KOREAN BARBECUE SAUCE Recipe

Ingredients

4 cups dark soy sauce
2 cups granulated sugar
1 cup sake or Chinese rice wine (or a combination of both)
1 cup Mirin (Japanese sweet rice wine)
2 apples (unpeeled and uncored), thinly sliced
2 onions, thinly sliced
10 cloves garlic, thinly sliced
2 -inch gingerroot, thinly sliced
30 black peppercorns

Preparation

Step 1

In saucepan, combine soy sauce, sugar, sake, mirin, apples, onions, garlic, ginger and peppercorns; bring to boil stirring until sugar is dissolved. Reduce heat to medium-low and simmer; uncovered until mixture is reduced by about one-third, 40 to 50 minutes. Cover and let stand overnight at room temperature. Strain into jar or bottle. Sauce will keep in the refrigerator for up to 6 months. Makes about 6 cups.