Korean Barbeque Sauce
If you’re looking for a Kabob recipe that’s packed with fresh flavor and drenched in a rich sweet and spicy barbeque sauce, then you’ve come to the right place. And, the best part is, you can pull together an entire platter and a jarful of sauce in 30 minutes or less- so it’s perfect for a busy Fourth of July holiday cookout. What really makes this recipe special is the sauce-which turns this tofu, fruit and veggies kabob into a finger licking delicious delight! Homemade grill sauces like this easy Korean style glaze are super economical and flexible, so you can adjust it suit your own taste. Honestly, store bought just doesn’t compare. Plus, you’ll have enough for a couple of outdoor or indoor cooking sessions. This recipe can be doubled or even tripled and stored in the fridge for a couple of weeks. Mix and match whatever veggies and fruits are your favorites. As always we’d love to hear from you and hope you’ll share your own ideas and summer grilling kabob inspirations!And if you like what you see you can sign up for VegEZ and get a new recipe from Toni every week.
Here’s the recipe for sauce:
Yield: about 2 cups
3/4 cup dark brown sugar
3/4 cup tamari
1/4 cup water
1 tablespoon seasoned rice wine vinegar
1-1/2 tablespoons of hot chili pepper paste
2 teaspoons toasted sesame oil
1/2 teaspoon coarse ground black pepper
1 heaping teaspoon fresh grated ginger
4 cloves fresh garlic, squeezed through a garlic press
1 tablespoon cornstarch
1 tablespoon water
Combine the cornstarch and water into a smooth slurry.
In a small saucepan combine the brown sugar, tamari, water, rice wine vinegar, chili paste, sesame oil, black pepper, ginger and garlic. Bring to a boil then reduce the heat to low. Whisk in the cornstarch slurry and continue stirring until the sauce has thickened.
Remove from heat and let it cool slightly before pouring into a lidded jar. Store in the fridge for up to three weeks.
If you’re using this sauce while grilling, it’s best applied the last few minutes of cooking.
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