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Korean BBQ Sauce

by Neil Rankin from Low and Slow

This punchy Korean-style sauce is perfect for dressing barbecued meats including pulled pork, beef short ribs or chicken wings.


My staple sauce. I use this more than anything else – in my pulled or ‘broken’ pork, on my beef short ribs and also as a marinade for beef tartare.

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100ml sriracha (hot chilli sauce)
100ml soy sauce
100ml toasted sesame oil
4 garlic cloves, peeled

Essential kit

You will need: a blender.


Blitz together all the ingredients in a blender. That’s all folks.

If you want more of a sweet glaze, warm the sauce and add soft brown sugar to taste. If you want to use it as a chicken wing sauce, mix in 150g unsalted butter, cube by cube, and serve warm.

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