Korean Glaze

I will start this post by apologizing to every Korean cook out there. I love the flavour profile of Korean food and have brought a lot of my favourite flavours into this dish. However, I suspect no one in Korea has ever made anything like it. This is just my homage to the great taste of Korean food.

I wanted a different sauce to try on ribs. I wanted to get away from the usual tomato based wet ribs. I made this with a soy/brown sugar base.

I mixed all ingredients except the 15 ml (1 tablespoon) of cornstarch and 15 ml (1 tablespoon) of water together in a small saucepan.

I brought it to a boil and reduced the heat to low. I mixed the water and cornstarch into a slurry and stirred it into the pot. I cooked until the sauce was thickened and shiny.

The Verdict

The main hit is the sweet with a nice aftertaste of mild heat. Just what I was going for. This glaze would go great on any pork, chicken wings or a ham.

The Old Fat Guy

Korean Glaze

Korean Glaze

Ingredients

  • 90 ml (1/3 cup plus 1 tablespoon) brown sugar
  • 100 ml (1/3 cup plus 2 tablespoons) soy sauce
  • 15 ml (1 tablespoon) water
  • 8 ml (1 1/2 teaspoons) rice vinegar
  • 5 ml (1 teaspoon) ketchup
  • 5 ml (1 teaspoon) Sriracha
  • 5 ml (1 teaspoon) sesame oil
  • 3 ml (1/2 teaspoon) pepper
  • 3 ml (1/2 teaspoon) ground ginger
  • 3 cloves garlic, minced
  • 15 ml (1 tablespoon) corn starch
  • 15 ml (1 tablespoon) water

Instructions

  1. Mix all ingredients except 15 ml (1 tablespoon) water and cornstarch in a small saucepan.
  2. Bring to a boil over medium high heat.
  3. Reduce heat to low.
  4. Mix the cornstarch and water together and stir into the glaze.
  5. Cook, stirring, until thickened and shiny.
  6. Cool and refrigerate until ready to use.
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