Easy Homemade Korean BBQ Sauce for Dipping, Marinades and Rice Bowls

This homemade Korean BBQ sauce is sweet, spicy, garlicky, and easy to mix together in just a few minutes!

You can use it as a dipping sauce with home-cooked Korean BBQ chicken, pork and beef, or spoon it over rice bowls. It can also be used as a marinade for grilled meats or veggies.

Why You’ll Love This Korean BBQ Sauce Recipe

This BBQ sauce is quick, flavorful, and much better than a plain store-bought dipping sauce.

Here’s why it works so well:

• Fast and easy: Just mix everything together and give it a quick simmer.
• Big Korean BBQ flavor: Sweet, spicy, garlicky, salty, and nutty.
• Great as a dip: Perfect with beef, pork, chicken, mushrooms, and lettuce wraps.
• Good for rice bowls: Drizzle it over Korean BBQ chicken, beef, pork, or steak bowls.
• Easy to adjust: Make it sweeter, spicier, tangier, or thinner.
• Perfect for Korean BBQ at home: One sauce can bring the whole meal together.

This is the kind of sauce I like to keep on the table so everyone can dip, drizzle, and build their own perfect Korean BBQ bite!

Ingredient Notes

You only need a few simple ingredients to make this homemade Korean BBQ sauce, but the balance is important.

I used both gochujang and doenjang because I didn’t want the sauce to be only spicy. Korean BBQ already has plenty of heat from the marinades and side dishes, so the doenjang adds a deeper fermented bean flavor that makes the sauce more savory.

Here are a few notes about each ingredient:

• Gochujang: Adds mild heat, sweetness, color, and Korean chili flavor.
• Doenjang: Adds salty, savory, fermented soybean flavor and gives the sauce more depth.
• Soy sauce: Adds extra saltiness and umami.
• Toasted sesame oil: Gives the sauce a rich, nutty aroma.
• Honey (or brown sugar): Balances the saltiness and spice.
• Rice vinegar or lime juice: Adds brightness and a little tang.
• Garlic: Fresh minced garlic gives the sauce a bold kick.
• Sesame seeds: Add texture and a simple Korean BBQ-style finish.
• Spring onions (optional): Add freshness, color, and a light onion flavor.

The result is still spicy and flavorful, but the doenjang makes it taste rounder and more savory. If you can’t find doenjang, a small amount of miso can work as a substitute, but doenjang gives the most Korean-style flavor.

How to Make Korean BBQ Sauce

Okay, let’s make the sauce now!

You’ll only need a small saucepan and the ingredients below.

Ingredients:

• 1 tbsp gochujang
• 1 tbsp doenjang
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lime juice
• 2 garlic cloves, minced
• 1 tsp sesame seeds
• 1 tbsp chopped spring onions, optional
• 1–2 tbsp water, to thin, if needed
• 1/2 tsp cornstarch, to thicken, if needed

Instructions:

1. Add all ingredients (except water and cornstarch) into a small saucepan. Stir well until the gochujang and doenjang are fully mixed into the other ingredients.
2. Add 1 tablespoon of water and stir again.
3. Heat on low until the sauce starts simmering. Mix frequently.
4. If the sauce looks too thick, add more water. If it looks too thin, mix in half a teaspoon of cornstarch and simmer for a few minutes more until it thickens.
5. Let the sauce rest and cool down for at least 15–30 minutes for better flavor. Also, note that the sauce thickens a bit more while cooling down.

How to Use Homemade Korean BBQ Sauce

This sauce is great because you can use it in several different ways. It works as a Korean BBQ dipping sauce, a rice bowl drizzle, a light glaze, or even a quick marinade base.

See my guide for cooking a complete Korean BBQ meal: How to Cook Korean BBQ at Home

Serve it with:

• Korean BBQ chicken
• Korean BBQ beef
• Korean BBQ pork belly
• Korean BBQ rice bowls
• Bacon-wrapped enoki mushrooms
• Lettuce wraps
• Fresh kimchi
• Cucumber kimchi
• Bean sprout salad
• Grilled mushrooms or vegetables

For a simple Korean BBQ dinner, serve this sauce with one grilled meat, rice, lettuce, kimchi, and one or two side dishes. That’s already enough to make the meal feel complete!

Korean BBQ Dipping Sauce vs Marinade

This recipe works best as a Korean BBQ dipping sauce, but you can also use it as part of a marinade. The main difference is how thick and strong you want the sauce to be.

As a dipping sauce, keep it a little thicker and serve it on the side. This is perfect for grilled beef, pork, chicken, rice bowls, and lettuce wraps.

As a marinade, thin it out with a little more soy sauce, water, vinegar, or fruit juice. You can also add extra garlic, ginger, and sugar depending on the meat.

How to Make It Spicy, Sweet, or Creamy

This sauce can be easily adjusted depending on how you want to use it. I like the basic version for dipping, but you can make small changes for rice bowls, steak bowls, chicken, or pork.

Try these simple adjustments:

• Spicier sauce: Add more gochujang or a pinch of Korean chili flakes.
• Sweeter sauce: Add extra honey or brown sugar.
• Tangier sauce: Add a little more rice vinegar or calamansi juice.
• Thinner drizzle sauce: Add 1–2 more tablespoons of water.
• Creamy Korean BBQ sauce: Mix in a spoonful of mayonnaise or Greek yogurt for a creamy rice bowl sauce.
• Extra garlicky sauce: Add another clove of fresh garlic.

The creamy version is especially good for Korean BBQ steak bowls, chicken bowls, and pork rice bowls because it coats the rice and meat really nicely.

Can I Make This Ahead?

Yes, this homemade Korean BBQ sauce is perfect for making ahead. In fact, it tastes even better after it rests for a little while because the garlic, gochujang, sesame oil, vinegar, and honey have time to blend together.

You can make it a few hours ahead or even the day before your Korean BBQ meal. Just store it in a sealed container in the fridge and stir it before serving.

If the sauce thickens in the fridge, add a small splash of water and mix until it becomes smooth again.

How to Store Homemade Korean BBQ Sauce

Store homemade Korean BBQ sauce in a clean jar or airtight container in the refrigerator. Since it has fresh garlic and spring onions, it’s best to keep it chilled and use it within a few days.

Storage tips:

• Keep it refrigerated.
• Use a clean spoon every time.
• Stir before serving.
• Add a little water if it gets too thick.
• Best used within 4–5 days.

If the sauce smells off, looks moldy, or changes texture in a strange way, throw it out and make a fresh batch.

I hope you like my home Korean BBQ Sauce recipe. Enjoy!

-Joonas

See also:

• How to Cook Korean BBQ at Home