This easy to prepare Korean Barbecue Sauce Recipe is beautifully sweet and a great alternative suggestion to a traditional BBQ sauce recipe. The ingredient list points towards a Japanese Yakitori sauce with the abundance of soy, rice wine and sugar but then there's sesame oil that brings a unique nutty piquance to the finished sauce.
Typically it is used in Korea on beef and both as a sauce and a marinade. The traditional way is to take long thin slices of beef and marinate them in the sauce (use a bowl, cover and refrigerate overnight) and then the next day just slap them on the grill and cook to your taste.
Following on from my Yakitori barbecue chicken recipe I’ve tried this sauce on chicken and found that it works here too. I've done it in a very similar way, just diced chicken thigh on a skewer and brush the sauce on in the last 10 minutes of cooking.
Note that there is also raw minced garlic in the recipe and this will pack a punch if you're not a garlic fiend.
It's as simple as mixing up all the ingredients in a bowl and stirring until the sugar has dissolved. To speed up the rate at which the sugar dissolves you can warm the sauce up a little but if you do and you're planning to use it as a marinade, make sure that it has cooled down properly before adding the meat.