Korean BBQ Sauce

Ingredients

• 1 red onion
• 6 scallions
• 16 to 18 garlic cloves
• 2 cup soy sauce
• 1/2 cup brown rice syrup
• 4 tablespoons rice vinegar
• 4 tablespoons mirin
• 1 rough chopped Korean pear (or D’Anjou pear)
• 1 rough chopped red bell pepper
• 1 chunk of fresh ginger
• 2 teaspoon sesame oil
• 2 teaspoon black pepper
• 1/2 cup Mushroom Dashi
• 4 tablespoons potato starch

Instructions

1. In a high powered blender, combine the red onion, green onion, garlic, soy sauce, brown rice syrup, rice vinegar, mirin, korean pear, bell pepper, ginger, sesame oil, and pepper and blend until smooth and frothy
2. Transfer the marinade to a medium pot and bring to a boil over medium-high heat. Cook the liquid until reduced by about one-third, about 10 minutes.
3. In a small bowl, stir the Mushroom Dashi into the potato starch to create a slurry. gradually stir the slurry into the cooking marinade and continue stirring until the sauce thickens.
4. Once the sauce has thickened, remove it from the heat and let it cool (allowing it to thicken a little more). Once cooled, store it in the fridge for use in the next several days, or freeze it for future use.

Notes

Source: From [[The Korean Vegan]] by Joanne Molinaro, pg 45