Improved edition of home-made teriyaki sauce

In my previous blog, I’ve explained on how to make your own (basic) teriyaki sauce at home. Now, I’ve found 3 more ways to do it for different dishes. Both has Korean influence because it is using Gochujang (Korean chili paste). You may think that “chili paste” and it must be hot…Don’t worry!!! I’ve a person at home who can’t stand any hot / spicy food. If he can handle it, this means it is mild. The chili paste is just gave a light “kick” into the sauce. If you prefer the “kick” to be higher, increase the amount of Gochujang and decrease the sugar.

Recipe 1:

  • 1 tbsp. light brown sugar
  • 1 tbsp. soy sauce
  • 1 tbsp. mirin
  • 1 tbsp. sake
  • granted ginger
  • granted garlic
  • toasted sesame (optional)

This recipe is best for chicken and salmon.

Recipe 2:

  • 1 tbsp. sake
  • 1 tbsp. mirin
  • 1 tbsp. soy sauce
  • 1 tbsp. tomato ketchup
  • 1 tsp light brown sugar
  • 1 tsp Gochujang (Korean red chili paste)

This recipe is best for Korean beef roll.

Recipe 3:

  • 2 tbsp. soju (or sake if you can’t find the soju. I’ve tried the 1st time with sake because can’t find any soju.)
  • 2 tbsp. light brown sugar
  • 1 tbsp. soy sauce
  • 1 tsp Gochujang
  • 1 tsp sesame oil
  • 1/2 tsp grated garlic

This recipe is best for Spicy crispy chicken.

 

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