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

FAQs

What dipping sauce is used for Korean barbecue? ›

Ssamjang is an essential component of Korean barbecue. It's a simple, no-cook, stir-together dipping sauce that combines the savory funk of doenjang (fermented Korean soybean paste) with the sweet heat of gochujang.

Each have a unique flavor and texture that gives it the TOP 4 name. Gen also provides a variety of dipping sauces. They have the brown sauce (brisket sauce), sesame seed oil with a hint of salt, and green tea salt, and the “krazy sauce” which includes garlic, jalapeno, salad sauce, brisket sauce and hot sauce.

Marinade: Marinate meat or seafood with the sauce for at least 30 minutes. One jar (16.9oz) of the sauce is good for marinating 5 lbs. of meat. Chicken & Salmon Glaze: Brush on sauce, to taste, while continuously flipping.

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 definitive examples include ganjang (soy sauce), doenjang (soybean paste), and gochujang (chili paste). Traditional Korean sauces all start with meju, which is made by pounding cooked soybeans and shaping them into blocks that are then fermented.

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.

What are the 4 Main Types of BBQ Sauce? 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.

Korean BBQ: KFC describes this new flavor as “a sweet and savory umami sauce,” with soy sauce, garlic, sugar, and sesame. Sticky Chicky Sweet 'n Sour Sauce: This new sauce is described as “a balanced combination of sweet and tangy flavors, including pineapple, garlic, vinegar, and chili.”

An iconic Korean condiment made by quality fermentation, a world-famous Korean heritage. Perfect as a dipping, marinade or sauce, Gochujang Korean Chili Sauce adds a unique and intricate flavour combination of savouriness, spiciness and a hint of natural sweetness to any dish.

Ssamjang (쌈장) and the sesame oil dipping sauces are both tied for my favorite, since they pair really well with any meat. The soy based dipping sauce is a recent addition to the sauce medley just to add a little bit more salt and flavor to the KBBQ experience at home!

What is the difference between Korean BBQ sauce and regular BBQ sauce? ›

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.

For the freshest tasting sauce, we recommend using the sauces within one month of opening.

Traditional Korean BBQ sauce typically contains soy sauce, which is commonly made from fermented soybeans and wheat. Many Korean BBQ Sauce recipes also contain gochujang which is sometimes thickened with wheat flour or wheat starch.

Yakiniku-style Japanese BBQ is a popular style of grilling that originated in Japan in the early 20th century. It is derived from the Korean BBQ tradition of bulgogi, which was introduced to Japan by Korean immigrants in the 1920s. The term "yakiniku" literally means "grilled meat" in Japanese.

Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

But if you have leftovers, dip the whole or sliced rolls in salted whisked eggs and pan-fry them in a nonstick skillet with a teaspoon of vegetable oil. This is the best way of heating up day-old kimbap—other methods will prove inadequate and you'll end up with a mushy mess in your hands.

Common Korean garnishes to have available at your party include: fresh green Korean chilies, sliced garlic cloves, scallions, toasted sesame seeds, lime, beet juice, soy sauce, sriracha, and more.