Recipe courtesy of Vincent Camillo

Korean BBQ Sauce

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 2 1/2 cups
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1 cup ketchup

1 cup rice wine vinegar

1/2 cup soy sauce

3 tablespoons sugar

2 tablespoons sesame seeds

1 tablespoon gochujang (Korean hot pepper paste)

1/2 teaspoon freshly ground black pepper

3 scallions, whites and greens, chopped

3 scallions, whites and greens, chopped 

2 cloves garlic, chopped

One 2-inch piece ginger, peeled and grated

1 tablespoon sesame oil


  1. Combine the ketchup, vinegar, soy sauce, sugar, sesame seeds, gochujang, black pepper, scallions, garlic and ginger in a saucepan over medium heat. Whisk until well incorporated. When the sauce comes to a simmer, turn the heat to medium-low and keep at a very low simmer until thickened, about 20 minutes.
  2. Remove the sauce from the heat and stir in the sesame oil. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

Cook’s Note

This fragrant and spicy sauce is best on flanken-cut beef ribs or pork ribs applied toward the end of their cooking. If you cannot find gochujang, you can use an equal amount of miso paste mixed with chili paste. The results won't be exactly the same, but it will still be tasty.