Homemade Yakiniku Sauce (Direct From My Korean Grandmother)

1. 1

   Put all the ingredients in a container, and mix with chopsticks.

2. 2

   Simmer over medium heat to start, and when the surface starts to get wavy, turn down the heat to low and continue simmering and reducing.

3. 3

   Adjust the sweetness and spiciness at this stage.

4. 4

   When it tastes the way you like it, it's done.

5. 5

   To keep the sauce, pour it into a jar that has been sterilized with boiling water.

6. 6

   Store in the refrigerator and it will keep for a while since it has no water in it.

7. 7

   Variation: Halve the sugar and add the equivalent amount of yuzu tea instead.

8. 8

   Here I used it with griddle cooked pork.

9. 9

   It's also good in nikujaga (simmered meat and potatoes) and stir-fried vegetables.

* Per serving · 4 servings · Values may vary.

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