Korean BBQ Sauce
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- ½ cup soy sauce (be certain to use gluten-free soy sauce if necessary, coconut aminos can be used instead )
- ¼ cup brown rice syrup (or honey (if not vegan)
- ¼ cup rice vinegar (or apple cider vinegar)
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 2 tablespoons toasted sesame oil
- 6 cloves fresh garlic (grated or minced)
- 1 tablespoon fresh ginger root (grated or minced)
- 1 tablespoon Gochujang (or sriracha, use certified gluten-free if necessary)
- ½ teaspoon freshly ground black pepper
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Preparation
Step 1
In a small pot over medium heat, combine the soy sauce, brown rice syrup, vinegar, Gochugaru, sesame oil, garlic, ginger, Gochujang, and pepper. Mix well.
Step 2
Simmer while stirring until it thickens slightly, about 5 minutes.
Step 3
Use right away, or let cool completely before storing in the refrigerator in an airtight container for up to 2 weeks.
Step 4
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