Asian food is a very close second if not tied to the level of American barbecue sauce. I have plans to get a lot of these recipes on my future menus. THE POSSIBILITIES ARE ENDLESS!! Moving on to the continent of Asia. There were so many possibilities! Here's a sampling of the options. I hope you enjoy and if you use any of these recipes please share your thoughts and I will do the same!  

Vietnam

 Lemongrass BBQ Sauce

2 green jalapeño peppers, seeded

2 cups loosely packed fresh cilantro leaves

1 small clove garlic

1 green onion, chopped

2 teaspoons huacatay paste

1 tablespoon aji amarillo paste

1 tablespoon fresh lime juice

1 tablespoon extra virgin olive oil

1/4 cup Cotija cheese Blend all ingredients until smooth.

South Korea

Gochujang BBQ Sauce

 1 cup soy sauce

¾ cup dark brown sugar

2 tablespoons minced garlic

1 tablespoon rice wine vinegar

1 tablespoon chile-garlic sauce (such as Sriracha®)

1 ½ teaspoons ground black pepper

1 teaspoon grated fresh ginger

1 teaspoon Asian (toasted) sesame oil

1 tablespoon cornstarch

1 tablespoon water Combine all ingredients except the cornstarch and water in a saucepan and bring to a boil. Mix cornstarch and water to make a slurry, add to the sauce, and simmer until thick. 

China

Char Siu Sauce

1/2 cup hoisin sauce

1/4 cup soy sauce

2 tablespoons honey

1 teaspoon five-spice powder

2 cloves garlic, minced

Mix all ingredients in a bowl until well combined. Use as a marinade or basting sauce for meats.  

Thailand

 Sweet and Spicy Thai BBQ Sauce

 4 tablespoons oyster sauce

3 tablespoons ketchup

2 tablespoons molasses

1 1/2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon honey

3 to 4 cloves garlic, minced

1 thumb-sized piece ginger, grated

1 fresh bird’s eye chili pepper, minced Combine all ingredients in a medium bowl and mix well. Adjust flavor with more honey or lime juice if needed.  

Indonesia

 Kecap Manis BBQ Sauce

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon lime juice

Salt and pepper to taste Mix soy sauce, honey, lime juice, salt, and pepper. Use as marinade or as sauce for grilled chicken

India

 Spicy Indian BBQ Sauce

1 cup soy sauce

1 cup brown sugar

1 cup pineapple juice

4 cloves garlic, minced

1 onion, finely chopped

1 thumb-sized piece of ginger, grated

1 teaspoon chili flakes Combine soy sauce, brown sugar, and pineapple juice in a saucepan. Add garlic, onion, and ginger. Simmer for about 15-20 minutes until thickened 

 Malaysia 

 Satay BBQ Sauce

2/3 cup dark corn syrup

1/4 cup creamy peanut butter

1/4 cup soy sauce

1/4 cup apple cider vinegar

1/4 cup sliced green onion

1 garlic clove, minced

1 teaspoon ginger

1/2 teaspoon red pepper flakes

Mix all ingredients and let flavors blend for at least one hour before using as marinade. or basting sauce.

Mongolian Barbecue Sauce

1 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

2 tablespoons rice vinegar

2 tablespoons minced garlic

1 tablespoon minced ginger

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes

1/4 teaspoon black pepper

Combine all ingredients in a bowl and mix until the sugar dissolves. Marinate your choice of protein with sauce for at least 30 Minutes. 

Singaporean Barbecue Sauce (Sambal)

20 dried chillies (pre-soaked)

5 big chillies

5 chilli padis

10 shallots

5 garlic cloves

3 slices galangal

1 stalk lemongrass (white part only)

1 tsp torch ginger bud

1 candle nut

Salt to taste

1½ tsp toasted belacan

1 tbsp brown sugar

2 tbsp tamarind juice

Oil for spraying onto banana leaves

Calamansi for garnish

Blend all the ingredients except the oil, calamansi, and banana leaves to form a paste. Spread the sambal on the banana leaves, place your choice of meat or seafood on top, and grill. Serve with Calamansi on side. 

Filipino Barbecue Sauce

1 cup soy sauce

1 cup brown sugar

1 cup pineapple juice

4 cloves garlic, minced

1 onion, finely chopped

1 thumb-sized piece of ginger, grated

1 teaspoon chili flakes (adjust to your spice preference)

In a saucepan, combine the soy sauce, brown sugar, and pineapple juice. Stir well to dissolve the sugar. Add the minced garlic, chopped onion, and grated ginger. Bring the mixture to a gentle boil, then simmer for about 15-20 minutes until it thickens slightly.Cool completely before using as marinade or sauce. 

Japanese Tare Sauce

Ingredients

1 cup soy sauce
1 cup mirin
½ cup sake
½ cup dark brown sugar
2 tablespoons sherry vinegar
6 garlic cloves, smashed and peeled
6 scallions, roughly chopped
1 (2-inch) piece ginger, peeled and roughly sliced
2 tablespoons whole black peppercorns
Directions
In a medium saucepan over medium heat, add all of the ingredients and whisk together until smooth.
Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by half and thickened enough to coat the back of a spoon evenly, 15 to 20 minutes.
Strain before serving.