Korean BBQ Sauce

By vealam

Ingredients

• 3/4 cup Dark Brown Sugar
• 3/4 cup Low-Sodium Tamari
• 1/4 cup Water
• 1 tablespoon Rice Wine Vinegar
• 1-1/2 tablespoons of Chili Paste {like Sambal Oelek}
• 1-1/2 teaspoons Sesame Oil
• 1/2 teaspoon coarse ground Black Pepper
• 1 heaping teaspoon fresh grated Ginger
• 5 cloves fresh Garlic, squeezed through a garlic press
• 1 tablespoon Cornstarch
• 1 tablespoon Water

Preparation

Step 1

In a saucepan combine the brown sugar, tamari, water, rice wine vinegar, chili paste, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.

Meanwhile, combine the cornstarch and water until smooth.

Once the sauce is at a boil, add in the cornstarch slurry and whisk until thick.

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.

Store in an airtight container for two to three weeks.