• Terri Windover

Korean Sweet BBQ Sauce


The perfect combination of sweet, savory and spicy... this Korean BBQ sauce is perfect on pretty much anything.

There are endless options with this sauce. Make this sauce when you’re in the mood for something outstanding or keep it in the fridge and use it later in the week for that night you are in no mood to cook. Either way this sauce is the answer. 

Yield: about 2 cups Prep Time: 10 minutes Cook Time: 2-3 minutes Total Time: 12-15 minutes. 

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


Directions:

  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.

  2. Meanwhile, combine the cornstarch and water until smooth.

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



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