Korean BBQ is not a sauce it is a cooking technique. Most American versions of K-BBQ “sauce” is just ketchup w soy sauce and brown sugar mixed in.
It’s likely trying to be a version of bulgogi marinade, but like if all the actual good flavors had their identities stolen by the Heinz ketchup company
pLus the flavors of bulgogi come from a marinade not a sauce. Meaning. The uncooked meats are marinated and then cooked NOT cooked and then sauces
The only sauces my 80 year old Korean grandmother allows on her cooking are gochujang and soy and if we put too much of that on her food she’ll go “What is something wrong with it?”
No grandma no I just wanted it a little spicier.
“Ohhh okay I didn’t season it?”
No grandma I’m sorry no grandma please don’t make me something else, no grandma why are you hand rolling one hundred egg rolls you have arthritis, why are you breaking out the wok?
Anyway.
If you want an actual Korean sauce go to the closet Asian market you can find, look for what looks like a bright red butter container, let it sit in your fridge for two weeks, smell it, if it makes you go oooo baby it’s good to go
