Korean barbecue sauce, also known as korean bbq sauce, is a sweet, savory, and slightly spicy sauce that is a staple condiment served alongside Korean barbecue dishes. Korean bbq sauce helps add tons of flavor to grilled meats and vegetables. The sauce combines elements of soy sauce, garlic, sesame oil, sugar, and gochujang to make a complex, umami-rich accompaniment.
Korean bbq sauce can take on many forms, flavors, and levels of spiciness depending on the recipe. But in general, the sauce hits notes of sweet, salty, nutty, and spicy. The ingredients work together to create a harmonious balance that pairs exceptionally well with the smokiness of grilled meat. Read on to learn more about the origins, ingredients, taste profile, and uses of this versatile Korean staple sauce!
A Brief History of Korean BBQ Sauce
Korean barbecue as we know it today traces its origins back hundreds of years to a popular dish called galbi, made of grilled boneless beef short ribs. The ribs were marinated in a mixture of soy sauce, garlic, sesame oil, and other ingredients before being grilled over hot coals. This flavorful marinade evolved into the beginnings of the Korean bbq sauce we use today.
In more modern times, Korean barbecue became very popular in Seoul in the 1960s and 1970s. At this time, restaurants started offering all-you-can-eat barbecue meals where diners cooked thinly sliced beef short ribs and pork belly on small charcoal grills right at their tables. The restaurants served sauces for dipping on the side.
As Korean barbecue increased in popularity and spread around the world, the dipping sauces evolved into the thicker, sweeter, more complex bbq sauce that is so beloved today. There are many variations, but they all aim to add maximum flavor to grilled meats.
Common Ingredients in Korean BBQ Sauce
While recipes can vary, most Korean bbq sauces contain a similar base of ingredients that give it the trademark sweet and savory flavor profile. Here are some of the essential components:
Soy Sauce
Soy sauce adds a salty, umami depth and also contributes to the dark brown color of the sauce. Both regular Japanese soy sauce and the thicker, sweeter Korean soy sauce called guk ganjang are commonly used.
Sugar or Honey
Sugar or honey adds sweetness to balance out the saltiness of the soy sauce. It also helps thicken the texture of the sauce. Brown sugar, white sugar, honey, and corn syrup are all popular options.
Gochujang (Korean Chili Paste)
Gochujang is a savory and pungent fermented Korean chili paste. It lends a distinctive red color, spice, and earthy flavor. The amount can be adjusted to preference.
Garlic
Minced or pureed garlic adds aromatic flavor. It pairs especially well with the meatiness of grilled meat.
Sesame Oil
Roasted sesame oil contributes nutty sesame flavor and aroma. A small amount goes a long way.
Onions or Green Onions
Onions or scallions enhance the sauce with aromatic freshness and subtle bite. They are usually minced or blended into the sauce.
Mirin
Mirin is a sweet Japanese rice wine used for cooking. A small splash adds sweetness and complexity.
Other potential ingredients:
- Ginger
- Pear or apple puree
- Rice vinegar
- Sake
- Chili flakes or paste
- Black pepper
The specific proportions and ingredients can vary drastically depending on the desired flavor profile. Some sauces are sweeter while others pack more heat. The sauce can also include fruit purees, rice vinegar, sake, sesame seeds, and other ingredients to round out the flavor. But the core ingredients above make up the backbone of most recipes.
Taste and Texture Profile
When these ingredients come together through simmering, the resulting Korean bbq sauce is a thick, luscious, and glossy sauce with a harmonious blend of flavors. Here’s an overview of the complex taste profile:
- Sweetness – The sugar balances out the saltiness from the soy sauce, while the fruit purees add natural sweetness. The overall sweetness paired with smoky grilled meat is highly craveable.
- Savoriness – The soy sauce, toasted sesame, and onions provide a deep, savory umami backbone. This is enriched by meaty notes from the grilled ingredients.
- Spiciness – Depending on the amount used, gochujang can add mild warmth to full-on fiery spice. Some sauces pack serious heat!
- Salty – Soy sauce adds a noticeable but well-balanced saltiness.
- Tanginess – Mirin, sake, vinegar, and acidic fruit purees introduce a bright, tangy flavor.
- Garlic and Ginger – These aromatics sing when caramelized on the grill, pairing perfectly with meat.
- Sesame – The nutty sesame oil provides a rich, toasted aroma.
The complex combination of sweet and savory with a touch of spice is soul-satisfying. The sauce clings nicely to meat thanks to the glossy texture. It also often contains specks of blended garlic, onion, and chili that add texture. The depth of flavors stands up well to the charred smokiness of the meat.
Uses for Korean BBQ Sauce
Korean bbq sauce is best known as the essential accompaniment and dipping sauce for Korean barbecue. But it also serves as a marinade base and all-purpose flavor booster beyond just grilling. Here are some of the most popular uses for Korean bbq sauce:
Grilling and Barbecuing
- The number one use is as a dip, drizzle, and basting sauce for Korean barbecue. It adds flavor to grilled fatty beef cuts like bulgogi and galbi, along with pork belly, chicken, and veggies.
