Korean BBQ Sauce Kabobs
Veg-EZ Video e-Cookbook • 5m 45s
Delicious on veggies, burgers & kabobs
Yield: about 2 cups
3/4 cup dark brown sugar
3/4 cup tamari
1/4 cup water
1 tablespoon seasoned rice wine vinegar
1-1/2 tablespoons of hot chili pepper paste
2 teaspoons toasted sesame oil
1/2 teaspoon coarse ground black pepper
1 heaping teaspoon fresh grated ginger
4 cloves fresh garlic, squeezed through a garlic press
1 tablespoon cornstarch
1 tablespoon water
Combine the cornstarch and water into a smooth slurry.
In a small saucepan combine the brown sugar, tamari, water, rice wine vinegar, chili paste, sesame oil, black pepper, ginger and garlic. Bring to a boil then reduce the heat to low. Whisk in the cornstarch slurry and continue stirring until the sauce has thickened.
Remove from heat and let it cool slightly before pouring into a lidded jar. Store in the fridge for up to three weeks.
If you’re using this sauce while grilling, it’s best applied the last few minutes of cooking.
Up Next in Veg-EZ Video e-Cookbook
Mediterranean Seasoned Grilled Corn
4 ears yellow corn, silk removed and thin husk remaining
1 tablespoons olive oil
1 garlic clove, crushed
2 teaspoon grated lime rind
1/4 Mediterranean seasoned salt or kosher salt and pepper
Preheat grill to medium-high heat, 350-400
Combine the olive oil a...
Grilled Red and Green Cabbage Slaw
Nonstick vegetable oil spray
2 Tablespoons vinegar
2-3 tablespoons of sugar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
4 green onions chopped
½ thinly sliced red ...
Silky Avocado Mayo
1 avocado (medium to large) or 2 Hass avocados
2 tablespoons of fresh squeezed lemon juice, about half of a medium juicy fruit
1/4 teaspoon fine salt (or more to taste)
1 pinch cayenne pepper (optional) or any pepper seasoning you like…
1/4 cup light vegetable oil...