Korean Marinade and Sauce

• Vegan
• Gluten free

• Produce

  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 3 Green onions, chopped (1/3 cup

• Condiments

  • 1 1/2 cups Soy sauce, low sodium

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 2 tbsp Sesame seeds, Toasted
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Sesame oil, toasted

Found on theyummylife.com

Description

Ingredients

• 1-1/2 cups soy sauce (low sodium)
• 3/4 cup sugar
• 1/4 cup toasted sesame oil
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced ginger
• 2 tablespoons toasted sesame seeds
• 1 teaspoon crushed red pepper flakes
• 3 green onions, chopped (1/3 cup)
• optional: 1 Asian pear, grated or pureed (may be added to sauce if using for bulgogi marinade, but not essential)

Directions

• In medium bowl, whisk ingredients together until sugar is dissolved. Cover and refrigerate until use. Uses: 1. a marinade for beef bulgogi and other meats2. vegetable stir fries--simply stir fry your choice of veggies in a little oil, and stir in some of this sauce at the end3. noodles--the sauce adds flavor to Korean glass noddles4. drizzle it on riceAny leftover sauce is freezable to use for future meals.Recipe inspired by instructor Naam Pruitt at the Kitchen Conservatory in St. Louis.