This Korean BBQ Sauce Makes My Cooking Much Better Than It Is

It takes a lot of things to motivate me enough to make a sauce from scratch and keep it in my fridge. It must be easy to do – this is the case. I define easy to do as having a small number of ingredients, or primarily made up of ingredients that I keep in stock. With the exception of two lightly fringed fruits, everything here is in my pantry or refrigerator. Plus, it has to be versatile – I’m not going to spend time making a sauce that I can’t use on at least a few dishes. I put this very simple sauce on what approaches ten different lunches otherwise made with ho-hum meals and it has radically enhanced the taste profile of each. Finally, it must be good. The inclusion of the kiwi and pear disgusted me at first, but that concern was purely speculative and, in the end, completely silly. The following recipe is taken from chef and restaurateur Bill Kim’s first cookbook, Korean BBQ: master your grill in seven sauces which is available now.

Korean barbecue sauce

Makes 4 cups

Ingredients:
1 cup dark brown sugar
½ cup of water
1 cup of soy sauce
1 small white onion, roughly chopped
1 Asian pear, peeled and roughly chopped
1 kiwi, peeled and roughly chopped
8 garlic cloves, peeled
1 piece (1 inch) fresh ginger, peeled and sliced
¼ cup toasted sesame oil

By Bill Kim Korean BBQ: master your grill in seven sauces


Korean BBQ is Bill Kim’s first cookbook, and it’s not the strictly Korean cookbook as the name suggests. Kim was born in Korean but raised in the American Midwest, and her cuisine and style reflects that. The recipes in the book don’t try to dazzle you with their complexity, quite the opposite; their simplicity is what attracts you. Buy Now: $ 19

1. Combine 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 mix for about 2 minutes, until completely smooth. Add sesame oil and mix until well blended.

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 will make about 2 tbsp 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.

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