Bulgogi Sauce

I've grown tired of buying prepared bottled sauces for every different Asian dish I make, only to discover high fructose corn syrup, caramel color, acetic acid, and "natural flavors" on the ingredient list. I recently found a website authored by Mike Hultquist, called chilipeppermadness.com. This website is now my go-to for spice blends. Mike likes things HOT, so I eliminate some of his recommended spices to please my own palate. His ingredients are simple, authentic, and oh-so flavorful. Give this bulgogi sauce a try! And check out Mike's website. The recipe below is a less-spicy version of Mike's.

Bulgogi Sauce

4 tablespoons soy sauce
2 tablespoons gochujang Korean chili sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon freshly grated ginger
3 cloves garlic, minced

Whisk all ingredients together in a bowl.
This sauce can be used to marinate meat for at least 30 minutes, or overnight.
Or, make my homemade meatballs and, after browning meatballs in a skillet, place them in a slow cooker, pour bulgogi sauce over the top, and cook on medium for 5 hours, stirring occasionally to coat all meatballs with delicious sauce. When I've made three pounds of meatballs (recipe X 1.5), I double this bulgogi sauce recipe for a total of 1.5 cups. Serve bulgogi meatballs over cooked white rice, and drizzle with sour cream sriracha.