Korean BBQ Sauce

Way too much soy sauce. Really really salty. To the point of being inedible. Not sweet like Korean bbq should be

The recipe was easy ,quick and tasty ! I substituted a scampi marinade for the lack of toasted sesame oil.

Super yummy smelling. It was missing something and I thought hoisin sauce but read the reviews and crushed up one star anise to add to it. We used low sodium soy sauce, didn’t have chili sauce but did add some hot sauce. Smells delicious. Serving with ginger carrots from the garden, Korean meatballs (chicken.ca) and rice. If this is as good as it smells..it will be a keeper.

Great sauce. For those saying “too salty”, not all soy sauce are created equal, I suspect many of you are using Kikkoman type of soy, which, is way too salty. As for the 3/4 cup of brown sugar, you have to packed the brown sugar down, as a restaurant chef, 1 cup of soy to 3/4 cup of brown sugar is the standard for that salty/sweet flavor, if you are using soy sauce that’s too salty, add all the ingredients, give it a good stir, and adjust accordingly. For a good authentic Korean BBQ, add 2 tablespoons of Gochujang chili paste and puree and asian pear (or substitute with apple sauce),

This was one of the best dipping sauces I’ve ever made. I used it for bulgogi dumplings but tomorrow I’ll use it on baby back pork ribs.

Wayyyyyyyyyy tooo salty. Gross. We had to throw the ribs away.

Absolutely awesome recipe. I’ve used on smoked ribs, Chicken wings and pork chops. Make sure to make extra for dipping and later use. You’ll want this stuff on hand!

Definitely way way too salty. This is not a reliable recipe.. especially since it’s the first thing that pops up when you google “asian bbq sauce recipe” Luckily I had extra ingredients to fix the issue. If you are reading this after discovering it was inedible, then here’s some possible fixes: Add: 2+ cups of brown sugar (yes.. the recipe was THAT salty that you needed this much sugar to counter the saltiness) 2 Tablespoons sesame oil 1/4 ketchup By adding these ingredients, you should be able to salvage this sauce. Hope this helps.

Wowzers this is good. It’s going to taste great on a beef brisket tomorrow night. I substituted 1/4 cup soy sauce for water. I added the zest and juice of an orange. I also added a broken star anise. Since I detest sesame oil, I added a small spoon of almond butter. I used Tabasco sweet and spicy sauce. I would definitely make it using these adjustments again.

I agree with the many other comments saying it is so salty as to be inedible. Imagine drinking a shot of soy sauce and that was my experience tasting the first spoonful! But if you dilute it by at least half with water and add the juice of 1 lime to balance the salt, it can be rescued and then tastes pretty good. I’d also recommend halving the pepper, and using fresh ginger instead.

Far too salty – borderline inedible.

I made the recipe X 3. I was feeding many people and wasn’t opposed to leftovers! Served with white rice, and a nice Asian salad. The reviews of my guests were all positive even the quests with spice intolerance! Over all a great recipe! Tips: Don’t leave anything out as everything is needed, including the sprite. I used lemon lime bubbly water. The ground ginger, and everything in the recipe tasted amazing. I was a bit hesitant, adding 6 teaspoons instead of the two as recommended (x3)seemed like a lot going in the pot. I wouldn’t have served it any other way. So flavorful and will be saving recipe to make again and again.

WAY too much soy sauce which overpowered the taste. I think reduce this to 3 Tablespoons and use orange juice or apple juice as the main liquid.

This is very close to Hawaiin Huli Huli Sauce. The difference is you use Pinnaple juice in the recipe. Huli Huli and probably this sauce too works best as a marinade then a sauce to finish off the dish. To make a variation that is easier and taste great try: 1 cup ketchup, 1/2 cup brwn sugar, 1/2 cup pinnaple juice, 1 cup pin chunks, 1 tbspn soy sauce and 1 tspn of Sesame Oil 2 drop liquid smoke optional Combine all in mixer then heat in small pan for blend together. Youll love the sweet sour and asian hint to it. Its a killer on bbq chichen

I used all the ingredients and didn’t substitute or add; however, my measurements were far from precise (lots more ginger and garlic, and quite a bit more sriracha than called for). And it still turned out great! Smoked chicken wings on pellet grill for about an hour, then sauced and smoked another 30 minutes or so. Amazingly good. We will absolutely use this sauce on all kinds of things. It is a new “go to” in this kitchen!

I chose this recipe because it had ingredients that I had on hand. I followed the recipe and thought it was wonderful. Husband loved it too.

Great base, left out the cornstarch and water, reduced soy sauce to 3/4 cup. I also added Sriracha and 1 cup of sweet baby rays.

Delicious marinade/sauce, just skip the corn starch & water for use as a marinade. I usually double or triple the sriracha for a little more kick. Great on chicken, pork, beef or shrimp!

It might be a little salty for my taste but besides that it was very good!!

Not a sauce I would use as a stand alone bbq but definitely a great start to the base layers of flavors needed to pull off Korean bbq! I added about a 1/3 cup lime ponzu and added 2/3 of the unreduced liquid + two cups of broth to a pre-browned chuck in my insta pot. While the meat was cooking I added the juice of a lime and about 1/3 cup of honey and simmered to the remaining sauce (simmered down to about syrup consistency). After the meat was fork tender I removed the meat from the simmering liquid and shredded it in a separate bowl, then tossed with the remaining reduced sauce… it turned out fire and made excellent filler for my first try at bahn mi!

I loved it a lot! The flavors complement each other very well. The thing I did different was just how I cooked it. I threw the ingredients of the sauce in a slow cooker with pork ribs and let it do it’s magic that way. Sadly I don’t have a photo for I did this months ago. Definitely will do it again.