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Korean Bbq Sauce
Prep Time: 00:00
Cook Time: 00:00
3/4 cup low sodium soy sauce
1/4 cup water
2 tbs light brown sugar
1/4 cup red cooking wine
1 tbs tomato paste
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 teaspoons sriracha sauce
1 tablespoon grated ginger
11/2 tablespoons grated garlic
1 scallion, finely chopped
1 tablespoon cornstarch
3 tablespoons water
1In a saucepan combine the soy sauce, 1/4 cup of water, brown sugar, tomato paste, wine, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 10 minutes
2In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth.
3Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 5 minutes.
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