Gochujang Fusion Japanese BBQ Sauce

Prep Time 5

Cook Time 10

Total Time 15

Course Condiment, Dip

Cuisine Japanese, Korean

Servings 1 cup (enough for 4-6 servings as a glaze or dipping sauce)

Small saucepan for simmering and blending the flavors. A small pot or skillet will also do.
Whisk or Spoon to keep things smooth.
Grater or microplane for ginger and garlic. Alternatively, finely mince both.
Measuring Spoons accuracy matters here—this sauce is about balance.

3 tablespoons gochujang Korean red chili paste
2 tablespoons soy sauce
1 tablespoon mirin or rice vinegar for a tangier touch
2 tablespoons honey or brown sugar for a deeper sweetness
1 tablespoon sesame oil
1 tablespoon grated ginger
2 cloves garlic minced
1 tablespoon sake optional, for authentic depth
1 teaspoon toasted sesame seeds
1 tablespoon oyster sauce or hoisin sauce adds extra umami, a nod to chinese bbq sauce
1 teaspoon cornstarch mixed with 1 tablespoon water optional, for a thicker finish

In your saucepan over medium heat, add sesame oil, garlic, and ginger. Let them sizzle for about 30 seconds until fragrant.

Stir in gochujang, soy sauce, mirin, honey, oyster sauce, and sake (if using). Whisk it all together until smooth.

Let the sauce gently bubble for 5–7 minutes, stirring occasionally so it doesn’t stick. The flavors will start to meld and deepen.

Stir in the cornstarch slurry and let it simmer for another minute or two until it reaches your desired consistency.

Sprinkle in the sesame seeds and remove from heat. Let it cool slightly—it’ll thicken more as it cools.