- Marinate proteins like steak, chicken, and shrimp in a Korean bbq sauce blend beforehand to infuse flavor.
- Toss veggies like mushrooms, onions, zucchini, carrots, etc. in the sauce before grilling for full-flavor and caramelization.
- Brush onAdditional Uses for Goes Beyond Grilling
As a Condiment and Dip
- Use as a condiment for burgers, sandwiches, gyros, tacos, and more.
- Make a great dipping sauce for appetizers like dumplings, potstickers, egg rolls, fried pickles, etc.
- Toss with fries, tater tots, or potato wedges after baking for finger-licking flavor.
- Use as a flavor-packed dip for meatballs, chicken wings, nuggets, etc.
- Drizzle on rice, noodles, roasted veggies, stir fries, and other sides.
In Main Dishes and One-Pot Meals
- Stir into fried rice along with sesame oil for Korean-style fried rice.
- Add to noodle dishes like japchae, ramen, udon, lo mein, etc. for flavor.
- Use as a base for braises and one-pot dishes like stews, chilis, roasted chicken, etc.
- Make Korean-style lettuce wraps with ground meat sauteed in the sauce.
- Flavor soups and broths like ramen broth, hot pot dipping broths, etc.
As a Marinade Component
- Use as a marinade base mixed with other Korean staples like gochujang, sesame oil, garlic, ginger, etc.
- Marinate proteins like chicken, steak, salmon, pork, or shrimp before cooking.
- For Korean-style tacos, marinate flank steak in a sauce blend before grilling.
In Sauces and Dressings
- Mix into mayo or aioli as a flavorful sandwich spread or veggie dip.
- Make a salad dressing combined with rice vinegar, sesame oil, ginger, and other ingredients.
- Use as a base for glazes and pan sauces for roasted or sauteed meat.
- Mix with gochujang and others to make a spicy dipping sauce for dumplings.
Other Creative Uses
- Use as a flavor boost in bloody mary cocktails.
- Make Korean bbq-flavored popcorn by tossing popped corn in sauce.
- Use as a sandwich spread combined with mayo, sriracha, etc.
- Mix into tuna or chicken salad for a flavor twist.
- Brush on proteins before dehydrating for intense jerky seasoning.
In summary, Korean bbq sauce is endlessly versatile! It can take on many roles beyond being a dip for grilled meat, thanks to the complex sweet and savory flavor it provides. A little bit goes a long way in adding a flavor punch.
Common Brands and Varieties
There are countless brands and recipe variations when it comes to Korean bbq sauce. Some popular branded bottled sauces to look for include:
- Kikkoman – A sweeter soy-based sauce made by the major Japanese company.
- Sempio – A darker, more savory and intensely flavored Korean brand sauce.
- CJ Foods Bibigo – A balanced sweet and savory sauce from a major Korean food company.
- Annie Chun’s – A gluten-free, vegan-friendly Korean bbq sauce made with pear puree.
- Trader Joe’s – Budget-friendly option with a balanced flavor profile.
Many Korean grocery stores also carry house-made bottles of the sauce. And you can always make it easily at home! Some variations to look for:
- Spicy hot variations – These contain extra gochujang or chili paste for fiery heat.
- Fruit-added – Some contain pear, apple, or other fruit purees for extra sweetness.
- Sesame seed additions – Added whole sesame seeds give texture and nuttiness.
- Green onion – Extra minced green onions provide fresh bite.
- Non-soy – For soy-free diets, these substitute coconut aminos for soy sauce.
- Gochujang-based – Some sauces use the chili paste as the starting point.
- Thicker “glaze” styles – These viscous sauces cling well for glazing or dipping.
The options are endless, so taste test a few brands to find your personal favorite flavor profile and consistency!
How to Make Korean BBQ Sauce at Home
One of the best parts about Korean bbq sauce is that it’s quite easy to make fresh at home. This allows you to customize the flavor to your personal tastes. Here is a basic recipe and method:
Ingredients:
- 1/2 cup (120ml) soy sauce or tamari
- 1/4 cup (60ml) sugar or honey
- 3 tablespoons gochujang paste
- 2 garlic cloves, minced
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced ginger
- 2 green onions, chopped
Instructions:
- In a small saucepan, combine all ingredients except green onions. Whisk together.
- Bring to a gentle simmer over medium heat. Let bubble for 2-3 minutes, stirring frequently, until sugar dissolves.
- Remove from heat and stir in green onions.
- Let cool to room temperature. The sauce will thicken up as it cools.
- Transfer to an airtight container. Refrigerate for up to 1 month.
Customizations:
- For spicy: Use up to 1/4 cup gochujang or add chili garlic paste or flakes.
- For thicker sauce: Simmer an additional 5 minutes or add cornstarch slurry.
- For fruity: Puree pear, apple, mango, or pineapple into the sauce.
- For creamy: Add a spoonful of mayo, yogurt, or soft tofu.
That’s all it takes to whip up a tasty homemade batch of this versatile sauce! Adjust the ingredients to your preferences to make it your own.
