This intense sauce plays on the flavors of bulgogi (Korean barbecue). Serve chilled or at room temperature.
Make Ahead: The sauce can be refrigerated for up to 5 days.
Servings: 1 cup
- 2 tablespoons canola oil
- 2 medium cloves garlic, minced (about 2 1/2 teaspoons)
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons ketchup
- 1 tablespoon distilled white vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons Thai chili sauce, such as Sriracha
- 1/2 cup plus 1 tablespoon water
- 2 teaspoons cornstarch
- 3 scallions (both white and light-green parts), trimmed and cut crosswise into thin slices (1/4 cup)
- 2 teaspoons sesame seeds, toasted (see NOTE)
Combine the oil and garlic in a medium saucepan over medium heat; cook for 1 to 2 minutes, until the garlic sizzles steadily and becomes fragrant.
Add the soy sauce, brown sugar, ketchup, vinegar, toasted sesame oil, chili sauce and 1/2 cup water. Increase the heat to medium-high to bring just to a boil.
Meanwhile, combine the cornstarch with the remaining 1 tablespoon water in a small bowl; stir it into the bubbling sauce. Return to a boil so the sauce thickens, then add the scallions and sesame seeds. Cover and refrigerate for up to 5 days.
NOTE: Toast the sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking them frequently, just until fragrant and lightly browned.
From food writer Tony Rosenfeld.
Tested by Bonnie S. Benwick.
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