Korean BBQ Sauce
The perfect combination of sweet, savory and spicy. This Korean BBQ sauce is perfect on pretty much anything. This recipe yields about 1¾ cups or 14 (2 tablespoons) servings.
Ingredients
- 3/4 cup dark brown sugar
- 3/4 cup low-sodium tamari (or sub with low-sodium soy sauce)
- 1/4 cup water
- 1½ tablespoons chili paste (like Sambal Oelek)
- 1 tablespoon rice wine vinegar
- 1½ teaspoons toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon grated fresh ginger
- 5 cloves fresh garlic (or about 1 tablespoon, finely grated or squeezed through a garlic press)
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
- 1
In a saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.
- 2
Meanwhile, combine the cornstarch and water until smooth.
- 3
When the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.
- 4
Once thick, let cool slightly before pouring into a clean jar. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken, shrimp skewers or salmon in the last few minutes of cooking.
- 5
Store in an airtight container for two to three weeks.