Red Meat Allergy Friendly Korean BBQ-Inspired Hot Sauce
Total time20 min
Prep time10 min
Cook time10 min
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Learn more →Ingredients
8 servings
- 3 tbsp garlic-infused oil
- ¼ cup gochugaru (korean red pepper flakes)
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground ginger
- ¼ tsp fine salt
- 3 tbsp water
- 1 tsp toasted sesame seeds (optional)
- 2 tbsp scallion green tops, thinly sliced (optional)
Instructions
- 1
Heat the garlic-infused oil in a small saucepan over medium-low heat until it shimmers, about 1 minute.
- 2
Add the gochugaru and stir constantly for 30–45 seconds, until the flakes are fragrant and the oil turns a deep red. Watch closely — gochugaru can scorch quickly at this stage.
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