Two years ago I wrote a sponsored post for Campbell’s when they launched their new line of dinner sauces. The flavor I featured was the Sweet Korean BBQ. We LOVED it and I have used that Campbell’s product many times since I wrote that sponsored post. I have also gotten other people hooked on it. It’s really easy and delicious!
Well, I had Korean BBQ tacos on the menu a few weeks ago but could not for the life of me find the Campbell’s sauce at the store. But by that point I was totally craving the tacos and needed to figure out how to make them happen, even without help from Campbell’s.
So, I created a homemade version of Campbell’s Sweet Korean BBQ dinner sauce. I’m pretty sure when they paid me to write about their delicious sauce they weren’t anticipating this move, but imitation is the sincerest form of flattery, right? AND I still love their version of the sauce and highly recommend it. That said, if you want to make the sweet Korean BBQ sauce from scratch, now you can!
This Korean BBQ meat is tasty served simply over rice with a veggie on the side, but our favorite way to enjoy it is in tacos. Whenever we have the Korean BBQ tacos, every single person in the family eats all of their dinner. It’s miraculous and wonderful.
Here’s the best part about the homemade version of the sweet Korean BBQ: it is seriously EASY to make. It takes like 1 minute longer than the store bought version, bringing you to about 2 minutes of prep time total. Also, I’m 90% sure you already have most, if not all, of the ingredients in your kitchen, making this a great go-to dinner recipe.
Enjoy!
- 1½ - 3 pounds beef roast (chuck roast/chuck shoulder/round roast/rump roast/bottom round all work well!)
- ½ cup soy sauce
- ¼ cup apple juice
- ¼ cup canola or vegetable oil
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced or pushed through a garlic press
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- When Served as an Entree, also cook jasmine rice
- For tacos: Flour tortillas, Quick Asian Slaw (see recipe below), Sour Cream, Hot Sauce (optional), Fresh Chopped Cilantro (optional)
- For burritos: Taco ingredients + cooked jasmine rice
- In your slow cooker pot, whisk together all of the ingredients except the roast.
- Place roast in the slow cooker, flip over, then cook on low for 7-8 hours, turning roast 2-4 times during cooktime.
- Serve on flour tortillas topped with sour cream and slaw, plus hot sauce and cilantro if using, to make tacos. Add rice to make burritos. WARNING: These tacos are very drippy, but it's worth the mess! As my 4-year-old Owen tells everyone, "Make sure you lean over your plate!" Wonder where he got that from...
- 1 16-ounce package cabbage-based coleslaw from the produce section at the store (plain cabbage or cabbage with carrots both work great!)
- ¼ cup white or rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons vegetable or canola oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove fresh garlic, minced or pushed through a garlic press
- ½ teaspoon dried red pepper flakes optional)
- Whisk together all ingredients, except the coleslaw, in a large bowl. Add coleslaw, stir well.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I really want to try this in the pressure cooker. It looks great!
definitely let me know how it goes in the pressure cooker!
Great dinner idea!
My friends want me to teach them some yummy crockpot recipes. I just printed yours off. It’s made the list!!!
glad it made the list! yay! 🙂
We had this over rice tonight. It was amazing. My picky eater had 3 helpings!!!! He never eats like that–not even pizza or Mac n cheese!!!
This looks delicious, im wondering if the sauce would work with the package of chicken breasts I need to cook today?
hi susan!
I don’t see why this sauce would not be delicious on chicken, too! I would try it!
Hi, for the sugar is it just white sugar or brown? Thanks in advance 🙂 Can’t wait to try this!
oh goodness, I thought I had replied to this! must have been one of those mental responses… so sorry! it’s for white sugar, however brown would taste just fine. would work either way I am sure!
THANK YOU!!! I have been looking everywhere for this sauce and my kids loved it and have been so upset they discontinued it! Trying this tomorrow!!
oh, sarah, I am SO late responding…you’re welcome! SO happy I figured out a recipe for it before that product was discontinued, we both dodged a bullet! 😉
Thank you for a tasty recipe! This was excellent for my busy day. I was especially grateful that the accompanying slaw was such a quick fix as I’d forgotten it when I threw everything in the crock pot this morning.
you’re most welcome! I love that you loved it and found it helpful for a busy day!
Thank you so much for this! Campbell’s discontinued the sauce years ago and I’ve been missing it, but I only thought to look for a copy recipe this week! Your version is handily better than the original, I think the flavor is much brighter and more complex. This is going to be one of my regular staples from now on!
you are most welcome! And I’m glad you like this one better! 🙂 thank you for commenting!
THANK YOU for this recipe! I was devastated when they discontinued the sauce. It’s my daughter’s fav sauce and she’s the picky one in the family! She still asks for the dish from time to time and now I can make it again! Can’t wait to try your recipe for the sauce!