Korean BBQ Sauce (Brown Stir-Fry Sauce) - Elavegan (2024)

Make a delicious Korean BBQ sauce in just minutes. This brown stir-fry sauce is salty, sweet, sticky, tangy, and slightly spicy thanks to gochujang paste – perfect for glazing, marinating, drizzling, and dipping!

What is Korean BBQ Sauce?

Unlike American BBQ sauces (like my Keto BBQ sauce) -which are tomato-based, with a sweet and smoky flavor profile- Korean BBQ sauce is soy-sauce based. It combines popular Asian ingredients like garlic, ginger, rice vinegar, and Korean chili paste (gochujang). The resulting sauce has a more complex flavor profile- tangy, sweet, savory, umami, and a little (or lot) spicy.

Even better, this Asian BBQ sauce is easy to make at home, comes together in minutes in one pan, is meal-prep friendly (perfect for last-minute delicious dinners), is packed with umami-rich boldness, and is super versatile. You can use it like regular BBQ sauce – marinating, dipping, drizzling, basting, as a finishing sauce, etc.

Unlike commercial versions, this Korean BBQ sauce recipe is also made entirely of wholesome, pantry-friendly ingredients with no artificial colors, flavors, preservatives, etc. It’s also naturally vegan and can be adapted to gluten-free, soy-free, refined sugar-free, and even paleo.

Want to try more homemade Asian-inspired sauces? Check out my homemade Chinese garlic sauce, hoisin sauce, or Hibachi-style Yum Yum sauce.

The Ingredients

• Gochujang: Gochujang is a fermented Korean red chili paste that’s somewhat spicy, tangy, and slightly sweet. You can find it in most major grocery stores, health food stores, and Asian stores. Note they come in different heat levels. If you can’t find it, Sriracha sauce could work, though the flavor and heat differ.
• Maple syrup: A little sweetness helps balance the heat and tanginess in the Korean sauce. Brown sugar (or unrefined coconut sugar) also works. Use a sugar-free maple/brown sugar alternative if preferred, but don’t omit it.
• Rice vinegar: Use red or white rice wine vinegar for brightness and tang -I use the latter. Mirin (a type of rice wine) will also work.
• Soy sauce: I used GF low-sodium soy sauce, though regular will work fine, too. Use coconut aminos or tamari for a gluten-free option.
• Red pepper flakes: Use Korean red pepper flakes (gochugaru) or regular red pepper flakes (hotter) to enhance the spice in this Asian BBQ sauce recipe.
• Aromatics: A combination of fresh garlic and ginger makes a flavorful, aromatic Korean barbecue sauce. Dried versions will work in a pinch.
• Sesame oil: Use toasted sesame oil to add toasty, nutty depth to the brown sauce.
• Vegetable broth: Use a rich vegetable broth to help make up the base of this Korean BBQ recipe. Use reduced sodium if preferred. Water will work too.
• Cornstarch: To thicken the Asian BBQ sauce recipe.

Recipe Variations and Add-Ins

• Black pepper: To add extra heat complexity. Add to taste.
• Onion: Finely minced and sautéed with the garlic.
• Green onion: Finely minced for a touch of color and freshness.
• Puréed Asian pear: Adds natural sweetness and thickness, for bulgogi sauce.

For thefull ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Korean BBQ Sauce

• First, peel and mince the garlic and ginger.
• Then, heat the sesame oil in a small-medium saucepan until it shimmers. Add the garlic and ginger, and sauté for about a minute.

• Next, stir in the vegetable broth, cornstarch, and red pepper flakes, and whisk until the starch dissolves.

• Add the remaining ingredients (soy sauce, maple syrup, gochujang paste, and rice vinegar) and stir well.

• Bring the Korean BBQ sauce to a boil, then reduce the heat to medium-low and allow it to simmer and thicken for 1-3 minutes.
• Finally, remove the saucepan from the stove and use this delicious Asian BBQ sauce immediately or transfer it to a clean jar for later. Enjoy!

How to Use Korean BBQ Sauce

Unsurprisingly, Korean BBQ sauce is popular with Korean BBQ dishes. However, that doesn’t mean there aren’t plenty of ways to enjoy it in a plant-based diet, too:

• Vegan Korean fried chicken/ chicken wings
• Cauliflower wings (as a glaze or dipping sauce)
• Seitan ‘steak’
• As a marinade for tofu, tempeh, etc.
• To make a spicy Korean stir-fry, noodle bowl, or rice bowl (like bibimbap)
• To baste roasted and grilled vegetables
• Spread into sandwiches, burgers, and wraps
• A dipping sauce for spring rolls, dumplings, French fries, etc.
• As the base for a Korean-style pizza
• In taco meat or drizzled over tacos
• As a dip for Korean pancakes (Pajeon)
• Turn into a salad dressing for Asian-inspired salads

Storage Instructions

Pour the Korean barbecue sauce into a clean jar and allow it to cool before securing the lid and transferring it to the refrigerator for 7-10 days.

It should also be freezer friendly (in a freezer-safe container or small Ziplock bags) for up to 2 months. Allow it to thaw in the refrigerator overnight or on the counter before using/reheating it.

FAQs

Is Korean BBQ sauce gluten-free?

If you need the BBQ gochujang sauce to be gluten-free, use tamari/coconut aminos instead of soy sauce and double-check the gochujang ingredients, as some brands contain wheat.

What is Gochujang?

Gochujang is a Korean fermented chili pepper paste made with Korean red chili peppers (called gochugaru), glutinous rice flour, salt, and ingredients like barley malt powder and fermented soybean paste/powder. It makes a thick, bold paste with a spicy, sweet, tangy flavor.

Is gochujang paste spicy?

Although it has a vibrant red color, gochujang isn’t overly spicy. Instead, it’s a complex combination of spicy, tangy, salty, and a little sweet. Note, you can also buy gochujang paste at different heat levels.

Recipe Notes and Tips

• Use fresh, high-quality ingredients: Like fresh ginger and garlic, a high-quality soy sauce and gochujang paste, etc.
• To adjust the heat: Add more or less Gochujang paste and red pepper flakes.
• For a smoother brown sauce: Blend it (e.g. with an immersion blender) until smooth.
• Tweak the taste: Taste and adjust any ingredient to your liking.
• To avoid it being overly salty: The soy sauce, vegetable stock, and gochujang paste will all add salty elements to the brown stir-fry sauce, so it’s best to use reduced-sodium versions of the soy sauce and/or broth (or just water).
• Allow it to rest: It tastes even better on day two.

More Easy Vegan Sauce Recipes

• Vegan Hollandaise Sauce
• Vegan Tzatziki Sauce
• Tahini Dressing
• The Best Peanut Sauce
• Easy Vegan Cheese Sauce
• Healthy Hidden Veggie Pasta Sauce
• Creamy Mushroom Sauce
• Sage Cream Sauce
• Green Spinach Pasta Sauce
• Vegan Alfredo Sauce

If you try this easy Korean BBQ sauce recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan and #elavegan—I love seeing them.

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