worry, it's very easy!
Heat the sesame oil in a small saucepan, then add the garlic and ginger, sautéing for about a minute. Now we've reached the most enjoyable part!
Add the vegetable broth, cornstarch, and red pepper flakes. Whisk well until the starch dissolves.
Add the soy sauce, maple syrup, gochujang paste, and rice vinegar, and mix. Are you ready? Let the sauce start to boil!
Bring the sauce to a boil, then reduce the heat and cook for 1-3 minutes to thicken.
Remove the sauce from the heat, use immediately if desired, or transfer to a clean jar to store for later use. Enjoy your meal!
Star of the Kitchen: Korean BBQ Sauce Cooking Tips
You can adjust the spice levels according to your taste when making the sauce. If you don't have gochujang, Sriracha will be a great alternative.
Nutrition Facts
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