I’m always looking for a manner to dress up BBQ, mainly fowl. This Korean BBQ Sauce hits the nail on the pinnacle. now not handiest does it flavor tremendous with hen but it really works virtually well with steak too. a little goes a long way because it packs main flavor.


I desire I had a amusing story in the back of the making of this recipe. That’s the blogger factor to do, right? inform the tale of ways the recipe came to be or the way it reminds you of a memory. The truth?

i used to be writing a submit for Korean hen Meatballs from bird Farmers of Canada and changed into using a recipe of theirs for suggestion. one among their ingredients become a Korean BBQ Sauce, and that i knew it would be difficult to discover it at a grocery shop up right here (it’s no longer constantly easy to discover a laugh and distinctive substances here in Northern BC) so I determined to make it myself.

The reality of the problem is, I’ve never had a Korean BBQ Sauce. So I jumped on my antique pal Google, discovered a recipe from All Recipes and changed the components round to make it paintings for my circle of relatives’s flavor and for the elements I had handy. (I critically just had sufficient liquid aminos and rice wine vinegar to make it work, i was shaking the bottles to get each last drop out.)

Korean BBQ Sauce

This Korean BBQ Sauce is a yummy recipe to top grilled chicken, grilled steak, or an easy sauce to throw together for meatballs! Sweet, spicy, salty, it has it all! As for servings, I served it with 8 meatballs and still had some left. So, I'm saying 8 servings.
  • Course        : Side Dish
  • Cuisine        : Korean
  • Keyword     :  korean bbq sauce, sauce for meatballs
  • Prep Time   : 5 minutes
  • Cook Time : 10 minutes
  • Total Time : 15 minutes
  • Servings     : 8 servings
  • Calories      : 75kcal


  1. 1/2 cup liquid aminos or soy sauce
  2. 1/3 cup brown sugar + 1/4 cup
  3. 1 tbsp garlic minced
  4. 1 tbsp rice wine vinegar
  5. 2 tsps Sambal Oelek
  6. 1 tsp toasted sesame oil
  7. 1/2 tsp fresh ginger grated
  8. 1/4 tsp pepper
  9. 1 tbsp water
  10. 2 tsps  cornstarch


  1. Bring all the ingredients (except for the water and cornstarch) to a boil over medium heat in a small sauce pan.
  2. In a small bowl, make a cornstarch slurry by mixing the cornstarch and water together until the cornstarch dissolves.
  3. Add the cornstarch to pot and whiskey over medium-low for 5-10 minutes and it's rich and thick.
  4. Store in a jar for up to a week.