This Korean BBQ sauce is about to BLOW. YOUR. MIND. Seriously. It’s insane. Salty, sweet, spicy, flavor-packed deliciousness that can go on anything!
But first, I have to tell you guys all about teaching my very first cooking class! If you missed it, I shared in my last blog post that I’d be teaching a spring comfort foods cooking class. The first one was last Friday and it was so, so fun. I don’t think I’ve stopped smiling from the time the first students walked in to now. I am so thankful for the opportunity to share how much I love to cook and how much joy it can bring!
Here’s my sappy Instagram post. If you’re interested in coming to the next one on April 23, you can register online here!
Well guys, last night was one of the scariest, most fun things I have ever done! Cody Uncorked is a personal passion for me, a side hustle that I do in addition to a very demanding career in PR. My goal for 2016 was to push myself outside my comfort zone, so taking on my very first cooking class definitely did that. The fact that complete strangers paid money to learn from me, that they listened attentively, asked questions and appreciated my advice and tips was so incredibly amazing. I feel so lucky and inspired and can't wait to do it again! Thanks to every single one of you who follow me, like my pictures and encourage me from online and in person. I am so grateful for you all! 💞🍴
Okay, so back to this Korean BBQ sauce! It could not be easier or more versatile – just throw (almost) everything in a sauce pan, simmer, then stir in cornstarch slurry until it thickens. Let it cool, then drizzle it on all the things.
My plan is to share a few recipes using this sauce, but if you’re looking for inspiration now, I’d recommend it on: wings, chicken/pork/steak/tofu for tacos, edamame, slaw, burgers, pizza… OMG. Yes.
adapted from All Recipes
3/4 cup brown sugar
1 cup soy sauce
2 tablespoon rice vinegar
1 1/2 tablespoons gochujang (or sambal oelek or sriracha)
1 1/2 teaspoons sesame oil
1/2 teaspoon black pepper
2 teaspoons fresh grated ginger
4 cloves garlic, grated
1 tablespoon cornstarch
1 tablespoon cold water
Whisk all ingredients except cornstarch and water in a medium saucepan and heat until simmering. While it’s heating, mix the cornstarch and water in a mug or small bowl (this is called a slurry). Pour the slurry into the simmering soy sauce mixture and whisk for about one minute. Let simmer on low until thickened, then let it cool down. Store Korean BBQ sauce in an airtight container in the refrigerator for up to two weeks!
Make this ASAP and put it on stuff okay? Like, french fries! Or in a breakfast hash! Or make Korean BBQ sauce basted bacon!