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Korean Barbecue Sauce

Source of Recipe

From "Not Your Mama's Canning Book" by Rebecca Lindamood


Recipe Introduction

"Sticky, sweet, garlicky and spicy with prominent flavors of ginger and soy sauce, Korean Barbecue Sauce can go just about anywhere regular barbecue sauce can, but is also wonderful in stir-fries, lettuce wraps, or fried rice as an instant flavor boost."

List of Ingredients

â—¦ 3 cups reduced-sodium soy sauce
â—¦ 3 cups light brown sugar, packed
â—¦ 1 cup plus ¼ cup water, divided
â—¦ 1 cup soju or sake
â—¦ ½ cup gochujang
â—¦ ½ cup mild honey
â—¦ â…“ cup rice wine vinegar
â—¦ ¼ cup plus 2 tablespoons minced garlic
â—¦ ¼ cup grated fresh ginger root
â—¦ 4 scallions, trimmed off the root end, thinly sliced
â—¦ 1 ripe pear, peeled, cored, and grated on the finest side of a box grater
â—¦ 1 teaspoon black pepper
â—¦ 1 teaspoon Korean chili pepper powder or crushed red pepper flakes
â—¦ 3 tablespoons Clear Jel, ThermFlo, or other canning starch


Recipe

Combine the soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper, and chili powder or crushed red pepper flakes in a large stainless stockpot or preserving pot. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.

In a small measuring cup or bowl, use a fork or small whisk to combine the canning starch with the ¼ cup of water until it is evenly dispersed. While stirring the barbecue sauce vigorously, pour the water mixture in a steady stream. Return the barbecue sauce to a boil and boil for 1 minute or until thickened.

Ladle into sterilized pint or 24-ounce jars, leaving ½ inch of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately whether it's turning a ring to fingertip tightness or fixing clamps in place.

Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil and process for 15 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.

Store the jars in a cool, dark place for up to one year. Once opened, it will be good for up to 3 weeks when stored in the refrigerator.

Makes about 4 pints



Cook's Notes:

• Be sure to use low-sodium soy sauce and not regular soy sauce. If you use regular soy sauce, it is probable that the resulting barbecue sauce will be unpleasantly salty.

• Gochujang — the thick, brick-red, spicy, ubiquitous Korean paste — is becoming much easier to purchase in many places now. It is most commonly sold in a rectangular tub with a flip top lid. If you can't buy it locally, buy it through Amazon or online sellers of Asian foods.