Korean BBQ has become incredibly popular worldwide thanks to its flavorful meats and banchan (side dishes). But the crowning glory of Korean BBQ is the dipping sauces served alongside the grilled meat. These tasty condiments take the food to the next level.
The most common Korean BBQ dipping sauce is a mixture of sesame oil, rice vinegar, soy sauce, sugar, garlic, and other ingredients. It provides the perfect blend of savory, sweet, sour, and spicy flavors in each bite.
Making authentic Korean BBQ dipping sauce at home is easy. With just a few pantry staples, you can whip up a sauce that rivals those served in Korean restaurants.
Ingredients Needed
To make Korean BBQ dipping sauce, you will need:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste) – optional for spice
- 2 tablespoons water
- Sesame seeds, green onions, and chili flakes, for garnish
Step-by-Step Instructions
Follow these simple steps for incredibly flavorful Korean BBQ sauce:
Mix the Sauce
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, gochujang (if using), and water. Whisk thoroughly to dissolve the sugar.
- Taste the sauce and adjust the flavor balance to your preference. Add more vinegar for sourness, soy sauce for saltiness, or sugar for sweetness. The sauce should have a nice blend of salty, sweet, and sour.
Garnish and Serve
- Transfer the dipping sauce to a serving bowl. Garnish with sesame seeds, sliced green onions, and a pinch of chili flakes if desired.
- Serve the sauce alongside grilled meats like bulgogi and galbi. Dip the cooked meat into the sauce before eating.
- Store leftover sauce in an airtight container in the fridge for up to 1 week.
And that’s it! With this easy Korean BBQ dipping sauce recipe, you can bring restaurant flavors to your home grill. Adjust the ingredients to suit your tastes – add more garlic and ginger for a bigger punch of flavor or tone down the heat by omitting the gochujang. Enjoy!
FAQs About Making Korean BBQ Sauce
What kind of soy sauce should I use?
For the best flavor, use a Korean soy sauce like Sempio or Kikkoman less-sodium soy sauce. Avoid dark soy sauce or low-sodium varieties.
Can I prepare the sauce in advance?
Absolutely! The sauce can be made 1 week ahead and stored in the fridge until ready to use. Whisk well before serving to re-combine.
What if I don’t have gochujang?
You can omit the gochujang entirely for a less spicy sauce. Or substitute sriracha or sambal oelek for a different flavor kick.
Should I use brown or white sugar?
Either works fine. Brown sugar provides deeper molasses notes while white sugar gives a cleaner sweetness.
What meats pair best with the dipping sauce?
Classic Korean BBQ meats like bulgogi (marinated beef), galbi (beef short ribs), and spicy pork belly all taste amazing with the sauce. Chicken and shrimp also work nicely.
Can I use the sauce as a marinade?
Yes! Use about 1/3 cup per 1 pound of meat. Let marinate 30 min to 1 hour for quick weeknight meals.
What’s the best way to thicken the sauce?
For a thicker dipping sauce, dissolve 1 teaspoon cornstarch in the water before adding it to the other ingredients.
How long does the sauce keep in the fridge?
The sauce will stay fresh for up to 1 week in an airtight container in the fridge.
Conclusion
Recreating the complex flavors of Korean BBQ dipping sauce is easy with just a few simple ingredients. Equal parts sweet, salty, sour, and spicy, this sauce adds the perfect finishing touch to grilled meats. Adjust the recipe to your personal tastes and enjoy restaurant-worthy Korean BBQ at home. With this quick sauce, you may never order takeout again!