Ingredients
Directions 6 steps | 20 Minutes
In a medium pot, whisk together the soy sauce, brown sugar, grated Asian pear, gochujang, ketchup, rice vinegar, minced garlic, grated ginger, black pepper and chopped scallions.
Bring to a boil over medium heat and simmer for 5-7 minutes. If any foam rises, skim it off with a spoon and discard it.
While the sauce is simmering, whisk together the cornstarch and water in a small bowl.
Whisk in the cornstarch mixture into the simmering sauce at the last minute of cooking to thicken the sauce.
Once the sauce is thickened, taste to see if it needs adjustments to your taste. (See notes 1.)
Stir in the sesame oil and sesame seeds. Remove from the heat and let cool. Use immediately or transfer to a tightly sealed container until ready for use. Enjoy!
Notes:
- If you want it sweeter, add a little extra ketchup or brown sugar. If you’d like it saltier, add more soy sauce or extra salt. If you want it spicier, add more gochujang.
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