This simple Korean BBQ sauce comes together in minutes and adds tons of flavor to so many dishes! Use it for stir fries, grilled or roasted vegetables, sandwiches, burgers, tacos, and as a dipping sauce!Yield: makes approx. 7 fluid ounces, or a little less than 1 cup
1tablespoonchili garlic sauce - such as sriracha, or gochujang paste
2teaspoonstoasted sesame oil
2teaspoonsfreshly grated ginger root - a large thumb-size piece
3medium clovesgarlic, minced
1teaspooncrushed red pepper flakes - reduce for less spicy sauce
Instructions
In a sauce pan, whisk together the corn starch and water until the corn starch is fully dissolved. Add all remaining ingredients and stir to combine.
Bring to a boil, then reduce heat to a simmer. Stirring frequently, cook for 3 to 5 minutes or until the sauce has thickened. Taste and adjust the flavors as desired.
The sauce may be used now or set aside to cool. Once cool, store the sauce in a jar or other lidded container in the refrigerator and use within 1 week.
Notes
Tip - if you're adding the sauce directly to a hot pan with other ingredients, like this Korean BBQ tempeh, there's no need to simmer the sauce in advance to activate the corn starch. Simply whisk everything together in a bowl, then add it to the pan.Gluten-free - traditional soy sauce is not gluten-free, so you'll want to replace it with a certified GF tamari. All of the other ingredients are naturally gluten-free.Oil-free - if you follow an oil-free diet, feel free to omit the sesame oil from the sauce. As an option, add 2 teaspoons of tahini.