Spicy Korean Steak Sauce 1.000
May 20, 2009

This intense sauce plays on the flavors of bulgogi (Korean barbecue). Serve chilled or at room temperature.

Make Ahead: The sauce can be refrigerated for up to 5 days.

Servings: 1 cup
  • 2 tablespoons canola oil
  • 2 medium cloves garlic, minced (about 2 1/2 teaspoons)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Thai chili sauce, such as Sriracha
  • 1/2 cup plus 1 tablespoon water
  • 2 teaspoons cornstarch
  • 3 scallions (both white and light-green parts), trimmed and cut crosswise into thin slices (1/4 cup)
  • 2 teaspoons sesame seeds, toasted (see NOTE)


Combine the oil and garlic in a medium saucepan over medium heat; cook for 1 to 2 minutes, until the garlic sizzles steadily and becomes fragrant.

Add the soy sauce, brown sugar, ketchup, vinegar, toasted sesame oil, chili sauce and 1/2 cup water. Increase the heat to medium-high to bring just to a boil.

Meanwhile, combine the cornstarch with the remaining 1 tablespoon water in a small bowl; stir it into the bubbling sauce. Return to a boil so the sauce thickens, then add the scallions and sesame seeds. Cover and refrigerate for up to 5 days.

NOTE: Toast the sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking them frequently, just until fragrant and lightly browned.

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Recipe Source

From food writer Tony Rosenfeld.

Tested by Bonnie S. Benwick.

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