Korean barbecue (or KBBQ) has become wildly popular in recent years. The signature sweet, savory, and spicy Korean BBQ sauce is a big part of what makes this cuisine so addictive. While you can buy pre-made Korean BBQ sauces, learning how to make your own from scratch opens up a whole world of flavor possibilities. With just a few core ingredients and easy steps, you can whip up a homemade Korean BBQ sauce that will take your grilled meats to the next level.

Ingredients Needed for Korean BBQ Sauce

Making your own Korean-style barbecue sauce starts with gathering a few key ingredients:

Soy Sauce

• Soy sauce provides the core savory umami flavor in Korean BBQ sauce. Use a good-quality soy sauce for best flavor. Low-sodium soy sauce also works well.

Brown Sugar

• Brown sugar gives Korean BBQ sauce its signature sweetness and caramelized flavor. Dark brown sugar such as muscovado or Demerara has richer molasses notes than light brown sugar.

Rice Wine (Sake)

• Mirin is a Japanese sweetened rice wine that’s commonly used in Korean cooking. It provides sweetness as well as acidity to balance the soy. If you can’t find mirin, dry sherry makes a good substitute.

Gochujang

• This Korean fermented red chili paste creates the spicy kick in the sauce. The level of heat varies among different brands, so add according to your taste.

Garlic

• Minced or grated garlic is another key player in Korean BBQ sauce, providing aromatic flavor. Use 2-3 large cloves in the sauce.

Ginger

• Grated fresh ginger adds a punch of spicy brightness. About a tablespoon freshly grated is plenty.

Sesame Oil

• A small amount of toasted sesame oil rounds out the sauce with nutty aroma.

Apple Cider Vinegar

• A splash of vinegar brightens with acidity to balance the sweetness. Rice vinegar also works well.

Water

• The sauce base is thinned out with a few tablespoons of water. This allows it to coat the meat nicely when grilling.

Steps for Making Korean BBQ Sauce

Making homemade Korean-style barbecue sauce is simple. Just mix up these ingredients in a saucepan:

Step 1: Mix the Sauce Base

• In a small saucepan, combine 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup mirin (or sherry), 1-3 tablespoons gochujang (depending on desired heat level), 2-3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 tablespoons apple cider vinegar.

Step 2: Simmer the Sauce

• Place the saucepan over medium heat. Bring the sauce to a gentle simmer, stirring frequently.
• Let the sauce simmer for 2-3 minutes to allow the flavors to meld.

Step 3: Add the Aromatics

• Remove saucepan from heat. Stir in 1 teaspoon of toasted sesame oil to the sauce. This adds nutty aroma without overpowering.

Step 4: Thin Out the Sauce

• Add 2-3 tablespoons of water to the sauce. This thins it out so the sauce can evenly coat the meat when grilling.
• Add water 1 tablespoon at a time until desired consistency is reached.

Step 5: Taste and Adjust Flavors

• Taste the sauce and adjust flavors if needed. Add a pinch more sugar for added sweetness, a squeeze of vinegar for brightness, or a touch more gochujang for heat.
• The sauce is now ready to use for grilling!

Choosing the Right Meat for Grilling

The sauce is incredibly versatile and pairs well with many types of meat. Popular choices include:

Thinly Sliced Ribeye or Other Beef Cuts

• Thin slices of marbled ribeye are the classic choice, providing incredible richness when grilled quickly over high heat. Other beef cuts like flap meat work great too.

Pork Belly or Pork Shoulder

• Pork belly and pork shoulder both become succulent and caramelized when grilled with this sauce.

Chicken Thighs or Breasts

• Boneless chicken thighs and breasts also take well to Korean BBQ sauce. They cook quickly, so watch closely to avoid drying out.

Firm Fish Like Salmon or Tuna

• Firmer fish like salmon and tuna steaks hold up well on the grill. Brush with sauce during the last minute only to avoid overcooking the fish.

Shrimp, Scallops or Squid

• Shrimp, scallops and squid (cut into rings) can also be tossed in sauce and grilled for delicious results. Again, take care not to overcook them.

No matter what meat you choose, opt for thinner cuts that will cook quickly over high heat and still absorb the tasty Korean BBQ sauce flavors.

Tips for Grilling Meat with Korean BBQ Sauce

Grilling meat with homemade Korean barbecue sauce is simple. Just follow these tips:

1. Marinate the Meat

• For the most flavor, marinate meat for 30-60 minutes in 1/4 cup sauce per 1 pound of meat. Massage the sauce all over and let marinate in the fridge until ready to grill.

2. Grill Over High Heat

• Get the grill as hot as possible. The high heat helps sear in juices and impart flavor. Avoid flaming drippings by oiling the grill grates well before cooking.

3. Cook Quickly

• Cook the meat just until done, turning once. Thinner cuts usually take just 2-3 minutes per side. Avoid overcooking to keep meat juicy.

4. Brush with Extra Sauce

• Brush meat with additional sauce during the last minute of grilling to coat it evenly. Take care to avoid burning the sugars in the sauce.

5. Let Meat Rest

• Once cooked through, let meat rest 5 minutes so juices redistribute. Slice across the grain for most tender results.

