🤪Korean BBQ Sauce - Warning: Dangerously Delicious Sweet Heat 🤪

Just a heads up, this is just the recipe for the SAUCE... a recipe for the Pork Belly will have to come at a later date.

I have been doing a lot of research lately looking into different Asian cuisine and cultural techniques that are used to prepare balanced traditional meals.

Growing up, I didn't consume many Asian-influenced meals much other than sushi.

It is nice to allow myself to branch out and learn about the different texture and flavor combinations, instead of staying in a little box. Fried chik'n and french fries can only satisfy my taste buds for so long.

Finding different creative outlets for my indulgent design of cooking is a lot of fun and I love that I can share these recipes with whoever cares to read what I post.

I am really excited to share this sauce recipe because I genuinely feel like it might be one of my favorite sauce creations so far.

It's hard for me to sit down and write recipes sometimes with everything going on in our scary world right now, but this sauce gave me my push I needed. With that being said, here's the recipe:

Korean BBQ Sauce:

1 Cup of White Wine (I used cheap cooking wine...)

1/4 Cup of Kochujang Paste

4 Tbsp of Sugar

3 Tbsp of Soy Sauce

3 Tbsp of Minced Garlic

1 Tbsp of Ground Ginger

1 Tbsp of Sesame Oil

1 Tsp of Red Chili Flakes

1 Tsp of Fresh Ground Black Pepper

1 Tsp of Onion Powder

1 Tsp of Rice Vinegar

1/2 Tsp of Maple Syrup

Squirt of Lemon Juice

Add your white wine, kochujang, sugar, and maple syrup to a bowl and whisk until combined. In a small pan, add garlic and sesame oil and caramelize. Add this to your wine mixture. Now, add everything else except for the black pepper and soy sauce. Mix everything up well, making sure there are no clumps in the sauce so far. Add the soy sauce and black pepper.

You can keep the sauce at this stage, and use it as a marinade in the fridge (later cooking it with your protein), or can now cook the sauce on a medium-low heat until sticky and fragrant. You want the sauce to glisten, as a glaze would.

Enjoy!