Spicy Korean-style BBQ Sauce

Since learning about this delicious sauce, it’s become a staple in the kitchen. I recently used it in a sandwich I made for a sandwich-making competition, and it was so popular I won on the day – and about half the party asked me for the recipe, which is why I thought I’d share it.

Delicious with fried chicken, dolloped into a sandwich or simply used as a dip, this sauce takes less than 10 minutes to make, and will easily keep in the fridge for up to a week. For best results, serve it slightly warmed.

Spicy Korean-style BBQ Sauce

Ready in 10 minutes. Makes approx. 1 cup.


  • 3 tablespoons gochujang *
  • 3 tablespoons tomato sauce
  • 3 tablespoons raw brown sugar
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon sesame oil
  • 1 large knob fresh ginger, finely grated (about 3 heaped tablespoons)
  • 2 large garlic cloves


Place all ingredients in a small saucepan and heat to a simmer. Do not boil. Allow sauce to simmer gently for 4 or 5 minutes, stirring regularly.

Serve warm as a sauce, a dip or a sandwich topping.


* Gochujang is a sweet and spicy Korean chilli paste that’s available at almost all Asian shops or the international section of your supermarket.