Korean BBQ Sauce
Korean barbecue, also known as “Bulgogi,” is one of the most iconic dishes of South Korean cuisine. Our sauce today was inspired by a bulgogi-style sauce. Like most traditional recipes, dishes like this tend to contain a few staple ingredients but recipes vary from home to home. We made ours by combining sweet and tart fresh fruit with a savory, rich blend for beef and some extra heat.
This sauce couldn't be easier. It gets smoothed out in the food processor and then simmers on the stovetop until it's done. It is sweet, savory, and a little nutty. We paired it with Oven Roasted Beef Brisket, but it would also be an exceptional match in a bowl of Bibimbap or as a dipping sauce for Korean Chicken Wings.
Ingredients:
- 1 cup light brown sugar, packed
- ½ cup water
- ½ cup soy sauce, or liquid aminos
- ½ cup rice vinegar
- 1 small sweet onion, roughly chopped
- 1 Asian or anjou pear, roughly chopped
- 1 kiwi, peeled and rough chop
- 8 cloves garlic, peeled
- 1 inch piece of fresh ginger root, peeled and roughly chopped
- 1 Tablespoon Korean Chili Flakes
- 1 Tablespoon Korean Beef Seasoning
- ¼ cup toasted sesame oil
Instructions:
- In a bowl, stir together soy sauce, rice vinegar, water, and brown sugar until it is thoroughly combined and sugar is dissolved.
- Pour soy sauce mixture into a food processor. Add all the rest of the ingredients to that food processor and process until smooth.
- Transfer blended sauce to a medium sized saucepan and bring to a simmer over medium heat. Cook for 5 minutes on low, stirring.
- Remove sauce from heat and cool.
- Store in refrigerator for 2 weeks, or freeze for 2 months.
