Friday, July 20, 2007
Korean Barbecue Sauce
Makes a little more than a cup.
1/2 cup ketchup
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 and 1/2 Tablespoons honey
1 and 1/2 teaspoons gochujant (Korean hot pepper paste, or mix an equal amount of miso paste and chili paste).
1/4 tsp ground pepper
1/8 teaspoon crushed red pepper
1 and 1/2 teaspoon finely mined onion
1/2 teaspoon minced garlic
1 one inch piece fresh ginger, peeled and grated (or substitute 1/4 tsp dried ginger).
1 Tablespoon sesame oil
sesame seeds (for garnish)
In a saucepan on medium, heat all ingredients except the sesame oil while whisking until blended. When the sauce comes to a simmer, turn the heat down a keep at a very low simmer until it thickens (about 15-20 minutes) Remove from heat and add sesame oil. Use immediately. Recipe easily doubles, but it only keeps in the fridge a couple of days.
Baste on chicken or beef after it is partially cooked. Sprinkle with sesame seeds when cooked through and serve.