Add soy sauce, minced garlic, rice wine vinegar, Sriracha, ginger, sesame oil and black pepper to a large sauce pan over medium-high heat; Bring to a boil.
Meanwhile, stir together cornstarch and water to form a slurry. Pour slurry into boiling mixture.
Reduce heat to medium-low and simmer for 5 minutes or until sauce thickens, whisking periodically.
Notes
This Recipe Can be Doubled: This recipe is great for a BBQ, it can easily be doubled, just increase ingredients proportionally.
Extra Spicy: For a bold flavor, make this Korean bbq sauce extra spicy, add crushed red pepper flakes and extra sriracha.
Lettuce Wrap: Make Korean BBQ chicken lettuce wraps by adding chicken, sliced carrots, cucumbers, mushrooms, and green onion.
Other Korean BBQ Sauces for Dipping: Other popular dipping sauces served at Korean BBQ include ssamjang (Korean chili paste), doenjang, samgyeopsal, and gochujang (Korean soybean paste).