Korean BBQ Sauce

Ingredients

3/4 cup dark brown sugar
3/4 cup low sodium tamari or dark soy sauce
1/4 cup water
1 Tbsp. rice wine vinegar
1 1/2 Tbsp. chili paste ({like Sambal Oelek})
1 1/2 tsp. sesame oil
1/2 tsp. coarse ground black pepper
1 tsp. ginger (fresh grated)
5 cloves garlic (fresh, squeezed through a garlic press)
1 Tbsp. cornstarch
1 Tbsp. water

Directions

In a saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.

Meanwhile, combine the cornstarch and water until smooth.

When the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.

Once thick, let cool slightly before pouring into a clean jar. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken, shrimp skewers or salmon in the last few minutes of cooking.

Store in an airtight container for two to three weeks.