Making this quick and simple homemade Korean BBQ sauce recipe with a sweet and spicy taste is incredibly easy. It truly is the ideal complement to any backyard barbecue in the summer and tastes great with beef, ribs, pork, and chicken.
| Cook Time: 10 mins | Total Time: 10 mins | Servings: 4 |
We frequently make our own sauces and condiments in an effort to cut costs, so when those low-cost recipes also happen to taste better than the original, that’s a win-win situation.
The satisfaction of creating basic kitchen staples such as marinara, hummus, and BBQ sauce at home is immense.
Homemade BBQ Sauce Recipe Ingredients
With just a few items that you usually have in your pantry or refrigerator, this BBQ sauce comes together quickly and is sure to become a favorite of all of you. In order to prepare this DIY Korean BBQ sauce recipe, you’ll need:
- Ketchup
- Apple cider vinegar
- Brown Sugar
- Use two or three tablespoons of your preferred honey
- Worcestershire sauce
- Seasonings
- Lemon Juice
- Hot Sauce
How to Make Korean BBQ Sauce
Here’s a quick rundown of how to prepare this delectable dish:
Step One
Mix the ingredients together. Mix all the ingredients together in a small saucepan.
Step Two
Heat the sauce until it boils. Big bubbles will begin to form after a few minutes of cooking on medium heat.
Step Three
Lower the temperature to a simmer. Reduce the heat to a simmer as soon as the sauce begins to boil. Sporadic and irregular bubbles should be visible.
Step Four
For fifteen minutes, simmer the sauce. This permits the flavors to deepen and the sauce to get thicker.
Can You Freeze Barbecue Sauce?
Indeed. Barbecue sauce freezes well; in fact, if you won’t be using it within two weeks, freeze it. Put the homemade barbecue sauce in a freezer bag and mark it with the date if you want to freeze it.
Seal the bag, remove all the air, and place it flat in the freezer. For up to three months, freeze. Let it come to room temperature overnight.
What are the Four Types of Barbecue?
It’s possible that you’ve heard of barbecues from Carolina, Kansas City, Texas, and Memphis. These are the most common styles, though there are others as well. What distinguishes them, though?
1. Slow-roasted pork that has been pulled, shredded, chopped, and occasionally coated with a spice blend before smoking is known as Carolina barbecue.
The taste and sauces have a stronger vinegar base. Occasionally, a side dish of the same vinegar-based, sweet-tasting sauce is served for dipping.
2. For its meat, Memphis Barbecue uses both wet and dry rubs and sauces. In any case, the meat is slow-cooked for an extended period of time on low heat. It is frequently put on sandwiches along with a tart tomato sauce.
3. Although it uses molasses to sweeten it, Kansas City barbecue is also made with a tomato base. Not just pork is used in Kansas City’s barbecue, but also other types of meat. Before being smoked, the meat is dry-rubbed, and a thick, sweet sauce is served alongside.
4. Instead of using a sauce, Texas barbecue is prepared by slow-cooking it in pits with a dry rub. Additionally, this type of barbecue is typically served without a lot of sauce.
How to Store Korean BBQ Sauce
This simple homemade barbecue sauce recipe can be stored in the refrigerator for up to two weeks because both the vinegar and the sugar in it act as natural preservatives. Points to remember:
- It needs to be kept in an airtight container for storage.
- Store it in the fridge.
- You should toss the sauce if it appears to have separated.
- Anything showing mold should be thrown away.
Avoid brushing cooked meat and then re-dipping the brush in the container to prevent bacteria from entering the sauce when using this homemade barbecue sauce. Instead, transfer a portion from the jar into a bowl and use it for brushing.
