Korean bbq Sauce Recipe from chef Bill Kim,
Makes 4 Cups
Ingredients: 1 cup dark brown sugar ½ cup water 1 cup soy sauce 1 small white onion, coarsely chopped 1 Asian pear, peeled and coarsely chopped 1 kiwi, peeled and coarsely chopped 8 cloves garlic, peeled 1 (1-inch) piece fresh ginger, peeled and sliced ¼ cup toasted sesame oil
1. Combine the brown sugar, water and soy sauce in a bowl and whisk until the sugar dissolves. Transfer the mixture to a food processor, add the onion, pear, kiwi, garlic and ginger, and process for about 2 minutes, until completely smooth. Add the sesame oil and blend until fully combined.
2. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in standard ice cube trays, then transfer the cubes (they’ll be about 2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.
Reprinted with permission from Korean BBQ: Master Your Grill in Seven Sauces, copyright © 2018 by Bill Kim with Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
