Omma's Korean BBQ Sauce

Ingredients

• Red Onion, cut into chunks½
• Scallions, trimmed3
• Garlic, peeled8–9 cloves
• Soy Sauce1 cup
• Brown Rice Syrup (or sweetener)¼ cup
• Rice Vinegar2 tbsp
• Mirin2 tbsp
• Korean Pear or Apple, rough-chopped½ cup
• Red Bell Pepper, rough-chopped½ cup
• Fresh Ginger, knob1
• Sesame Oil1 tsp
• Black Pepper1 tsp
• Mushroom Dashi or Water¼ cup
• Potato Starch2 tbsp

Method

1. Blend. In a high-powered blender, combine the red onion, scallions, garlic, soy sauce, brown rice syrup, rice vinegar, mirin, Korean pear, bell pepper, ginger, sesame oil, and pepper. Blend until completely smooth and frothy.
2. Reduce. Transfer the marinade to a medium pot and bring to a boil over medium-high heat. Cook until reduced by about one-third, about 10 minutes.
3. Thicken. In a small bowl, stir the mushroom dashi (or water) into the potato starch to create a slurry. Gradually stir the slurry into the cooking marinade and continue stirring until the sauce thickens.
4. Cool and store. Remove from heat and let cool — it will thicken further as it cools. Refrigerate for up to several days, or freeze for longer storage.