I present to you my versions of the Gyu Kaku sauces: sweet soy and hot and spicy. I cannot imagine eating gyu kaku without them. I am thickening them with a little bit of cornstarch because I think they have a slightly syrupy texture.
Can't get enough of barbeque? Try my Pork Skewers next!
๐ฑ About This Recipe
Not long ago, one of my closest friends passed away. One of our favorite hangout spots was Gyu Kaku. We'd always get a pitcher of beer and the meat lover's combo. So many fun times and I miss him a lot. In honor of him, I want to share this Gyu Kaku sauce recipe so you can make it at home.
The two sauces I will be sharing are the sweet soy tare and the hot and spicy.
Sweet Soy Tare
The sweet soy tare is based on a basic Yakiniku sauce recipe that I found from Just One Cookbook. While browsing the Gyu Kaku Ubereats page, I found out they add pear and ginger to their sauce. Here are the ingredients you'll need:
The sweet soy tare is there sweetest sauce. You'll need soy sauce, sugar, Asian pear, garlic, and ginger. The key to this recipe is to use equal amounts of soy sauce and sugar.
Try not to use more than the specified amount of garlic and ginger. I know it can be tempting but it will quickly overpower the sauce.
Hot And Spicy
The hot and spicy sauce is based on the ingredient list on their bottled sauce. You can get all the ingredients at pretty much any grocery store except the gochujang, you might have to stop at an Asian market for that. Here is what you'll need:
The spiciness comes from gochujang. You'll also need soy sauce, honey, rice vinegar, garlic, and ginger. For both of the sauces, I like to add a little bit of cornstarch to thicken them. It helps coat the meat better so you get more sauce with each bite.
๐ Recipe
Gyu Kaku Sauce Recipe (Sweet Soy + Spicy)
Ingredients
Sweet Soy Tare
Hot And Spicy
- 2 tablespoons soy sauce
- 4 tablespoons honey
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ยผ-1 teaspoon gochujang (Korean chili paste)
- ยฝ clove garlic (grated)
- ยผ teaspoon ginger (grated)
- ยฝ teaspoon cornstarch
Instructions
Sweet Soy Tare
- Combine all the ingredients in a small saucepan. Heat it over medium heat until it boils. Turn off the heat and let it sit for 10 minutes. Pour the sauce through a fine-meshed strainer to remove the pear pulp. The sauce is now ready to use and you can keep it in the fridge for up to one week.
Hot And Spicy
- Combine all the ingredients in a small saucepan. Heat it over medium heat until it boils. Turn off the heat and let it sit for 10 minutes. The sauce is now ready. Transfer to a jar, refrigerate, and use within one week.
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