Korean BBQ Sauce

Korean BBQ sauce can be used as a marinade or as a dip.
This sauce can be used with tofu, tempeh, stir-fry Asian noodles, stir-fried vegetables, sandwiches, and more.

Ingredients:

2 teaspoons sesame oil
3 cloves garlic, minced
2 teaspoons grated fresh ginger
½ cup (120 ml) vegetable stock or water
1 tablespoon cornstarch (or other starch)
¼ teaspoon red pepper flakes (adds heat)
¼ cup (60 ml) soy sauce or TAMARI
3 tablespoons (60 g) maple syrup (or other liquid sweetener)
2 tablespoons GOCHUJANG paste or SRIRACHA (adds heat)
1 tablespoon rice vinegar

Directions:

1. First, peel and chop the garlic and ginger.
2. Heat sesame oil in a pot. Add garlic and ginger and sauté for about a minute.
3. Then add and whisk in vegetable broth, cornstarch, and red pepper flakes. Whisk until the starch dissolves.
4. Add remaining ingredients (soy sauce, maple syrup, GOCHUJANG paste, and rice vinegar). Mix well.
5. Bring the sauce to a boil, reduce heat, and simmer for 1-3 minutes (to thicken the sauce slightly).
6. Finally, remove the pot from the stove. Use this Asian BBQ sauce immediately or transfer it to a clean jar for later use.
NOTE: Soy sauce, vegetable broth, and GOCHUJANG paste will add saltiness to your BBQ sauce, so it’s best to use these ingredients with a reduced amount of salt (you can use just water instead of broth) – don’t over-salt!

Recipe: elavegan.com