Vegan Gluten Free Korean BBQ Sauce

Total time20 min

Prep time10 min

Cook time10 min

4.9

(3)

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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