Korean Barbecue Sauce

(8 servings)

 I use this sauce for Mongolian Barbecue.  This is a good size batch.  I found that even though I don't usually use it all, it's just as easy to make a big batch and save the left over sauce in a pint jar in the refrigerator for next time.  

2 cups Soy Sauce

1 ½ cups  brown sugar

¼ cup minced garlic

2 TBSP rice wine vinegar

2 TBSP  Sriracha*

2 tsp. grated fresh ginger**

2 tsp Sesame Oil

1 TBSP ground black pepper

2 TBSP cornstarch

2 TBSP Water

*found in the grocery store Asian section.  2 TBSP is fairly spicy - so, if you don't love spicy, you might want to start out with a little less Sriracha.  

**scrape skin from ginger root with a fine paring knife and grate finely.  I freeze left over ginger (peeled but ungrated) to use later.  

To saucepan, add all ingredients except for the cornstarch and water.  Bring to a simmer.  In small bowl, whisk together, cornstarch and water.  Add to barbecue sauce and boil for a couple of minutes while stirring.  Mixture will thicken.  

For Mongolian Barbecue, cut up chicken or beef into thin slices.  If you cut the meat while partially frozen, it is easier to get thin slices.  Or, ask your butcher to slice the meat for you.  Prepare bowls of vegetables of your choice (shredded carrots, sliced zucchini, mushrooms, sprouts, green onions, broccoli, par boiled fresh green beans, etc.).  Cook Udon Noodles (can be purchased  at Korean store) or linguine noodles.  Allow each person to make a bowl of meat, veggies and noodles.  In a hot teflon pan, (very important that it be non-stick), add olive oil.  Cook each bowl individually with about 1/4 cup of sauce until meat is done and vegetables tender.