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Featuring spicy Korean BBQ sauce

Korean BBQ Sauce

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Chiles and strawberries come together for this sweet, savory Korean BBQ Sauce. Baste this on chicken, pork, seafood, or anything that needs a big kick of sweet heat.

  • Total Time: 30
  • Yield: About 2 cups 1x


  • 1 clove grated garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon honey
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1/3 cup strawberry preserves
  • 1/2 cup gochujang
  • 1/4 cup brown sugar
  • 3 tablespoons rice wine vinegar
  • 1/4 cup water


  1. Combine ingredients in a medium saucepan and bring to a boil. Whisk to make sure the sugars dissolve and don’t settle on the bottom.
  2. Reduce to a low simmer for about 20-25 minutes until thickened. Continue to periodically whisk. The sauce should coat the back of a spoon and will continue to thicken as it cools.
  3. Store the sauce in an airtight jar once cooled. This sauce will stay freshest for about 10-14 days.


  • There is no substitute for the gochujang, so make sure you have that on hand before you make this sauce.
  • You can also use strawberry jam if you prefer. I’ve tested with with a few other flavors as well, so feel free to mix it up!
  • Author: Brad Prose
  • Prep Time: 5
  • Cook Time: 25
  • Category: Sauces & Salsas
  • Method: Stovetop
  • Cuisine: BBQ Sauce
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