I was just looking through and realised I don’t think I really took any pictures of this unfortunately!
Korean BBQ sauce is a gorgeous sticky-sweet sauce packed with flavour. It’s great as a glaze on meat or as a dip, or to drizzle onto Korean lettuce wraps. This makes quite a bit – I was able to fill a small jar with some sauce left over to use that day.
- 3/4 cup brown sugar
- 3/4 cup sweet soy sauce
- 1/4 cup water
- 1 tablespoon rice wine vinegar
- 1.5 tablespoons chilli paste – I used Gochujang
- 1.5 tsp sesame oil
- Plenty ground black pepper
- 1 tsp fresh grated ginger
- 5 cloves crushed garlic
- 1 tablespoon cornflour
- 1 tablespoon water
In a small saucepan, combine sugar, soy sauce, water, rice wine vinegar, chilli paste, sesame oil, pepper, ginger and garlic. Turn up the heat to high and bring to the boil.
Meanwhile mix together the cornflour and water until smooth.
Once the sauce is at a boil, add the cornflour mixture and whisk in until smooth and thick. You can store in a jar or tub until you need it – it should last for a few weeks.