Korean BBQ Sauce

Plan Z Phase: This is a Z2 (ZReduction) recipe.

This sauce is amazing. You can use it on beef, chicken or even a steak-like fish. Swordfish comes to mind. Or Tuna. Or a pork loin chop.

Over the years I have come to a new realization in how I barbecue. I don’t put sauce on early. Instead of putting it on while grilling, I spoon it on as a drizzle when I plate the meat. By doing this I don’t gum up my grill and have a baked-on gooey mess I have to scrape off later. I don’t burn the sauce, and I can keep better control over the cooking temp on my meat. No flare ups, either!

Serving Size: 1 Tablespoon

Ingredients:

• ¾ cup of Tamari or Bragg’s Aminos
• ½ cup of Swerve or ZSweet granular (this is a sugar substitute you can buy on line or watch for it to come to your store)
• 2 Tbl minced garlic (jar garlic is fine)
• 1 Tbl of rice wine vinegar
• 1 Tbl of Sriracha sauce (or to taste)
• 1 tsp of grated fresh ginger
• 1 tsp of Asian sesame oil
• 2 tsp of corn starch
• 2 Tbl of water

Instructions:

Put all of the ingredients except the cornstarch and water in a medium sauce pan and bring it up to a low boil. Stir regularly to get the sweetener to dissolve and the sauce will be a medium thickness and a deep brown. This will only take about 5 minutes. You’ll see the bits of garlic floating around. In a small container, stir the cornstarch and water together and get the corn starch to dissolve. Then pour it into the barbecue sauce and bring to a low boil.  In about 2-3 minutes the sauce will be thick and shiny. Turn off the heat. Set aside to stay warm.

Grill your meat/poultry or fish. Brush the sauce on at the end of the cooking time or do what I did and drizzle it over the meat when you serve it.

This will make about a cup of sauce so you’ll have plenty to serve on the side for a dipping sauce. In Z2, you are limited to 1 Tbl of the sauce. That will be plenty to give you the flavor profile.

Enjoy!

Cheers,