Korean Barbecue Sauce
- Vegan
- Lactose free
- Vegetarian
- Simple recipes
This is the base for most Korean barbecue dishes, as well as a dipping and seasoning sauce. It is rich and viscous and adds superb flavour. As it keeps almost indefinitely and is so versatile, you will want to make the full amount and store it in a well-sealed bottle or jar to use all summer. Use a good-quality regular (dark) soy sauce.
Ingredients
- 4 cups (1 L) soy sauce
- 2 cups (500 mL) granulated sugar
- 1 cup (250 mL) sake or Chinese rice wine (or a combination of both)
- 1 cup (250 mL) mirin (Japanese sweet rice wine)
- 2 apples (unpeeled and uncored), thinly sliced
- 2 onions, thinly sliced
- 10 cloves garlic, thinly sliced
- 2-inch (5 cm) piece gingerroot, thinly sliced
- 30 black peppercorns
Preparation
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 (1.5 L).
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