Ingredients

• 3/4 cup Soy sauce
• 1/4 cup Water
• 1 cup Brown sugar
• 1/4 cup Mirin (non-alcoholic)
• 2 tablespoons Sesame oil
• 1 tablespoon Rice vinegar
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Red pepper flakes
• 1 tablespoon Gochujang
• 1 tablespoon Grated ginger
• 1 1/2 tablespoons Grated garlic
• 1 Scallion, finely chopped
• 3 tablespoons Cornstarch
• 3 tablespoons Water (for slurry)

Instructions

1. Combine soy sauce, 1/4 cup of water, brown sugar, mirin, sesame oil, rice vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion in a saucepan. Heat the mixture on high until it reaches a boil, approximately 5-7 minutes.
2. In a small bowl, create a slurry by combining 3 tablespoons of water with cornstarch. Once the sauce is boiling, add the cornstarch slurry and whisk until it thickens. Continue cooking until the sauce reaches a thickness that coats the back of a spoon and holds, approximately 6-8 minutes.
3. Allow the sauce to cool completely before transferring it into a clean jar. It's ready for immediate use or can be stored in an airtight container for up to two weeks.

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