Easy Korean BBQ sauce is naturally savory and sweet with mouthwatering flavor, perfect for marinating, basting, dipping, smothering, and delighting in! This homemade Korean BBQ sauce elevates your grilled meats to a whole new level, not to mention that the fruit used in the recipe is a natural tenderizer that will make your BBQ meat deliciously tender! Using simple to access pantry staples, here’s an easy yet flavorful, quick recipe for making your own Korean BBQ sauce at home! Updated on March 3, 2025
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I’ve had a lot of Korean BBQ sauce in my life…especially since I have a Korean bestie and Korean bbq is just life. The flavor is distinct and I’ve always been told that part of the tenderizing and mild sweetness is because of fruit!
It’s quite genius and makes tons of sense. Once you have a taste of the combinations of flavor with apple and pear…wow, it’s harmonious. It’s beautiful. It’s healthier than plain sugar.
I love to make this at home and keep a jar of it next to my Banchans Japanese BBQ Sauce Copycat Recipe. It elevates the simplest of dishes with bold and savory, peppery, sweet flavor.
What is Korean BBQ Sauce
Korean BBQ sauce is a classic, savory, and naturally sweetened condiment used to marinate meats or as a dipping sauce in Korean cuisine. Dishes like bulgogi, Korean BBQ, or as a side dip to grilled meats, or even Korean rice balls are all complemented with this bold, addicting, lip-smacking sauce.
Its unique flavor comes from a blend of ingredients like soy sauce, rice wine, and the use of pear and Fuji apple to give the distinct taste of easy Korean BBQ Sauce.
The use of fruit as a meat tenderizer, sweetener, and flavor enhancer in the Korean sauce is not only authentic, but is symbolic of the love and ingenuity in Korean recipes using real, wholesome ingredients.
Why Korean BBQ Sauce is Good:
- Tenderizing Properties: This has to be one of the best methods for tender meat! Soy sauce and fruit enzymes from the pear and apple help tenderize meat, ensuring a juicy texture. This is truly the “secret”in the sauce! The fruit enzymes break down the proteins in the meat, ensuring flavor and the right texture for tasty BBQ.
- Flavor Balance: Combines salty, sweet, and peppery notes for a dynamic taste. The fruit in Korean BBQ Sauce truly give it a special and distinct K-BBQ flavor.
- Versatility: Works with various proteins like beef, pork, chicken, and even to be coated on fish, vegetables, or tofu.
- Caramelization: Sugars in the sauce create a beautiful glaze and smoky depth when grilled.
- Cultural Appeal: Brings the authentic taste of Korean BBQ to home cooking.
Quick and Easy Korean BBQ sauce is a delicious gateway to exploring Korean flavors! I always make extra of this natural recipe!
Ingredients
- 1 Fuji Apple – or similar sweet red apple variety; adds lots of natural sweetness and signature KBBQ flavor
- 1 Pear – Asian pear, or sweet variety of pear; ripe; essential to adding the sweetness and also part of the signature Korean BBQ essence and flavor; tenderizing
- 1/2 cup and 2 tbsp – LOW SODIUM soy sauce
- 1 1/2 tbsp Rice Cooking Wine – Shaoxing wine
- 5 tbsp water
- 1 1/2 tbsp brown sugar – gives a nice caramel, warm element to the sweetness
- 1/2 cup yellow onion – essential aromatic and flavor
- 3 cloves garlic – smashed or minced to release max garlic oils
- 1 green onion – white and green part
- Black Pepper – a pinch; to taste
- Cornstarch Slurry – OPTIONAL; combine 1 tbsp cornstarch with water until dissolved. Add during simmering for a more thick sauce.
Equipment
- Food Processor – fine chopping and blending of ingredients
- High Power Blender – creates a more ultra-smooth consistency
- Cutting Board
- Knife
- Sauce Pot
- Mixing Spoon
- Glass jar – for storing
- Strainer – optional to make a smooth sauce
Instructions
- Peel the pear and apple and remove the cores. Chop the fruit, yellow onion, green onion, and garlic into small pieces.
- Add the chopped ingredients to the food processor. Add in the water and the soy sauce. Blend until smooth. The mixture will be grainy, but smooth it as much as you can.
- Heat a sauce pot over low-medium heat and add the mixture. Pour in the rice wine and brown sugar. Low simmer for ten minutes. Stir occasionally to prevent burning. Add the pepper. Continue to mix and simmer. Add in the cornstarch slurry during simmering to thicken the sauce more if you prefer.
