Stuff by Tammy
Making delicious foods and loving life!

Korean BBQ Sauce

Posted in /Cooking/Side_Dishes/Sauces on Wednesday, October 25, 2017

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This is a recipe I stumbled upon when looking for something new to do with venison. It is truly easy and works on almost everything...as you'll see in the notes below.

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Ingredients

3/4 cup low sodium soy sauce
1/4 cup water
1 cup light brown sugar
1/4 cup mirin (or an equal amount of rice vinegar + 1 Tbsp of brown sugar)
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 teaspoons sriracha sauce
1 tablespoon grated ginger
1 1/2 tablespoons grated garlic
1 scallion, finely chopped
3 tablespoon cornstarch (or flour) + 3 tablespoons water

Directions

1. In a saucepan combine the soy sauce, 1/4 cup of water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes
2. In a mason jar combine the 3 tablespoons of water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes.
3. Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to two weeks.
   h1. Ways to use this sauce:
4. brush onto salmon fillets a few minutes before they're done baking
5. toss with chicken and vegetables stir fry
6. use it to coat chicken wings
7. in the slow cooker with 2 pounds of chicken + 2 cups of this sauce
8. brush onto grilled chicken OR grilled shrimp skewers
9. use it as dressing on a salad
10. as a dipping sauce for shrimp poppers or coconut shrimp
11. on Korean BBQ Venison

Inspired by: Julie Golob and Little Spice Jar sauce/

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