Recipe by holmes416
"I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs."
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dark brown sugar
rice wine vinegar
chile-garlic sauce (such as Sriracha®)
grated fresh ginger
Asian (toasted) sesame oil
1 1/2 teaspoons
ground black pepper
This was a fantastic sauce. I halved the recipe for just the two of us, but kept the chili sauce at the original amount. I threw in some fresh parsley also. Was great on grilled salmon and fruit kabobs (and half was plenty for three filets, and six kabobs). This would be terrific on chicken or pork also. A keeper in this household!
Love this sauce! I am a vegetarian and I use this sauce when making a Korean BBQ sandwich for my family. They all love it including the 7 year old! It's a little spicy so I go light for the kids.
I strain the sauce before using it too.
This is off the hook! Made it and put it on some spare ribs, baked them and wow. I'll never buy or make another sauce. Thanks!
Fantastic sauce! I scaled it down to two servings to try. It produces a nice, thick sauce after you boil it. When poured over some stir-fried some veggies (onion, celery, mushroom, broccoli), it liquefied more and all was great over rice. Would be good to keep on hand in the fridge to throw something together when you're short on time using chicken, beef, seafood, or pork as the author mentioned. Thanks for sharing your recipe, holmes416. It's a keeper!
Very flavorful sauce, a perfect mix of sweet, salty and a little spice.
4-Star, as I save 5-star ratings when my socks are blown off... this recipe didn't so much. I like oriental, and this marinade/sauce was very good...the end didn't look like the picture, as mine was thicker (too much corn starch maybe?), was pretty sweet and salty (I added more vinegar to cut down the sweetness, and next time will use low-sodium soy sauce). One tbsp of Sriracha was just right, as I like heat, maybe next time add a tad of chili-garlic paste to up the ante. Marinaded sliced pork sausage and veggies, skewered them, and grilled the works....was quite tasty. I based the kabobs as they grilled and warmed a small bowl of marinade as a dipping sauce. Doing all of this, the flavor wasn't overpowering. Next time, I'll make the adjustments as mentioned above. If you enjoy oriental food, try this sauce ... a nice base to venture on to be creative.
I put a little bit more siriacha in there for a bit more heat. I used it on chicken wings at my last BBQ. The next day two of my buds called me and asked about the sauce...Fire!
Great, nice balance of flavors. I used half the siracha and it had just a nice hint of heat. I also used splenda brown and that worked fine. I marinated boneless chicken thighs in bottled teriyaki (overnight), then grilled them and hit them with the sauce the last couple of minutes and passed the sauce at the table, everyone loved it. One suggestion - you really do not need to make a slurry with the cornstarch/water and add it in. Just stir in the cornstarch with everything else before you put it on the heat and it comes out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean BBQ Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 11
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