Moons Korean Teriyaki Sauce Recipes

TERIYAKI SAUCE

Steps:

• Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
• Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

BEST TERIYAKI SAUCE

Steps:

• Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
• Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.

MOON'S KOREAN TERIYAKI SAUCE

Steps:

• Put vegetable oil in a saucepan and heat.
• Add garlic and onions and cook 1-2 minutes.
• Add remaining ingredients and bring to low boil.
• Allow to cook 10-15 minutes, strain and cool.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

KOREAN BARBECUE SHORT RIBS TERIYAKI

Steps:

• Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
• Preheat a charcoal grill for high heat.
• Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
• Serve immediately, spooning or brushing on any accumulated juices from the plate.

YANGNYEOM SAUCE

Steps:

• In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
• Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

SUN'S KOREAN MARINATING SAUCE

Steps:

• Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
• In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
• In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
• Preheat the oven broiler.
• Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.