If you’re looking for a versatile sauce that combines sweet, salty flavors with a hint of spice, try this Korean BBQ sauce. Having a jar of this sauce ready in the fridge is great to add a sweet-and-savory seasoning to plain dishes like tofu, salmon, chicken, or beef. It can also be used as a glaze on stir-fried, roasted, or steamed veggies. If you’re hosting a Korean BBQ night, you can use it as both a marinade for meats and a dipping sauce.
This Korean BBQ sauce is similar to other Korean sauces we’ve made, but it’s more versatile to use as a marinade, glaze, and dipping sauce. What differentiates this recipe from our LA galbi marinade or bulgogi is that we strain the pear and onion puree after blending for a smoother consistency. We then sauté it in a pan to enhance the flavors and thicken it with a cornstarch slurry.
Ingredients in this Korean BBQ sauce
This Korean BBQ sauce recipe is broken into three parts: pear and onion puree, main sauce seasonings, and a cornstarch slurry thickener.
Pear and onion puree:
- Korean pear is what gives this sauce a slightly fruity, mellow flavor. If you don’t have access to Korean pears, you can also use Bosch pears or sweet apples, like Fuji or Gala.
- White onion gives a sharp, pungent flavor that balances out the sweetness. You can also use yellow onion for a less pungent flavor.
- Aromatics like fresh garlic and ginger add more layers of spice and earthiness.
- Water is the last ingredient, and it helps to puree the mixture to a smoother consistency.
Main sauce seasonings:
- Regular soy sauce is the primary source of salt. Since this sauce serves as both a marinade and a glaze, it has a good amount of salinity, so it’s best to taste-test before you begin simmering.
- Mirin adds acidity and a little more sweetness to the sauce. You can also substitute rice vinegar, but note that it won’t offer the same level of sweetness; instead, it provides a more tangy flavor.
- Gochujang gives a nice base of slightly savory spice without overpowering the sauce. It’s just enough for more umami flavor. However, if you love spiciness, you can add more gochujang or even gochugaru powder.
- Rice syrup adds a subtle nutty flavor and extra sweetness. You can also substitute with honey.
- Crushed black pepper adds an extra layer of earthy spice to the sauce.
- Roasted sesame oil is a Korean staple and adds a nutty flavor to the sauce. Add this oil at the very end of cooking to prevent bitterness from overheating.
Lastly, the cornstarch slurry is made at a 1:1 ratio of cornstarch to water, and its main purpose is to thicken the mixture. For this three-cup serving, we use two tablespoons of cornstarch to two tablespoons of water.
Tips for making Korean BBQ sauce
Here are some tips for making the sauce:
- Strain the blended pear and onion mixture. This will help create a smoother, less chunky glaze. The pear and onion juice should measure about 2 cups, and this is important because the rest of the recipe’s ingredients are made to correspond to that amount of juice. If you don’t get this amount, you’ll have to adjust the other ingredients. For example, if you have only 1 cup of pear and onion juice, you should halve the remaining ingredients. Tip: Use the recipe serving tool to help scale the ingredients based on how much juice you have.
- Taste-test the ingredients before heating and cooking. You can adjust extra seasoning at this point before thickening.
- Whisk consistently as you pour in the cornstarch slurry to prevent clumping and achieve a smoother consistency. Continue simmering for at least 1 minute to thicken the sauce.
- Don’t add the roasted sesame oil until after the dish is finished cooking and the stove is turned off. Roasted sesame oil has a low smoke point, so we want to avoid overheating it to prevent bitterness.
Ways to use this Korean BBQ sauce
You can use this Korean BBQ sauce in so many different ways. One favorite is marinating beef short ribs to make LA Galbi or thinly sliced brisket for sweet and savory bulgogi. For LA galbi, we recommend marinating for at least 3-4 hours in the fridge to get the best flavor. The sliced brisket only requires about 1-2 hours of marinating, as it’s boneless and thin.
The Korean BBQ sauce is also great as a glaze on top of broiled salmon filets or tofu (plain, deep fried, or air fried). We recommend warming the glaze in the microwave until warm before serving as a glaze.
Making ahead & storage
You can make a batch of this Korean BBQ sauce and keep it in the fridge for 1 to 2 weeks in an airtight container. Before using, always perform a smell check and inspect the sauce for any signs of mold on top. Always use a clean spoon to transfer out the sauce, and do not double-dip to prevent bacteria from growing.
Korean BBQ Sauce
Ingredients
Pear and onion puree (about 2 cups after straining)
- 1 c water
- 1 medium Korean pear seeds removed, chopped
- ½ medium white onion chopped
- 10 cloves garlic
- 1 inch ginger sliced with the peel on
Sauce
- 2 c pear and onion puree from above
- 9 tbsp regular soy sauce
- 6 tbsp mirin
- 1 tbsp gochujang more if you want spicier
- 2 tsp rice syrup or honey
- 1 tsp crushed black pepper
- 1 tbsp roasted sesame oil
Cornstarch slurry
- 2 tbsp cornstarch
- 2 tbsp water
Equipment Used
- measuring cups and spoons
- knife and cutting board
- Strainer
- saute pan
- spatula
Instructions
Pear and onion puree
- Add the puree ingredients into the blender: 1 c water, 1 medium Korean pear, ½ medium white onion, 10 cloves garlic, and 1 inch ginger.
- Blend until smooth.
- Strain the puree into a mixing bowl.
- Measure the pear and onion juice to make sure it’s at least 2 cups for the original recipe serving.
Sauce
- In a saute pan, add the 2 c pear and onion puree , 9 tbsp regular soy sauce, 6 tbsp mirin, 1 tbsp gochujang, 2 tsp rice syrup or honey, and 1 tsp crushed black pepper. Whisk until completely combined.
- Turn the heat on to medium-high and bring to a simmer.
- In a separate bowl, whisk the 2 tbsp cornstarch and 2 tbsp water until they are well combined.
- Begin whisking the saucepan and slowly add the cornstarch slurry, making sure to whisk the entire time to fully incorporate the slurry.
- Continue to whisk and simmer the sauce until it thickens to the consistency of honey, about 1-2 minutes.
- Turn off the heat and move the pan to a cool burner. Add the 1 tbsp roasted sesame oil and whisk until incorporated.
- Use the sauce as needed. If you are using it as a marinade, cool the sauce before adding it to the protein.
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