Red Meat Allergy Friendly Gluten Free Korean BBQ Sauce
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Learn more →Ingredients
8 servings
- ½ cup tamari
- 3 tbsp gochujang
- 3 tbsp brown sugar, packed
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup water
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 1 tsp sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- 1
In a small saucepan, whisk together the tamari, gochujang, brown sugar, rice vinegar, honey, garlic, ginger, and 1/4 cup water until the gochujang and sugar are fully dissolved.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar has completely dissolved and the sauce is fragrant, about 3–4 minutes. Watch closely once it begins to bubble, as the sugars can scorch quickly.
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