- Remove the sauce from the heat and let it cool down completely.
- Add the cooled down sauce to a high power blender and blend until the sauce is smooth.
- Store: Transfer your sauce into a clean jar or airtight container. It can be stored in the refrigerator for up to two weeks, allowing the flavors to meld beautifully.
Notes
- Use fresh and ripe fruit. Be sure to completely peel and core the fruit.
- Simmer, but do not boil the mixture.
- Use low sodium soy sauce, or else the recipe will be very salty.
- Taste and adjust to preferences.
- For an extra smooth sauce, you can strain the sauce at the end through a wire mesh strainer.
Add-Ins and Variations
Korean BBQ sauce is highly versatile, and you can customize it with various add-ins to create unique flavor profiles or suit specific dishes. Here are some common and creative variations:
- Fruit Purees: Instead of whole fruit, you can make it smoother and easier with pear or apple puree (traditional in Korean marinades). Like mentioned, this is great for tenderizing.
- More Authentic Korean flavors: Doenjang, a fermented soybean paste is a tasty, umami addition if you can access it.
- Pineapple juice for a tropical twist and extra tang. This is also another tenderizer. Do not add too much!
- Spices: Add gochugaru (Korean chili flakes) for mild heat. Add ginger for a kick.
Ingredient Variations for Specific Dishes
- Smokier Taste: Add smoked paprika.
- Creaminess: Blend with mayonnaise for a BBQ dipping sauce.
- Nutty Flavor: Add peanut butter or almond butter for fusion dishes.
- Fusions: Sriracha adds spice or hoisin sauce for depth.
Fresh Additions Before Serving
- Chopped green onions for freshness.
- Toasted sesame seeds for extra nuttiness.
- Sesame Oil
- Spicy chilis, chili oil, or chili sauce.
Serving Suggestions
There are many uses for Korean BBQ Sauce. These are popular and delicious ways to use your sauce:
- marinating meat; no need to over blend the sauce if marinating
- basting meat while it’s on the grill; grilled skewers
- as a dipping sauce or side sauce with banchan and other family style dinners
- topping on rice or bulgogi, or salmon bowls
Enjoy the Korean BBQ sauce flavor and add excitement at home to various dishes.
Did you make this recipe? Please comment, share, pin, or add stars to the recipe below. Thank you!
Classic, Easy Korean BBQ Sauce
Equipment
- food processor fine chopping and blending of ingredients
- high power blender creates a more ultra-smooth consistency
- knife
- sauce pot
- mixing spoon
- Glass Jar for storing
Ingredients
- 1 Fuji Apple or similar sweet red apple variety; ripe; large size
- 1 Pear Asian pear or sweet variety of pear; ripe; large size
- 147 ml LOW SODIUM soy sauce this is about a ½ cup plus 2 tbsps
- 1 ½ tbsp Rice Cooking Wine Shaoxing wine
- 5 tbsp water
- 1 ½ tbsp brown sugar
- ½ cup yellow onion
- 3 cloves garlic
- 1 green onion white and green part; chopped
- Black Pepper a pinch; to taste
- Cornstarch Slurry OPTIONAL; combine 1 tbsp cornstarch with water until dissolved. Add during simmering for a more thick sauce.
Instructions
- Peel the pear and apple and remove the cores. Chop the fruit, yellow onion, green onion, and garlic into small pieces.1 Fuji Apple, 1 Pear, ½ cup yellow onion, 3 cloves garlic, 1 green onion
- Add the chopped ingredients to the food processor. Add in the water and the soy sauce. Blend until smooth. The mixture will be grainy, but smooth it as much as you can.5 tbsp water, 147 ml LOW SODIUM soy sauce
- Heat a sauce pot over low-medium heat and add the mixture. Pour in the rice wine and brown sugar. Low simmer for ten minutes. Stir occasionally to prevent burning. Add the pepper. Continue to mix and simmer. Add in the cornstarch slurry during simmering to thicken the sauce more if you prefer.1 ½ tbsp Rice Cooking Wine, 1 ½ tbsp brown sugar, Black Pepper, Cornstarch Slurry
- Remove the sauce from the heat and let it cool down completely.
- Add the cooled down sauce to a high power blender and blend until the sauce is smooth.
- Store: Transfer your sauce into a clean jar or airtight container. It can be stored in the refrigerator for up to two weeks, allowing the flavors to meld beautifully.
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