Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 2 Tbsp rice wine vinegar
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp gochujang (Korean chili paste)
  • 1 tsp black pepper

Instructions:

  1. In a saucepan, combine the soy sauce, brown sugar, rice wine vinegar, gochujang, minced garlic, grated ginger, and black pepper. Whisk vigorously until the gochujang paste is fully dissolved and no brown sugar clumps remain.
  2. Place the pan over medium-high heat. Bring the mixture to a gentle boil, stirring constantly. Once it reaches a boil, reduce the heat to a simmer for 3–5 minutes until the sauce thickens and develops a glossy, mahogany-colored appearance.
  3. Remove the pan from the heat immediately. Stir in the toasted sesame oil to preserve its nutty aroma. Let the sauce cool for 5 minutes before transferring to an airtight glass jar.