Tuesday, March 10, 2015

Korean BBQ sauce

Today totally feels like spring. It just has been so brutally cold and snowy, it's anywhere above 40F? I'll take it! I love it. Except it still doesn't feel right to see piles and piles of snow outside. But I am definitely happier that spring is one step closer! Yay! 

And that means...I will be barbecuing a lot. No more, "mommy look at this, look at that, come help me with this toy!" while I'm cooking. I will be cooking outside and my tot will be either happily watering the herb garden or play ball next to me. Ah...I can't wait! 

So, when I barbeque, I frequently use Korean BBQ sauce. It's very versatile. You can make stew with it, bulgogi(shaved ribeye dish) with it, of course Kalbi(typical Korean bbq) with it or any meat dish you want. Korean BBQ sauce is our staple in the fridge. It makes really good stew, Steve loves it. We recently made bulgogi taco, which I will share next. With this sauce, it's a breeze to make it. Mmm..getting hungry.

Sauce thickens as it cools, so even if it looks runnier than you'd like when you turn the heat off, don't over reduce it or add more corn starch. Sauce/marinade is supposed to be slightly thick yet a little runny. 

Korean BBQ sauce

*Makes about 12oz

Ingredients :

1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 pear pureed
2 cloves garlic
1/2 tsp ground ginger
1 1/2 tsp rice vinegar
1/2 tsp sesame oil
1 Tbsp water
1 Tbsp corn starch

Directions :

1. Mix first 7 ingredients in a sauce pot and bring it to boil on a medium heat. When it starts to boil, reduce the heat and simmer until reduced and thickened for about 12-15 minutes.

2. Mix water and corn starch together and stir it in the sauce. Let it cook for 2-3 minutes and let it thicken. Turn the heat off and add sesame oil. 

3. Cool the sauce and use it. Or store in an airtight container in the fridge. 


  1. How long will it last in the fridge?

  2. What is the nutritional info?