Sweet Korean Bbq Sauce Recipe

Name: moonbowls (Healthy Korean Bowls- San Mateo)s SWEET Korean BBQ SAUCE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1 cup soy sauce (or tamari for gluten-free); 1 cup brown sugar (light or dark); 1 cup water; 2 tbs rice vinegar; 3 tbs honey or maple syrup (for vegan); 4 clove garlic, minced; 2 tsp fresh ginger, grated; 1 tsp gochujang (Korean red pepper paste) — optional for heat; 1 tsp sesame oil; 1 tbs toasted sesame seeds; 1 tsp cornstarch; 1 tbs cold water (for slurry); 1 tbs fresh lime juice (or lemon); 1 tsp black pepper

Inspired by moonbowls (Healthy Korean Bowls- San Mateo)

Time20m

Serves8

Sweet, savory and tangy bbq sauce (GF, V)

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Ingredients

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Sauce Base

1 cup soy sauce (or tamari for gluten-free)

1 cup brown sugar (light or dark)

1 cup water

2 tbs Rice vinegar

3 tbs honey or maple syrup (for vegan)

Aromatics & Flavorings

4 clove Garlic, minced

2 tsp Fresh ginger, grated

1 tsp gochujang (Korean red pepper paste) — optional for heat

1 tsp Toasted sesame oil

1 tbs toasted sesame seeds

Thickening & Balance

1 tsp Cornstarch

1 tbs cold water (for slurry)

1 tbs fresh lime juice (or lemon)

1 tsp black pepper

Method

Sauce Base

Combine soy sauce (or tamari), brown sugar, and 1 cup water in a small saucepan. Stir to dissolve the sugar.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally so sugar fully dissolves (about 3–5 minutes).

Aromatics & Flavorings

Add minced garlic and grated ginger to the simmering base. Stir to incorporate and continue to simmer gently for 2 minutes to bloom the aromatics.

Whisk in rice vinegar and honey (or maple syrup). If you want a spicy kick, whisk in the gochujang now so it dissolves evenly.

Stir in sesame oil and toasted sesame seeds. Simmer for another 1–2 minutes to meld flavors.

Thickening & Balance

Make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth.

Slowly whisk the slurry into the simmering sauce. Continue cooking and simmer for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. If it becomes too thick, thin with a splash of water.

Remove the pan from heat and stir in fresh lime juice and black pepper. Taste and adjust: add more honey/maple for sweetness, more vinegar or lime for tang, or more gochujang for heat.

Let the sauce cool to warm or room temperature. Transfer to a jar. Sauce will thicken further as it cools. Store refrigerated up to 2 weeks.