Korean BBQ Sauce
A saucy explosion of sweet, sticky, and savory, jammed-packed with flavor that will twirl your tastebuds! Korean BBQ Sauce!
Ingredients
- 1 cup tamari I use low sodium, can also use soy sauce. See Notes.
- ¼ cup date syrup See Notes.
- 4 cloves garlic
- 1 inch ginger chop finely
- 1 tablespoon Gochugaru chili See Notes.
- 2 tablespoon rice vinegar I use unseasoned
- 1 tablespoon miso Can be any kind. See Notes.
- 1 tablespoon corn starch
- ¼ cup water
Instructions
- Peel the ginger if desired. Chop into small pieces.
- Peel the garlic and chop.
- Place all ingredients but the water and cornstarch into a blender and blend until smooth.
- Mix the cornstarch with the water until well mixed.
- Pour the blender contents into a small saucepan. Bring to a boil.
- Once the contents of the saucepan are boiling, add the water with the cornstarch. Cook until thick, about 5 minutes.
- Let cool.
- Enjoy!
Notes
I typically use low sodium tamari. I like the flavor better than soy sauce and it isn't as salty. Tamari is also gluten free for those who avoid gluten. But the tamari can be replaced with soy sauce.
If the gochugaru flakes are not to your liking, consider using paprika.
The date syrup gives the sauce a deeper flavor, but other sweeteners can be used, such as coconut sugar or agave. Brown sugar would be an excellent choice.
I typically use red miso for this sauce as I like the richer, more complex flavor it has. If you would like the sauce to be gluten free, use chickpea miso.
If you would like a stronger, more complex taste than miso, use doenjang, a fermented soybean product from Korea. Both are giving the sauce umami, so you really want to use one or the other. Sempio has a vegan doenjang. You can find it online or possibly at a local Asian Market, I bought mine at my local H Mart.
Tried this recipe?Let us know how it was!