Korean BBQ sauce is a fantastic addition to vegetarian cooking. It brings a sweet and savory kick to my favorite dishes, Asian and non-Asian cuisines alike. I’m so happy to share this recipe with you today!
Ingredients ½ cup soy sauce be certain to use gluten-free soy sauce if necessary, coconut aminos can be used instead ¼ cup brown rice syrup or honey (if not vegan)
¼ cup rice vinegar or apple cider vinegar 2 tablespoons Gochugaru Korean red chili flakes 2 tablespoons toasted sesame oil 6 cloves fresh garlic grated or minced
1 tablespoon fresh ginger root grated or minced 1 tablespoon Gochujang or sriracha, use certified gluten-free if necessary ½ teaspoon freshly ground black pepper
Instructions – 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.
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