Ingredients
Scale
- 1 clove grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/3 cup strawberry preserves
- 1/2 cup gochujang
- 1/4 cup brown sugar
- 3 tablespoons rice wine vinegar
- 1/4 cup water
Instructions
- Combine all ingredients in a medium saucepan and bring to a boil. Whisk so the sugars dissolve and don’t settle on the bottom.
- Reduce to a low simmer for 20 to 25 minutes, whisking periodically, until thickened. The sauce should coat the back of a spoon and will keep thickening as it cools.
- Store in an airtight jar once cooled. Keeps freshest for 10 to 14 days.
Notes
- There is no substitute for the gochujang, so have it on hand before you start.
- Strawberry jam works in place of preserves. The texture runs slightly looser.
- Brush it on in the last 5 minutes of the cook so the sugars caramelize instead of burning.
- Prep Time: 5
- Cook Time: 25
- Category: Sauces & Salsas
- Method: Stovetop
- Cuisine: Korean, Korean BBQ
Nutrition
- Serving Size: 2 tablespoons
- Calories: 47
- Sugar: 8.9 g
- Sodium: 220.7 mg
- Fat: 0.1 g
- Carbohydrates: 11.2 g
- Protein: 0.4 g
- Cholesterol: 0 mg
