Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade yakiniku sauce (direct from my korean grandmother). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Homemade Yakiniku Sauce (Direct From My Korean Grandmother) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Homemade Yakiniku Sauce (Direct From My Korean Grandmother) is something that I have loved my entire life. They’re nice and they look fantastic.
Sweet, fiery, and a bit exotic - spicy yakiniku sauce is a terrific barbecue sauce alternative with an Asian flair. Good luck and have fun in your kitchen! See how to make Yakiniku sauce from scratch!
To get started with this recipe, we must prepare a few components. You can cook homemade yakiniku sauce (direct from my korean grandmother) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Homemade Yakiniku Sauce (Direct From My Korean Grandmother):
- Prepare 100 ml Usukuchi soy sauce
- Take 1 tbsp Miso
- Prepare 3 tbsp or (to taste) Sugar
- Take 1 tbsp Grated garlic
- Take 2 tsp The juice from grated ginger
- Take 1 tbsp Red chili peppers (use Korean coarse or finely ground dried peppers if possible. You can use ichimi spice if you like, but it's very spicy so adjust the amount)
- Make ready 1 Cooking sake
- Take 1 Mirin
Prime Video Direct Video Distribution Made Easy. Amazon Warehouse Great Deals on Quality Used Products. How to make sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). Today, I want to talk about Sweet, Tangy and Spicy Korean Dipping Sauce aka Cho-Gochujang (초고추장) or ChoJang (초장).
Steps to make Homemade Yakiniku Sauce (Direct From My Korean Grandmother):
- Put all the ingredients in a container, and mix with chopsticks.
- Simmer over medium heat to start, and when the surface starts to get wavy, turn down the heat to low and continue simmering and reducing. Adjust the sweetness and spiciness at this stage. When it tastes the way you like it, it's done.
- To keep the sauce, pour it into a jar that has been sterilized with boiling water. Store in the refrigerator and it will keep for a while since it has no water in it.
- Variation: Halve the sugar and add the equivalent amount of yuzu tea instead.
- Here I used it with griddle cooked pork. It's also good in nikujaga (simmered meat and potatoes) and stir-fried vegetables.
I get it if you thought this post was about "steamed prawns" rather than the "dipping. This Korean cooking was called "Yakiniku". Yakiniku has nothing to do with Japan which is obvious if you notice that kimchi is prominent at Yakiniku restaurants even in Japan. It's extremely interesting that there are some Japanese that go out of their way to claim Yakiniku is Japanese food. Make it with canned or fresh pumpkin puree and up to several days ahead.
So that is going to wrap this up with this exceptional food homemade yakiniku sauce (direct from my korean grandmother) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
