Does Mongolian Sauce Have Sugar in It?

January 5, 2026 •

3 min read

According to numerous recipes and ingredient lists, yes, Mongolian sauce contains sugar, often in the form of brown sugar, which is a core component of its signature flavor profile. This sweet element is essential for balancing the sauce's savory soy sauce and aromatic ginger and garlic base.

Quick Summary

Mongolian sauce prominently features sugar, primarily brown sugar, to create its hallmark sweet and savory taste. This ingredient is key to balancing the salty soy sauce and is responsible for the glossy, thick glaze. The exact amount can vary between recipes and brands.

Key Points

Yes, Mongolian sauce contains sugar: The signature sweet and savory flavor relies on brown sugar to balance the salty soy sauce.
Brown sugar is the key ingredient: Caramelization of brown sugar provides the sweet notes and the glossy, thick glaze.
Homemade vs. bottled versions: While both contain sugar, homemade sauces offer full control over sugar and sodium levels.
Other key ingredients: Common components include soy sauce, ginger, garlic, water, and a thickener like cornstarch.
Not a traditional Mongolian dish: Despite its name, Mongolian sauce is an American-Chinese creation inspired by barbecue cooking techniques.
Balance is crucial: The sugar and soy sauce work together to create the complex, balanced flavor profile that makes the sauce so popular.

The Sweet and Savory Balance of Mongolian Sauce

Yes, Mongolian sauce definitely has sugar in it, and it's a critical component of its flavor profile. The characteristic combination of salty, savory, and sweet flavors is what makes this sauce so popular, particularly in dishes like Mongolian beef. The sugar, most commonly brown sugar, caramelizes during cooking, creating the thick, sticky glaze that coats the ingredients. This provides both the flavor and the glossy appearance that people love.

Why Sugar is Essential for the Flavor Profile

To understand why sugar is a key ingredient, you need to look at the other main components of the sauce. The foundation is typically a soy sauce base, which is intensely salty and umami-rich. Brown sugar is added to counterbalance this saltiness, preventing the sauce from being overwhelmingly savory. This sweet-and-salty dynamic is a hallmark of many American-Chinese dishes. Without sugar, the sauce would lack its signature complexity and depth, resulting in a one-dimensional, savory flavor.

Typical Ingredients in Mongolian Sauce

While the exact recipe can vary widely between homemade versions and restaurant or bottled sauces, the core ingredients remain consistent. The following list highlights the typical components:

Soy Sauce: Provides the salty, umami base.
Brown Sugar: Adds the necessary sweetness and contributes to the glaze.
Water: Used to thin the sauce and prevent it from becoming too thick.
Garlic and Ginger: Essential aromatics that provide warmth and depth.
Hoisin Sauce: An optional, but common, addition that adds further complexity, sweetness, and a fermented flavor.
Cornstarch: Used as a thickening agent to achieve the desired consistency.
Rice Wine or Mirin: Adds a sweet, tangy depth of flavor.
Sesame Oil: Contributes a nutty finish to the sauce.
Red Pepper Flakes or Sriracha: An optional addition for those who prefer a spicier sauce.

Nutritional Considerations and Controlling Sugar Intake

Because of the high sugar content, Mongolian sauce can be a calorie-dense addition to a meal. For those mindful of their sugar intake, understanding the ingredients is the first step. When making homemade Mongolian sauce, you have full control over the amount of sugar added. You can reduce the amount of brown sugar, or replace it with alternative sweeteners to create a healthier version that still retains the balanced flavor profile.

Comparison of Homemade vs. Bottled Mongolian Sauce

To help illustrate the difference in ingredients and sugar content, here is a comparison table:


Feature	Homemade Mongolian Sauce	Bottled Mongolian Sauce
Sugar Control	Fully customizable; you can reduce or substitute sweeteners.	Fixed and often higher; ingredient list will specify.
Ingredients	Fresh and whole ingredients: brown sugar, soy sauce, ginger, garlic, cornstarch.	May contain additional additives like preservatives, coloring, and high-fructose corn syrup.
Flavor	Brighter, fresher, and more complex taste. Can be adjusted to personal preference.	Consistent but can sometimes be overly sweet or salty. Designed for a longer shelf life.
Sodium Content	Can be controlled by using low-sodium soy sauce.	Can be very high; check nutrition label carefully.
Thickening Agent	Typically cornstarch, providing a clean, glossy finish.	Can include cornstarch or other commercial thickeners.

The Final Word on Sugar

In conclusion, Mongolian sauce undeniably contains sugar, and this is by design. The brown sugar is essential for achieving the sauce's characteristic sweet and savory complexity, as well as its rich, glossy texture. While commercial versions can be high in both sugar and sodium, making your own at home provides you with complete control over the ingredients. This allows you to tailor the sauce to your specific dietary needs while still enjoying its delicious and popular flavor. For those curious about the origins of this American-Chinese staple, it's interesting to note that despite the name, it's not actually from Mongolia but rather a Taiwanese creation inspired by the concept of Mongolian barbecue.

Made With Lau has an excellent resource on Chinese cooking, including sauces.

Frequently Asked Questions

The primary sweetener used in Mongolian sauce is brown sugar, which provides a rich, caramel-like sweetness that balances the savory soy sauce.

You can reduce the sugar in homemade Mongolian sauce by using less brown sugar or substituting it with a smaller amount of alternative sweeteners like honey or a sugar-free alternative. You can also use low-sodium soy sauce to balance the reduced sweetness.

Bottled Mongolian sauces can often contain higher amounts of both sugar and sodium to enhance flavor and preserve the product. Checking the nutrition label is the best way to determine the exact content.

The glossy texture of Mongolian sauce comes from a combination of the caramelized brown sugar and the use of a thickening agent, typically cornstarch.

Mongolian sauce is not inherently spicy but can be made spicy with the addition of ingredients like crushed red pepper flakes or sriracha, depending on the recipe or your personal preference.

Mongolian sauce is a creation of Taiwanese chefs, not actual Mongolian cuisine. It was named to evoke the image of Mongolian barbecue cooking techniques, which are characterized by searing meat quickly over high heat.

Yes, you can create a savory version of Mongolian sauce with no sugar, but it will lack the characteristic sweet-and-savory balance. To compensate, you might add more umami elements like hoisin sauce or increase the garlic and ginger content.