Korean Barbecue Sauce Recipe

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 piquancy 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.


Soy sauce contains both soya and gluten, use tamari as a gluten free alternative to soy sauce. There are sesame seeds in this recipe too.

Yield:- 1 cup or 240ml

Preparation Time:- 10 mins
Cooking Time:- 10 mins

Total Time:- 20 mins


  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 100ml or 1/2 cup soy sauce
  • 100ml or 1/2 cup sake
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 4 sliced spring onions or scallions
  • 1 tablespoons toasted sesame seeds


There's not really much cooking to my Korean barbecue sauce recipe because it is as simple as mixing up all the ingredients in a bowl and stirring until the sugar has dissolved. Throw the spring onions in at the last.

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.

Also from a food hygiene point of view, if you're using this as a marinade, by all means brush it onto the the meat during the cooking but then put it to one side so there's no chance of cross contaminating your cooked meat with the marinade that has had raw meat in it.

If you do want to use it as a finishing sauce then divide the sauce into two bowls before you start, use one bowl for marinade and the other bowl as the finishing sauce.

That’s it – Enjoy!

Related Pages:-

More Barbecue Sauce Recipes
Easy To Make Barbecue Dips
Diabetic Barbecue Sauce Recipe
Low Carb Barbecue Sauce Recipes
Essential Tip for Peeling Garlic

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