Korean BBQ Sauce

Recipe courtesy Vincent Camillo for Cooking Channel

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  • on June 30, 2013

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    I made this sauce just yesterday minus the chives and despite my apprehensiveness about the ketchup it turned out WONDERFUL! I have a good amount of this set in my fridge waiting to be placed on flat plate ribs today. It has a sweet taste that is contrasted by vinegar and then highlighted with a spicy undertone. The sauce itself reduces fantastically and has a deep rich red caramel coloring to it. Because of the thickness the sauce really sticks to the ribs well and develops a heavy sticky coat around the meat instead of simply dripping into your BBQ.

    I served this with a side of Thai Slaw and steamed rice it turned out fantastic!

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