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