Korean BBQ Sauce (littlespicejar)

3/4 c low sodium soy sauce
1/4 c water
1 c light brown sugar
1/4 c mirin
2 T sesame oil
1 T rice wine vinegar
1/4 t black pepper
1/2 t red pepper flakes
2 t sriracha sauce
1 t grated ginger
1 1/2 T grated garlic
1 scallion, finely chopped
3 T cornstarch & 3 T water (slurry)

In a saucepan combine the soy sauce, water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic and scallion. Heat the sauce on high and bring to a boil, about 5 – 7 min. In a small bowl, combine the 3 cornstarch and water to make a slurry, stir until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6 – 8 min. Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to 2 weeks. Makes about 2 cups.

Ways to Use This Sauce:

brush onto salmon filets a few min before they’re done baking
toss with chicken and vegetables
use it to coat chicken wings
in the crock pot with a 1 1/2 lbs chicken & 2 c of this sauce
brush onto grilled chicken
brush on to grilled shrimp skewers
dipping sauce for chicken nuggets
dipping sauce for shrimp poppers or coconut shrimp
on a Korean bbq chicken pizza



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