Description
This homemade Japanese BBQ sauce, enriched with Korean gochujang, offers a smoky, sweet, and savory flavor boost for grilled meats, rice bowls, or stir-fries. It takes only minutes to prepare and creates a rich, glossy glaze that elevates simple weeknight meals.
Ingredients
Scale
- 1/2 cup (120ml) naturally brewed soy sauce
- 1/2 cup (120ml) water
- 1/4 cup (60ml) maple syrup (or brown sugar)
- 2 tablespoons (30g) fresh ginger, grated
- 1 tablespoon (15g) fresh garlic, minced
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) toasted sesame oil
- 1/4 cup (60g) gochujang (Korean chili paste)
- 1 teaspoon (5g) smoked paprika
- 1 tablespoon (15g) cornstarch
- 2 tablespoons (30ml) cold water (for slurry)
- 1 teaspoon toasted sesame seeds, for garnish
- 1–2 green onions, sliced, for garnish
Instructions
- Combine Sauce Ingredients: In a medium saucepan, add the soy sauce, 1/2 cup water, maple syrup, grated ginger, minced garlic, rice vinegar, sesame oil, gochujang, and smoked paprika. Whisk until the gochujang is fully dispersed.
- Simmer to Infuse Flavors: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce heat to low and continue simmering for 5 minutes, stirring occasionally.
- Prepare Cornstarch Slurry: While the sauce simmers, in a small separate bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and lump-free.
- Thicken to Glaze Consistency: Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to simmer and whisk for an additional 2-3 minutes until the sauce visibly thickens to a glossy glaze that coats the back of a spoon.
- Cool and Serve: Remove the saucepan from the heat and allow the sauce to cool slightly. The glaze will thicken further as it cools. Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
To adjust the heat level, reduce the gochujang to 1 tablespoon for less spice or increase to 1/3 cup for extra heat. Store this sauce in an airtight container in the refrigerator for up to 1 week; whisk in a splash of water when reheating if it has thickened too much when cold. To make this recipe gluten-free, substitute tamari or coconut aminos for the soy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 105 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Japanese BBQ, Gochujang, Glaze, Sauce, Stovetop, Stir-fry, Dip, Weeknight Meal