Korean BBQ Glaze

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Korean BBQ has been one of Spiceology's most-reached-for blends since day one — the tamari, sesame, gochugaru heat, orange peel, the umami depth. Now those same flavors have been transformed into a thick, sticky, lacquered glaze that caramelizes on contact

"Korean BBQ as a seasoning is incredible — but I kept thinking about what it would taste like if you took those same flavor pillars and built a glaze around them. Brown sugar caramelization, the funk of fermented chili, that sesame aroma hitting when something comes off a hot surface. It's the kind of sauce that makes people ask what you did differently. The answer is: this." — Chef Tony Reed, Senior Director of Culinary

KEY FLAVORS & INGREDIENTS

This glaze is built on the same flavor architecture as our beloved Korean BBQ blend. Deep savory-sweet notes from brown sugar caramelization meet gochujang-style fermented chili that brings complexity and a low, warming heat; tamari soy delivers umami; toasted sesame adds aroma; and garlic and ginger round it all out with just enough sharpness to keep things interesting. The texture is intentionally thick and sticky. It clings, it glazes, it coats.

HOW TO USE IT

Think of this as a finishing sauce, a glaze, and a flavor-forward dipping sauce all in one. The viscosity is your friend here. Some places to take it:

  • Wings & Tenders — Toss or brush on for a sticky, caramelized coating that's equal parts sweet, savory, and punchy.

  • Ramen & Noodle Bowls — Stir a spoonful into your broth or drizzle over the top as a finishing sauce.

  • Dumplings & Bao — Brush or dip. Either way, it elevates every bite.

  • Ribs & Grilled Proteins — Glaze in the last few minutes of cooking for a lacquered, caramelized finish.

  • Rice Bowls & Grain Bowls — A drizzle ties together any bowl situation involving savory proteins and roasted veg.

  • Pizza — Use as a base sauce or post-bake drizzle for a Korean-inspired flavor profile that plays well with cheese, scallions, and sesame.

WHAT IT'S GOOD ON

Anything you want to taste like it came from a kitchen that knows what it's doing.