This Quick Vegan Bulgogi Sauce is easy to make and will give all your Asian recipes a fantastic flavor boost.
No blog blather today…just the recipe that you all have been asking me to post.
This Quick Vegan Bulgogi Sauce is easy to make and will give all your Asian recipes a fantastic flavor boost.
- 1 cup low sodium tamari (or soy sauce if you don't need gluten-free)
- 1/4-1/3 cup date sugar or sweetener of choice
- 8 oz can of pineapple juice
- 1/2-1 tsp garlic powder
- 1/2-1 tsp onion powder
- 1/2 tbsp Mirin (sweet rice seasoning) optional, but highly recommended.
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds (crushed a bit)
- 2 tbsp water
- 3 tbsp corn starch
- 1/4-1 tsp gochujang paste (optional)
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Add tamari, sugar, pineapple juice, garlic powder, onion powder, Marin, and rice vinegar to a medium saucepan. Whisk until blended well. Heat on medium heat.
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In a small bowl, whisk the cornstarch and water. Set aside.
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Add the crushed sesame seeds to the sauce and the Gochujang (if using) and bring the sauce to a low boil.
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Add the cornstarch slurry and whisk constantly until the sauce thickens. It should still be easily pourable.
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Use the sauce while still warm or store it in a glass bottle or jar in the fridge.
What is Marin? Do you mean Mirin? How long will this keep in the fridge?
I did mean Mirin, thank you! I’ve corrected it. We use this up quickly most of the time, so I’m not sure how long it would last. The longest we’ve had it in the fridge is about a month and it was as good as new, so I imagine it has a long life.