Ingredients
Equipment
Method
- In a small saucepan, combine the soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, gochujang, and mirin (if using). Whisk thoroughly while cold to break up the thick chili paste.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar fully dissolves.
- In a small cup, stir the cornstarch and cold water together until smooth. Slowly pour this slurry into the simmering sauce in a steady stream, whisking constantly.
- Reduce the heat to low. Let the sauce simmer for 2 to 3 minutes. Watch it closely: it will rapidly shift from a dull brown to a glossy, dark mahogany glaze. Once it is thick enough to coat the back of your spoon, remove it from the heat.
- Stir in the toasted sesame oil and chopped scallions (if using). Let the sauce cool for 5 minutes before using; it will continue to thicken slightly as it drops to room temperature.
Notes
Stir in 1 tablespoon of water and 1 teaspoon of brown sugar at a time over low heat. Avoid adding more vinegar, which will only emphasize the sharp saltiness.
Whisk in an extra teaspoon of rice vinegar to cut through the sugar.
If you leave the heat too high and the sugar scorches on the bottom of the pan, do not try to save it. The bitter, smoky taste will permeate the whole batch. Discard it and start over.
Avoid storing this in plastic containers. The intense natural pigments in gochujang, combined with the soy sauce, will permanently stain plastic a dull orange-brown.