Chimac Korean BBQ Sauce 390g

Korean BBQ Sauce

Chimac Korean BBQ Sauce 390g takes the familiar sweet, smoky appeal of American-style barbecue sauce and gives it a Korean-inspired twist. Made in Dublin, Chimac combines fermented soybeans, brown sugar, vinegar and spices to create a rich, savoury BBQ sauce with sweetness, tang and plenty of umami depth.

Thick enough for glazing and dipping but versatile enough to use as a marinade, it works brilliantly with grilled chicken, sticky pork, burgers, tofu and roasted vegetables. Brush it over meat towards the end of cooking for a glossy coating, slather it into sandwiches or simply pour some into a bowl for dunking chips, fried chicken or even pizza crusts.

At i4C, we love the fact that this still scratches that familiar BBQ sauce itch while bringing something completely different to the table. Try it in a pulled pork bun with crunchy slaw and pickles, or keep a bottle ready for those occasions when the leftover pizza crust deserves better.

Key Features:

• 390g bottle.
• Korean-inspired sauce made in Dublin.
• Made with fermented soybeans for savoury umami character.
• Brown sugar provides a rich underlying sweetness.
• Sweet and tangy flavour with a distinctive fermented depth.
• Suitable for vegans.

Recipe Inspiration:

• Marinate chicken thighs in Chimac Korean BBQ Sauce, grill until lightly charred and serve with steamed rice, spring onions and sesame seeds.
• Make Korean BBQ pulled pork buns with slow-cooked pork, crunchy slaw, pickled cucumber and an extra spoonful of sauce before serving.
• Brush the sauce over aubergine halves before roasting, then finish with sesame seeds, coriander and sliced chilli for a sticky meat-free main.
• Build a Korean-inspired BBQ pizza with mozzarella, shredded chicken, spring onions and a drizzle of Chimac Korean BBQ Sauce before serving.

What makes Korean BBQ sauce different from American BBQ sauce?

American barbecue sauces often build their flavour around tomato, sugar, vinegar and smoke, while Korean-style sauces frequently introduce fermented ingredients such as soy alongside distinctive Asian seasonings. Chimac combines elements of both styles, giving it a familiar BBQ character with extra savoury depth.

Why are fermented soybeans used in Korean-inspired sauces?

Fermentation develops complex savoury flavours and naturally occurring glutamates, which contribute to the sensation known as umami. This can make a sauce taste fuller and more rounded without relying solely on sweetness or heat.

When should Korean BBQ sauce be added to grilled meat?

Because sauces containing sugar can catch over intense heat, they are often best brushed onto meat during the later stages of grilling or barbecuing. This gives the sauce time to become sticky and caramelised without burning before the meat is cooked.

Ingredients:

Brown Sugar [Sugar, Cane Molasses], Cider Vinegar, SOYBEAN paste (27.3%) [SOYBEAN Paste (Water, SOYBEAN, WHEAT Flour, Salt, WHEAT, Koji), Distilled Alcohol (BARLEY, WHEAT), Defatted SOYBEAN Powder, Flavour Enhancer (E 621), MUSTARD, Powder, Salt], SOY Sauce [Water, SOYBEAN, WHEAT, Salt], Garlic, Water, Rapeseed Oil, Spices, Xanthan Gum (E415). Contains: SOYBEAN, WHEAT, BARLEY, MUSTARD. Produced in a site that handles: FISH

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.