Korean BBQ Sauce

Korean BBQ sauce is a fantastic addition to vegetarian cooking. It brings a sweet and savory kick to Asian and non-Asian dishes alike.

2 servings

¼ cupsoy saucebe certain to use gluten-free soy sauce if necessary, coconut aminos can be used instead

⅕ cupbrown rice syrup or honey (if not vegan)

⅕ cuprice vinegaror apple cider vinegar

1 tablespoonsGochugaruKorean red chili flakes

1 tablespoonstoasted sesame oil

3 clovesfresh garlicgrated or minced

½ tablespoonfresh ginger rootgrated or minced

½ tablespoonGochujangor sriracha, use certified gluten-free if necessary

¼ teaspoonfreshly ground black pepper

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In a small pot over medium heat, combine the soy sauce, brown rice syrup, vinegar, Gochugaru, sesame oil, garlic, ginger, Gochujang, and pepper. Mix well.
Simmer while stirring until it thickens slightly, about 5 minutes.
Use right away, or let cool completely before storing in the refrigerator in an airtight container for up to 2 weeks.