Moon's Korean Teriyaki Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In college I worked for a Korean gentleman named Moon in his seafood/oriental grocery store. He was a wonderful chef who shared this and other recipes. This is a great marinade for grilled beef and poultry, and doubles as a dip for eggrolls and a substitute for soy sauce in fried rice. The addition of chopped ginger gives a whole different sauce that is good for all the same things. You can thicken it a little with corn starch and stir fry with it too. Ingredients:
1/2 cup beer |
1/2 cup kikkoman's soy sauce |
1 tablespoon molasses |
3 crushed garlic cloves |
3 chopped green onions |
1/2 teaspoon black pepper |
2 teaspoons sesame oil |
1/4 teaspoon red pepper flakes (to taste) |
2 teaspoons vegetable oil |
Directions:
1. Put vegetable oil in a saucepan and heat.
2. Add garlic and onions and cook 1-2 minutes.
3. Add remaining ingredients and bring to low boil.
4. Allow to cook 10-15 minutes, strain and cool.
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