Simple Hodges BBQ Sauce Recipe For Everyday Meals
The Hodges BBQ Sauce Recipe is a sweet, tangy, and slightly spicy homemade barbecue sauce made with soy sauce, brown sugar, garlic, rice wine vinegar, and gochujang. This easy, beginner-friendly sauce works perfectly as a glaze, marinade, or dipping sauce for chicken, beef, or grilled vegetables. It delivers that bold barbecue flavor you love in just minutes—simple, flavorful, and perfect for any BBQ meal.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup ketchup
- ½ cup rice wine vinegar (or apple cider vinegar if unavailable)
- ½ cup dark brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil (optional, adds a slight nutty note)
- 1 Tbsp grated fresh ginger
- 4 cloves garlic, minced
- 1 tsp ground black pepper
- 1 tsp chili powder (adjust to heat preference)
- 1 Tbsp cornstarch
- 2 Tbsp water (to make a slurry)
Instructions
- 1
Mince the garlic, grate the ginger, measure out the brown sugar, and sift the cornstarch (to avoid lumps). In a small bowl, mix the cornstarch with 2 Tbsp of water to form a smooth slurry.
- 2
In a medium saucepan, over medium heat, combine ketchup, rice wine vinegar, soy sauce, brown sugar, sesame oil, gochujang, ginger, garlic, black pepper, and chili powder. Stir gently until well combined.
- 3
Increase heat slightly so the mixture comes to a gentle boil. You’ll see bubbles around the edges. As it begins to bubble, reduce heat to low.
- 4
Slowly whisk in the cornstarch slurry, stirring continuously so no lumps form. Let it simmer on low heat, stirring occasionally, for 15–20 minutes. This helps the flavors meld and the sauce to thicken.
- 5
Taste the sauce (careful, it’s hot!). If it’s too sharp, add a little more brown sugar. If it’s too thick, stir in a tablespoon or two of water or vinegar. If you like it spicier, add more chili powder or a pinch of crushed red pepper.
- 6
Remove from heat and let it cool to room temperature. Transfer into a clean bowl or jar and refrigerate. It keeps up to 1 week (sometimes longer, but fresh is best).