Ingredients:

  • ¾ cup soy sauce
  • ½ cup packed brown sugar
  • 2 tbsp rice vinegar
  • ¼ cup water
  • 2 tbsp gochujang (Korean red chili paste)
  • 4 cloves fresh garlic, grated
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • ½ tsp black pepper
  • 2 tbsp grated Korean pear or Fuji apple

Instructions:

  1. Combine the ¾ cup soy sauce, ½ cup packed brown sugar, 2 tbsp rice vinegar, and ¼ cup water in your saucepan.
  2. Add the 2 tbsp gochujang and whisk vigorously until no red lumps remain. <small>Note: This ensures a smooth heat profile throughout.</small>
  3. Stir in the 4 grated garlic cloves and 1 tsp grated fresh ginger.
  4. Mix in the 2 tbsp grated Korean pear or Fuji apple along with the ½ tsp black pepper.
  5. Set the stove to medium heat and bring the mixture to a gentle simmer.
  6. While the sauce warms, whisk 1 tbsp cornstarch into 1 tbsp cold water until it looks like milk.
  7. Pour the slurry into the simmering sauce while whisking constantly.
  8. Cook for 1 to 2 minutes until the sauce thickens and turns a deep, glossy brown.
  9. Remove from heat and stir in the 1 tbsp toasted sesame oil. <small>Note: Adding oil at the end preserves its delicate aroma.</small>
  10. Let the sauce sit for 5 minutes; it will continue to thicken as it cools.