• 3 cups reduced-sodium soy sauce (essential for balanced flavor; do not use regular soy sauce due to high sodium content)
• 3 cups light brown sugar, packed (contributes deep, rich sweetness and aids in caramelization)
• 1 1/4 cups water
• 1 cup soju or sake (adds authentic depth and a subtle alcoholic warmth; feel free to omit if preferred)
• 1/2 cup store-bought or homemade gochujang (Korean chile paste) (for a distinctive spicy, savory, and fermented kick)
• 1/2 cup mild honey (provides natural sweetness, thickness, and a beautiful glaze)
• 1/3 cup rice wine vinegar (delivers essential tanginess and acidity to balance the rich flavors)
• 1/4 cup plus 2 tablespoons minced garlic (for a robust and aromatic foundation)
• 1/4 cup grated fresh ginger root (imparts a distinctive, warm, and piquant spice)
• 4 scallions, ends trimmed, thinly sliced (adds fresh, mild onion notes and a vibrant green color)
• 1 ripe pear, any variety, peeled, cored, and grated on the finest side of a box grater (about 200 grams; contributes natural sweetness and helps tenderize meats due to its enzymes)
• 1 teaspoon black pepper
• 1 teaspoon Korean chili pepper powder or crushed red pepper flakes (adjust this quantity according to your desired level of heat)
• 3 teaspoons Clear Jel, ThermFlo, or other canning starch (please refer to the “Mastering Canning Starch” section above for comprehensive details on its use and suitable alternatives)

1. In a generously sized, non-reactive pot, combine all the core sauce ingredients: the reduced-sodium soy sauce, light brown sugar, 1 cup (240 ml) of water, soju or sake, gochujang, honey, rice wine vinegar, minced garlic, grated fresh ginger root, thinly sliced scallions, grated pear, black pepper, and your chosen chili powder or crushed red pepper flakes. Stir all these components thoroughly with a whisk or spoon to ensure they are well-integrated and the sugar begins to dissolve. Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling vigorously, reduce the heat slightly to maintain a gentle boil and continue cooking for 5 minutes, stirring frequently to prevent any ingredients from sticking to the bottom or scorching.
2. In a separate, small measuring cup or a dedicated mixing bowl, prepare the canning starch slurry. Combine the 3 teaspoons of Clear Jel, ThermFlo, or your chosen canning starch with the remaining 1/4 cup (60 ml) of water. Use a fork or a small whisk to mix this combination vigorously until the starch is completely and evenly dispersed, ensuring there are absolutely no lumps. A smooth slurry is crucial for a lump-free, thickened sauce.
3. Return your focus to the simmering sauce in the large pot. Stir the sauce vigorously and continuously as you slowly pour in the prepared starch-water mixture in a steady, thin stream. This consistent stirring is essential to prevent the starch from clumping and to ensure it is thoroughly and evenly incorporated into the hot sauce. Once the slurry is added, bring the sauce back to a full boil and continue to boil for approximately 1 minute, or until the sauce visibly thickens to your desired rich, glossy consistency.
4. For the canning process, carefully ladle the piping hot Korean BBQ sauce into pre-sterilized pint or 24-ounce (475-ml) canning jars. It is imperative to leave a precise 1/2 inch (13 mm) of headspace at the top of each jar; this space is critical for proper vacuum sealing during processing. Moisten a clean paper towel with a small amount of vinegar and meticulously wipe the rims of the jars clean to remove any residual sauce, as even a tiny speck can prevent a secure seal. Place the appropriate lids onto the jars and secure them according to the manufacturer’s specific instructions, whether that involves turning a ring to fingertip tightness or firmly fixing clamps in place.
5. Using canning tongs, gently and carefully transfer the filled jars into a canner or a very large pot already filled with boiling water. Ensure that the water level generously covers the tops of the jars by at least 2 inches (5 cm). Securely place the canner lid in position, allow the water to return to a rolling boil, and then process the jars for a full 15 minutes. After the processing time, carefully remove the hot jars from the canner and place them onto a towel-lined counter or a sturdy wire cooling rack. Allow them to cool completely and undisturbed, ideally overnight. It is crucial to resist the urge to press on the tops of the lids during this cooling phase, as this can inadvertently create a false seal. You will typically hear distinct popping sounds from the jar lids shortly after removal, which is a reassuring sign that a secure vacuum seal has successfully formed. Once the jars are thoroughly cooled, remove the screw bands or clamps. To definitively verify the seal, lift each jar by holding only the lid; if the lid remains firmly attached, you have successfully canned your delicious Korean BBQ sauce. If, however, a seal is loose or appears broken, you have the option to reprocess the jar in the water bath within 24 hours (using a brand new lid for safety), or immediately refrigerate the contents and plan to consume them within 3 weeks.
6. Once cool and confirmed to be sealed, wipe the jars clean and affix clear labels indicating the contents and the date of canning. Store your homemade Korean BBQ sauce in a cool, dark pantry or cupboard away from direct sunlight for optimal preservation, where it will remain fresh and flavorful for up to 1 year. After a jar has been opened, the sauce must be stored in the refrigerator and will maintain its exquisite taste and quality for up to 3 weeks. To use, generously brush the sauce onto beef, poultry, or pork while grilling, using it as a vibrant and flavorful glaze. It is important to exercise caution, as the sauce’s high sugar content can cause it to caramelize and potentially scorch easily if grilling temperatures are too high; continuous monitoring and lower heat are advisable. Alternatively, this incredibly versatile sauce can be served as a delectable dipping condiment for an array of foods, including grilled meats, fresh vegetables, spring rolls, or even as an inventive spread for sandwiches.

Adapted From

Not Your Mama’s Canning Book

Buy On Amazon

Nutritional Information per Serving