Korean Bbq Sauce

Ingredients

• 0.5 cup asian pear – peeled and grated
• 0.5 cup onion – grated with juices
• 4 cloves garlic – minced
• 1 tbsp ginger – minced
• 0.25 cup scallion – thinly sliced
• 0.5 cup soy sauce
• 0.5 cup water
• 3 tbsp light brown sugar
• 1 tbsp honey
• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 0.5 tsp ground black pepper
• 1 tbsp toasted sesame oil

Instructions

1. Peel and grate the Asian pear and onion; mince the garlic and ginger. Thinly slice the scallions.
2. In a medium saucepan, whisk together the soy sauce, water, light brown sugar, honey, gochujang, rice vinegar, grated pear and onion (with their juices), garlic, ginger, and black pepper.
3. Bring to a gentle simmer over medium heat, stirring often, until the sauce is glossy and lightly thickened enough to coat the back of a spoon, 6–10 minutes.
4. Remove from the heat and stir in the toasted sesame oil and sliced scallions.
5. Let cool 10–15 minutes. Use as a marinade (coat meat and refrigerate: beef or pork 2–12 hours, chicken 2–8 hours), as a basting glaze (brush on during the last 5 minutes of grilling), or as a dipping sauce. Store refrigerated up to 1 week.