1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon sesame oil
1 tablespoon Korean chili paste (Gochujang)
1 teaspoon sesame seeds, toasted
Step 1
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In a medium saucepan, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, minced ginger, sesame oil, and Gochujang. Whisk to stir the ingredients until the mixture is well combined.
Step 2
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Place the saucepan over medium heat and bring the mixture to a gentle simmer. Keep stirring to ensure the sauce doesn’t stick to the bottom of the pan. Allow it to simmer for about 5-7 minutes.
Step 3
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While the sauce is simmering, heat a dry skillet over medium heat. Add the sesame seeds to the skillet and toast them, This should take about 2-3 minutes. Once the seeds are golden and fragrant, remove them from the heat and set them aside.