Korean BBQ Sauce

You can find chili paste in the Asian foods aisle of your grocery store. If you don’t have tamari, substitute with low-sodium soy sauce.

bbq sauce

Korean BBQ Sauce

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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 15 minutes


  • 3/4 cup dark brown sugar
  • 3/4 cup low-sodium tamari
  • 1/4 cup water
  • 1-1/2 tablespoons of chili paste
  • 1 tablespoon rice wine vinegar
  • 1-1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon coarse ground black pepper
  • 1 heaping teaspoon grated fresh ginger
  • 5 cloves fresh garlic , finely grated
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • In a medium saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.
  • Meanwhile, in a small bowl, combine the cornstarch and water until smooth.
  • Once the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.
  • Let cook before transferring to a jar or container to store it. You can store it for up to three weeks.
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