Korean Barbecue-Style Sauce

Name: Korean Barbecue-Style Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (720 ml)
Cuisine: Asian
Ingredients: 2 Tbsp (30 ml) Avocado Oil; about 6½ scallions (100 g) Scallion; 8 cloves rough-chopped + 3 minced Garlic; 1 cup pitted Medjool (160 g) Dates; 1 cup (240 ml) Coconut Aminos; 1/2 cup unseasoned (120 ml) Rice Vinegar; 3 Tbsp (45 ml) Honey; 2 Tbsp (30 ml) Fish Sauce; 2 Tbsp (14 g) Gochugaru; 2 Tbsp toasted (30 ml) Sesame Oil; 1 Tbsp (8 g) Mush Pwdr; 1 tsp kosher (6 g) Salt; 30 g Ginger; 1 cup (240 ml) Water; 1 medium minced (stir after blend) (40 g) Shallot

Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.

BBQ SAUCE · GRILLED MEATS & BOWLS

A bbq sauce for grilled meats & bowls.

Gourdet's bbq sauce for grilled meats & bowls.

On the jar

KOREAN

Method: blend
Yield: about 3 cups
Ingredients: 15

Blender sauce. Cook from the recipe

Ratio

Avocado Oil 30 mlCoconut Aminos 240 mlRice Vinegar 120 mlHoney 45 mlFish Sauce 30 mlSesame Oil 30 ml

Ingredients

Avocado Oil2 Tbsp (30 ml)
Scallionabout 6½ scallions (100 g)
Garlic8 cloves rough-chopped + 3 minced
Dates1 cup pitted Medjool (160 g)
Coconut Aminos1 cup (240 ml)
Rice Vinegar1/2 cup unseasoned (120 ml)
Honey3 Tbsp (45 ml)
Fish Sauce2 Tbsp (30 ml)
Gochugaru2 Tbsp (14 g)
Sesame Oil2 Tbsp toasted (30 ml)
Mush Pwdr1 Tbsp (8 g)
Salt1 tsp kosher (6 g)
Ginger30 g
Water1 cup (240 ml)
Shallot1 medium minced (stir after blend) (40 g)

Where it sits

One of 40 bbq sauces in the catalog, with 15 ingredients against a median of 8.

The acid here is rice vinegar. In this category chefs also reach for cider vinegar (20 recipes), lemon juice (8), and lime juice (4).

The fat here is avocado oil and sesame oil. In this category chefs also reach for vegetable oil (5 recipes) and butter (4).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Korean Barbecue-Style Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 4 national awards

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Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Adapted from a recipe published by Gregory Gourdet in Gregory Gourdet Everyone's Table.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gregory Gourdet Everyone's Table (published as “Korean Barbecue-Style Sauce”). Full citation lives in Provenance.

Companion jar