6. Garnish and Enjoy

• Serve the piping hot Korean BBQ immediately with steamed rice, kimchi, lettuce wraps and extra sauce for dipping. Dig in right away for an explosion of sweet, spicy and savory flavors!

Recipe Variations

One of the best things about making your own Korean BBQ sauce is that you can customize it to suit your tastes. Try these variations:

Add Some Heat

• For extra kick, add 1 teaspoon gochugaru (Korean red pepper flakes), sambal oelek or sriracha. A little goes a long way since it intensifies when cooked.

Make it Fruity

• Mix in 2-3 tablespoons ketchup or pureed raspberries, mangoes or pineapple. This adds sweet, tangy fruit flavor.

Amp up the Aromatics

• Add extra minced garlic or ginger for more punch. Or try green onions, sesame seeds, soy sauce or rice vinegar.

Use Honey or Agave Nectar

• Replace the brown sugar with honey or agave nectar for variation. This changes up the flavor profile.

Infuse with Green Tea

• Steep 2 green tea bags in 1 cup hot water for 5 minutes. Use this instead of plain water to lend delicate green tea flavor.

Splash in Some Whiskey

• For adults, a shot or two of whiskey or bourbon brings a touch of smoky richness.

Endlessly customize your own signature sauce for Korean BBQ. Have fun experimenting to create the perfect balance of sweet, salty, savory and spicy flavors.

Serving Suggestions

Beyond grilled meats, homemade Korean BBQ sauce also upgrades many other dishes:

Toss with Veggies

• Roast cauliflower, broccoli, onions or mushrooms with a drizzle of the sauce for caramelized flavor.

Liven up Rice Bowls

• Stir a spoonful of the sauce into fried rice, bibimbap or rice bowls for a flavor boost.

Use as a Marinade or Dip

• Marinate chicken wings or tenders in the sauce, or serve it alongside as a spicy, tangy dip.

Sauce up Burgers

• Brush on hamburgers or turkey burgers while cooking for next-level flavor.

Take it Indoors

• Toss noodles, stir-fries or oven-baked meats with the sauce for indoor Korean flavors anytime.

Upgrade Store-Bought Sauces

• Mix a few spoonfuls into bottled sauces like teriyaki or hoisin to enhance flavor.

With a jar of homemade Korean barbecue sauce in the fridge, the possibilities are endless!

Storage and Shelf Life

One of the bonuses of homemade Korean BBQ sauce is that it keeps for a reasonably long time in the fridge:

• Fridge: Store sauce in a tightly sealed container for up to 2-3 months.
• Freezer: For longer storage, freeze sauce for up to 6 months. Thaw in fridge before using.
• Shelf Life: Sauce may last 4-6 weeks in the fridge before quality declines. Discard if mold develops.
• Reheating: Gently reheat sauce in a saucepan or microwave if needed before using.

Make a large batch so you always have Korean barbecue sauce ready grill up flavorful meats and veggies any night of the week!

Frequently Asked Questions

What’s the best meat to use for Korean BBQ?

Thin slices of marbled ribeye steak are considered the classic choice. But thinly sliced pork belly, chicken thighs, shrimp and salmon all pair deliciously with Korean BBQ sauce too. Opt for thinner cuts that cook quickly over high heat.

What if I don’t have mirin?

If you don’t have mirin (sweet Japanese rice wine), you can substitute dry sherry, sweet marsala wine, sake or even white grape juice. The flavor won’t be exactly the same, but it will work.

Can I use Sriracha instead of gochujang?

Gochujang (Korean red chili paste) provides unique savory, fermented flavor. But in a pinch, you can sub about 2-3 teaspoons of Sriracha per tablespoon of gochujang for the heat factor.

What meat marinates best in Korean BBQ sauce?

Flank steak and skirt steak absorb the Korean BBQ sauce beautifully when marinated for 30-60 minutes. Chicken thighs and pork tenderloin also take very well to marinating.

Is it necessary to rest the meat after cooking Korean BBQ?

Yes, it’s important to let grilled Korean barbecue rest for 5 minutes before slicing and serving. This allows juices to redistribute so you don’t lose them when cutting.

Conclusion

Korean barbecue is a deliciously addictive way to cook meat and vegetables. Making your own Korean BBQ sauce from scratch lets you customize flavors to suit your taste, and opens up endless possibilities for use beyond just grilling. With a few pantry staples, it’s easy to whip up a batch. Brush on thin cuts of meat while grilling over high heat for an addictively sweet, savory and spicy flavor explosion. Make a double batch so you always have it on hand anytime the craving for Korean BBQ strikes!

How to Select the Best Meat for Korean BBQ

Selecting the right cuts of meat is crucial for getting the most succulent, flavorful results from Korean barbecue. With so many options from beef to pork to chicken and more, it can get overwhelming deciding what to use. Here are tips for choosing the best meats that will shine when grilled with Korean marinades and sauces:

Beef Selections

Beef is the classic choice for Korean BBQ. Look for thin slices of tender, marbled cuts:

Ribeye

• Ribeye is the traditional Korean BBQ meat. It has excellent marbling which keeps it juicy. Slice thinly against the grain.

