I’ve noticed way more people getting into Korean BBQ lately — through YouTube, Instagram, wherever. It’s gone from being a “different” cuisine to something that feels familiar and easy to enjoy now. Whenever I see someone abroad grilling and eating Korean-style, my first thought is “oh, they actually know what’s up” — followed immediately by “but do they know about THIS sauce?” So today I’m sharing the one sauce that’s an absolute perfect match with Korean BBQ meat. And no, it’s not ssamjang, the one you’re probably already familiar with.
🤔 What Is Cham Sauce?
The sauce I really wanted to introduce you to is called cham sauce. It’s the soy-based, umami-packed dipping sauce Korean BBQ restaurants and jokbal (pig’s trotters) spots serve alongside their meat. It’s a soy sauce base blended with just the right amount of tang and sweetness.
The biggest thing this sauce does is cut through the richness of fatty meat. Dip a piece of pork belly or beef into it, and your palate instantly resets while the umami kicks in. It’s not spicy or intense — just tangy, sweet, and savory enough to cut the grease, which makes it something pretty much anyone can enjoy.
🍖 How Do You Eat It?
Some people dip beef into cham sauce, but honestly, I reach for it more with pork. Since I grill pork belly pretty often, I like to prep it ahead — I fill an airtight container with thinly sliced onion and pour the sauce over it so the onion has time to soak up the flavor. That said, you don’t need to prep ahead — pouring a little over freshly sliced onion or green onion right before eating works just as well.
The classic way to eat it in Korea is with thinly sliced onion or pajeori (green onion salad), soaked generously in the sauce, eaten alongside your meat. You can also mix in wasabi, mustard, or sliced chili depending on your taste. And it’s not just for meat — cham sauce works great with mandu (dumplings), jeon (Korean pancakes), or even as a lettuce salad dressing. If you ever get the chance, definitely try it.
🛒 Where Can You Get It?
If you’re curious about the product I introduced in this post, check it out here!
The cham sauce I’m talking about actually comes ready-made as a store-bought product, so you don’t have to make it from scratch. You can make your own version too, but honestly, I just buy the bottled version because it’s more convenient — I keep it stocked and reach for it every time I grill. I’ll share a homemade version in a future post, so stay tuned for that.
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