Omma’s Korean Bbq Sauce
One of the very first things my mother ever taught me to make in the kitchen washer Korean barbecue marinade—i.e., the liquid gold you soak your meats and vegetables in before grilling them. Absolutely bursting with umami and garlicky goodness, I like to keep a jar on hand at all times. It’s so simple to make and I often use it in place of soy sauce for many recipes.
Calories: 134kcal
Author: Joanne Lee Molinaro
- 1/2 red onion, cut into chunks
- 3 scallions, trimmed
- 8 to 9 cloves garlic, peeled
- 1 cup soy sauce (or coconut aminos)
- 1/4 cup brown rice syrup (or your preferred sweetener)
- 2 Tbsp rice vinegar
- 2 Tbsp mirin
- 1/2 cup rough-chopped Korean pear or apple
- 1/2 cup rough-chopped red bell pepper
- 1 knob fresh ginger
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
- 1/4 cup Mushroom Dashi or water
- 2 Tbsp potato starch
Make marinade: In a high-powered blender, combine red onion, scallions, garlic, soy sauce, brown rice syrup, rice vinegar, mirin, Korean pear, bell pepper, ginger, sesame oil, and pepper and blend until smooth and frothy.
Make sauce: Transfer marinade to a medium pot and bring to boil over medium-high heat. Cook liquid until reduced by about one-third, about 20 minutes.
Ina small bowl, stir together mushroom dashi into potato starch to create aslurry. Gradually stir slurry into cooking marinade and continue stirring until sauce thickens.
Once sauce has thickened, remove it from heat and let it cool (allowing it to thicken a little more). Once cooled, store it in refrigerator for use in next several days or freeze it for future use.
Calories: 134kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Sodium: 102mg | Fiber: 1g | Sugar: 25g