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  Korean BBQ Sauce
  Category: Korean
  Author: Savvybearcat
  Date: 6/27/2017
  Hits: 366
3/4 cup low sodium soy sauce
1/4 cup water
1 cup light brown sugar
2 tablespoons 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
1 1/2 tablespoons grated garlic
1 scallion, finely chopped
3 tablespoon cornstarch + 3 tablespoons water
In a saucepan combine the soy sauce, 1/4 cup of water, brown sugar, 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 5-7 minutes
In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth. Once 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 6-8 minutes.
Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to two weeks.

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