Korean BBQ Sauce

Recipe View Prepare Ingredients: Gather all ingredients and measure accurately. (5 minutes)

Recipe View Combine and Heat: In a medium saucepan, whisk together the soy sauce, brown sugar, minced garlic, rice wine vinegar, chile-garlic sauce, black pepper, grated ginger, and sesame oil. Bring the mixture to a boil over medium-high heat, stirring occasionally. (10 minutes)

Recipe View Thicken the Sauce: In a small bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved. This creates a slurry that will thicken the sauce. (2 minutes)

Recipe View Incorporate Slurry: Once the sauce is boiling, reduce the heat to medium-low. Slowly pour the cornstarch slurry into the boiling sauce, whisking constantly to prevent lumps from forming. (1 minute)

Recipe View Simmer and Thicken: Continue to simmer the sauce over medium-low heat, stirring frequently, until it has thickened to your desired consistency. This should take approximately 3 to 5 minutes. The sauce will continue to thicken slightly as it cools. (5 minutes)

Recipe View Cool and Store: Remove the saucepan from the heat and allow the Korean BBQ sauce to cool completely. Once cooled, transfer it to an airtight container and store in the refrigerator for up to 1 week.