- 1 cup soy sauce
- 3/4 cup dark brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile-garlic sauce (such as Sriracha®) (optional)
- 1 teaspoon grated fresh ginger
- 1 teaspoon Asian (toasted) sesame oil
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
04/06/2017
recipepes.com
Korean BBQ Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