FAQs
Here are some common questions about Korean bbq sauce:
What’s the difference between Korean bbq sauce and other Asian sauces?
Korean bbq sauce has some similarities to other Asian sauces but is uniquely sweet, savory, and slightly spicy. It’s thicker and more complex in flavor than teriyaki sauce. Although both are soy-based, teriyaki has more of a deep sticky glaze consistency. Korean bbq sauce also contains elements like fermented chili paste, garlic, and sesame that distinguish it from sweeter Chinese sauces. The taste is a blend of sweet and savory with a kick of heat.
Is gochujang necessary to make it?
Gochujang, the fermented Korean chili paste, is not absolutely necessary but it does provide the distinctive spice, earthiness, and Korean essence to the sauce. Leaving it out would result in a more generically sweet Asian-inspired sauce. Even a small spoonful of gochujang makes a difference. Substitutes like sriracha don’t provide the same depth.
What meat goes best with the sauce?
The most classic is thinly sliced beef short ribs (galbi) which get caramelized edges on the grill. The sauce also pairs amazingly with pork belly or shoulder, chicken thighs, boneless beef ribs, shrimp, and fatty salmon. Lean proteins like chicken breast can dry out but marinating first helps. The sauce can even liven up veggies and tofu!
Is it gluten-free/vegan?
It depends on the ingredients used. Some brands use wheat in the sauce but gluten-free options made with tamari do exist. Standard recipes use soy sauce so they are not vegan, but you can swap coconut aminos to make a vegan/vegetarian-friendly version. Check labels to be sure.
Should it be refrigerated after opening?
Yes, it’s best to refrigerate Korean bbq sauce after opening to maximize freshness. The fridge prevents microbial growth and slows down oxidation. An unopened bottle can be stored in the pantry. But once exposed to air, refrigerate and use within a month or two. Transfers to a squeeze bottle for easy use.
Can I prepare meat and veggies in advance for Korean bbq?
Yes, marinating raw proteins like meat, seafood, and tofu in some of the sauce beforehand allows the flavors to penetrate deeply. Chop veggies and toss with oil and some sauce too. Par-cooking onions and mushrooms helps them cook faster on the grill later. Prep it all in advance, then toss on the grill as needed.
What’s the best way to use Korean bbq sauce as a marinade?
Mix about 1/4 to 1/3 cup sauce per 1 pound of meat or veggies with 2 tablespoons oil, 1 minced garlic clove, grated ginger, and a dash of sesame oil. Marinade for 30 mins to overnight, tossing occasionally. Reserve some sauce for basting and serving. Rinse excess marinade off before cooking.
Tips for Choosing and Using Korean BBQ Sauce
Here are some useful tips for buying and using Korean bbq sauce:
- Look for glistening, glossy sauces that are viscous but still easily pourable. Avoid watery or overly thick sauces.
- Check the ingredients for additions like garlic, sesame, gochujang, pear, etc. for extra flavor layers.
- Opt for brands without a lot of preservatives and stabilizers for fresher, bolder flavor.
- Look for vegan/gluten-free labels if needed for dietary issues.
- Transfer some sauce to a squeeze bottle for easy basting and portion control.
- Shake well before each use as ingredients can separate.
- Swirl a spoonful into soups and stews for instant flavor.
- Use it to reinvigorate leftover grilled meats the next day.
- Brush on burgers and sandwiches just before serving to avoid sogginess.
- Mix with mayo and sriracha for a quick chicken sandwich spread.
- Toss fresh or rotisserie chicken wings in sauce for messy deliciousness.
With a bottle of Korean bbq sauce in the fridge, you’ll always be ready to add sweet, savory, smoky flavor to meals! Experiment with marinades, glazes, spreads, and more.
Common Substitutes and Alterations
Don’t have all the ingredients for Korean bbq sauce on hand? Here are some handy substitutions:
- For gochujang: Sriracha, chili garlic paste, ketchup + red pepper flakes
- For soy sauce: Tamari, coconut aminos, Bragg’s liquid aminos
- For sugar: Honey, agave, maple syrup
- For sesame oil: Extra virgin olive oil
- For mirin: Dry sherry, sweet marsala wine, sweet white wine
- For garlic: Garlic powder, minced jarred garlic
- For onion: Onion powder, minced dried onion flakes
You can also alter the flavor balance easily:
- For spicier: Add more gochujang, chili paste, or red pepper flakes
- For sweeter: Add extra sugar, honey, fruit puree, or mirin
- For smokier: Add a dash of smoked paprika
- For thicker: Simmer longer to reduce or make a cornstarch slurry
- For tangier: Add a splash of rice vinegar or lemon juice
The end result may not be 100% authentic but will still have that sweet and savory Korean bbq essence! Adjust to your taste preferences.
Conclusion
Korean barbecue sauce truly brings the flavor to grilled meat and vegetable dishes. The savory-sweet balance with a subtle kick perfectly complements smoky, charred foods. Making it at home allows you to customize the ingredients to your taste. Beyond BBQ, it also shines as a marinade, gluten-free dip and dressing, stir fry bo