Vegan Korean BBQ Sauce


Vegan Korean BBQ Sauce

  • Author: Stacy Chillwell
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes


Korean BBQ is all the trend, with restaurants popping up all over the globe. The most consistently delicious aspect of Korean BBQ is their BBQ sauce. This vegan sauce is delicious on chicken, vegetables, steak, tofu, seitan, pork; pretty much anything! Keep this Vegan Korean BBQ sauce on-hand during the summer when you’re ready to grill. This vegan BBQ sauce lends a comforting and familiar flavor, with the addition of mirin and ginger to give it an Asian flare.



  • 3/4 cup low sodium soy sauce
  • 1/4 cup water
  • 1 cup light brown sugar
  • 1/4 cup mirin
  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp sriracha sauce
  • 2 tsp grated ginger
  • 1 1/2 tbsp grated garlic
  • 1 scallion, finely chopped
  • 3 tbsp cornstarch
  • 3 tbsp water


  1. In a medium saucepan, combine the soy sauce, 1/4 cup of water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 6 minutes.
  2. In a small bowl, combine the cornstarch and water and mix into a slurry. The slurry should be smooth and thick, like a loose paste.
  3. Add the cornstarch slurry to the boiling sauce and continue to cook, whisking frequently, until the sauce is thickened. It will be ready when the sauce coats the back of a spoon and holds, about 6 more minutes.
  4. Allow the sauce to cool completely before pouring into a clean jar with a lid. Refrigerate up to three weeks.


Be sure to store this sauce in an airtight container to keep it fresh in the refrigerator. I like to use Mason jars for this, but you can use any airtight container you have.

  • Category: sauce
  • Cuisine: Asian, Korean
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