Saturday, March 9, 2019

Saturday Sweet & Savory: Korean BBQ Sauce

Sometimes, home made is too much trouble. Other times, it is absolutely necessary. Case in point: Korean BBQ Sauce.

When you have a taste for something and you know you want it, it is just necessary to break all the ingredients out and go for it. 

Today I wanted Korean Style Baby Back Ribs.  I cooked the ribs with only salt & pepper in the oven until they were tender and then realized I needed the sauce! I always finish them on the grill once sauced so... here's the recipe for the sauce!

Its EASY and very quick to make:

3/4  C.     Dark Brown Sugar 
3/4  C.     Soy Sauce (Low sodium? why bother?)
1/4  C.     Water
1     T.      Rice Wine Vinegar
1.5  T.     Chili Paste (you MIGHT substitute Sriracha if you want)
1.5  Tsp.  Sesame Oil
1/2  Tsp.  Coarse Ground Black Pepper (use 2 T. so it's up to you)
1     T.      Freshly grated ginger
5 Cloves  Crushed fresh garlic
1     T.      Cornstarch
1     T.      Water

Combine the first 9 ingredients and whisk to combine.  Pour into a saucepan over high heat. While it comes to a boil, whisk together the last two ingredients, cornstarch and water, to make a slurry.  One the sauce starts to boil, pour in the slurry and whisk away. When it thickens, remove from the heat and let it cool. May be kept for up to two weeks in the fridge in an airtight container. Some people strain it but I like the chunky bits.

NOTE: I like mine a little hotter than normal so I use two Tablespoons of chili paste.

This can be brushed on ribs (or whatever - it's awesome on chicken, fish or pork) and grilled (which is how I finish my ribs) or used as a dipping sauce. Both delicious ways to consume this stuff!

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