Post by Granny Smith on Apr 30, 2014 10:23:22 GMT -5
Korean Barbecue Sauce
1 cup soy sauce
3/4 cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®) (optional)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 1/2 teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water
Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
1 cup soy sauce
3/4 cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®) (optional)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 1/2 teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water
Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
