Three Easy Korean BBQ Dipping Sauce Recipes - Hungry Huy (2024)

FAQs

What 3 sauces are served at Korean BBQ? ›

At a typical Korean restaurant, sauce #1 (Ssamjang) is served in a small bowl for sharing, while sauces #2 (Sesame oil, salt, and pepper sauce) and #3 (Wasabi and soy sauce) are provided individually to each person. These sauces are usually refilled for free as needed.

The three jangs that dominate Korean cuisine are doenjang, ganjang and gochujang. These three foundational jangs are similar to the French “mother sauces” since they are used to create all the other sauces and marinades used in Korean cooking.

Thin down your Korean barbecue sauce with a little rice wine vinegar, you can also add a squeeze of fresh lemon or lime and use as a dressing for chopped veggie salads and cold Asian noodle salads. Stir fry vegetables and your choice of protein in Korean barbecue sauce and serve over rice or noodles.

Korean BBQ is also known for its distinctly sweet taste, calling for ingredients like soy sauce, sugar, garlic, sesame and oil. For the ultra-adventurous, some recipes use pear and honey for an even more sophisticated flavor profile.

There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.

Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything! As far as flavor goes, there's nothing like gochujang sauce.

In Korean cooking, there are three mother sauces you must be familiar with: ganjang (soy sauce), gochujang (fermented chili paste) and doenjang (soy paste).

There are many kinds of jang, but you'll find three in every Korean kitchen: ganjang (soy sauce), doenjang (soybean paste), and gochujang (chile paste).

The main difference between Korean BBQ sauce and a more traditional American BBQ sauce is going to be the base. That's because this sauce uses soy sauce as a base rather than your American tomato-style base. Because of this, it's going to be a thinner sauce with a bold savory flavor and a punch of heat.

How to Store Korean BBQ Sauce. Transfer the Korean barbecue sauce to an airtight container. Store in the refrigerator for up to one week or freeze for up to one month.

Do you refrigerate BBQ sauce after opening? ›

How you store BBQ sauce is a super important piece to keeping it food-safe and fresh. This might seem like a no-brainer, but for anyone who needs to hear it: Opened BBQ sauce should be stored in the refrigerator. Unopened BBQ sauce should be stored in the pantry or cupboard out of direct sunlight.

As opposed to American-style BBQ sauce, which is tomato-based, the primary ingredients in Korean-style BBQ sauce are soy sauce, ginger, garlic, and rice vinegar. Right off the bat, though, you'll notice flavor similarities between the two sauces - there's tang and acidity, umami, saltiness, and a hint of sweetness.

Marinated barbecue meats

Pears are also traditionally used in the marinade to help tenderize the meat, but kiwi and pineapple have also been used more recently. It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan cooking has become common as well.

Sliced meat, most commonly beef, but also pork and chicken. Sauce like ssamjang (soybean paste and chili paste) and gochujang (a spicy chili paste) Lettuce or perilla leaves. Garnishes like sliced garlic, scallions, and toasted sesame seeds.

Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

Rice, Vegetables, and Soup

While there are already several components for Korean BBQ, some other things that are common and easier to prepare are rice and vegetables like lettuce, perilla leaves, thinly sliced garlic, and sliced pepper. Small servings of soup are also served with Korean BBQ.

South Carolina is home to four barbecue sauces: mustard, vinegar and pepper, light tomato and heavy tomato. The sauces are sometimes mopped on during the cooking process or can be served on the side, a subject of much debate among barbecue pit masters.