Flap Meat

• Also known as sirloin tips, flap meat has robust beefy flavor. It can be chewy if not sliced thinly.

Skirt or Flank Steak

• Affordable flank and skirt steak have good beef flavor. Cut across the grain into thin strips before marinating.

Short Ribs

• Boneless beef short ribs have nice marbling and become tender when quickly grilled.

Other Cuts

• Brisket, tri-tip, round steak, chuck eye and hanger steak also work when sliced super thin. Look for good marbling.

Pork Selections

Pork takes well to the sweet and savory flavors of Korean BBQ:

Pork Belly

• Thin slices of pork belly become incredibly tender, juicy and caramelized on the grill. It’s very popular for Korean BBQ.

Pork Shoulder

• Pork shoulder has great flavor and only needs quick cooking if sliced thinly.

Pork Bulgogi

• Pre-sliced pork bulgogi (thin marinated strips) is convenient and soaks up sauce well.

Pork Loin or Tenderloin

• Pork loin and tenderloin are lean but stay tender if not overcooked. Thin slicing is key.

Sausages

• Meaty sausages like kielbasa pair great with Korean sauces. They cook up quickly on the grill.

Chicken, Turkey and Other Poultry

Lean poultry cuts work with the right slicing and quick cooking:

Chicken Thighs

• Boneless, skinless chicken thighs have enough fat to stay juicy on the grill.

Chicken Breasts

• Slice chicken breasts across the grain into 1/4″ thick strips to keep tender.

Ground Chicken or Turkey

• Ground poultry browned into patties cooks fast with lots of surface area for sauce.

Duck Breast

• With its fatty skin scored, duck breast gets crispy edges with a juicy center.

Cornish Game Hen

• Small game hens split in half cook quickly and absorb tons of flavor.

Turkey Cutlets

• Thin turkey cutlets from the tenderloin cook fast and pair well with the sauces.

Seafood

Heartier fish and shellfish hold up on the grill beautifully:

Salmon

• Meaty salmon fillets work when kept moist with sauce during quick grilling.

Tuna or Halibut Steaks

• Tuna, halibut or other firm fish steaks taste amazing with Korean seasoning.

Shrimp

• Shrimp marinate quickly and cook fast, so they’re perfect for the grill.

Scallops

• Brush large sea scallops with sauce just at the end of cooking to avoid overdoing them.

Squid

• Quickly grilled squid tentacles and rings have an irresistible charred crunch.

Lobster Tails

• Split lobster tails grill up decadently paired with sweet and spicy Korean sauce.

Conclusion

From marbled beef ribeye to thin pork belly and chicken thighs, you have lots of excellent options for Korean BBQ. The keys are choosing thinner, quicker-cooking cuts and slicing across the grain. Mix up proteins for a delicious variety! With a flavorful homemade Korean BBQ sauce, your proteins will shine when hot off the grill.

How to Prepare the Grill and Meat for Korean BBQ

Having a hot, well-oiled grill and properly trimmed, sliced and seasoned meat ready to go is crucial for delicious Korean barbecue results. Taking a few minutes to prep the grill and meat beforehand makes the cooking process much easier. Here are tips for prepping the grill and meat for the best Korean BBQ:

Getting the Grill Ready

A very hot grill helps sear in flavors and juices:

• Clean It – Use a grill brush to scrape any residue off grill grates. This prevents flare-ups.
• Oil It – Use tongs to rub a wad of paper towels dipped in vegetable oil over grill grates. This ensures the meat doesn’t stick.
• Preheat It – Get the grill very hot, at least 450°F-500°F if possible. The high heat helps caramelize the sugars in the sauce.
• Create Zones – If using charcoal or a 2+ burner gas grill, set up direct and indirect heat zones. This allows moving meat to cooler areas to prevent burning if needed.

Trimming and Slicing the Meat

Properly trimmed, thinly sliced meat ensures quick, even cooking:

• Defrost – If using frozen meat, plan ahead to fully thaw in the refrigerator overnight before BBQ day.
• Trim It – Trim off excess fat and silverskin which can cause flare-ups on the grill.
• Slice Thinly – Slice meat across the grain into very thin 1/8-1/4 inch thick pieces. This prevents overcooking and dry meat.
• Cut Uniformly – Cut slices into uniform pieces so they cook evenly. Keep tenderloin tips and ends separate, as they cook faster.
• Portion It – Cut meat into portion sizes that will fit on each person’s plate for easy serving later.

Marinating the Meat

Letting meat soak up flavors in advance yields the most flavor:

• Mix It Up – Whisk together the homemade Korean BBQ marinade or sauce ingredients until fully blended.
• Coat the Meat – Place meat slices in a shallow dish and pour over enough marinade to coat all surfaces.
• Massage It In – Use fingers or tongs to gently massage sauce into the meat so it penetrates deeply and evenly.
• Marinate – Cover and let meat marinate in the refrigerator for 30-60 minutes (or up to 8 hours for short ribs). Turn meat occasionally while marinating.
• Use Extra Marinade – Reserve any extra marinade to use for basting meat on the grill or serving as