This bold, glossy sauce builds deep flavor from tamari and gochujang, balanced with brown sugar and a bright hit of rice vinegar. Fresh garlic and ginger simmer right into the base, while a cornstarch slurry gives it that classic sticky, spoon-coating texture Korean BBQ sauce is known for. A finishing swirl of sesame oil rounds out the aroma before it's spooned over your favorite dish, then topped with sesame seeds and sliced green onion for crunch and color. It comes together in one saucepan in about ten minutes, so it's an easy homemade staple to keep on hand for glazing, dipping, or tossing into stir-fries. This one fits neatly into a vegan kitchen and is a great sauce to have in regular rotation.
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Learn more →8 servings
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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.
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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