Recipe
Korean Shortrib Glaze
Ingredients
- 2 1/2 ounces soy sauce
- 6 1/2 ounces Hoisin sauce
- 3 ounces mirin
- 1 2/3 ounces sake
- 1 teaspoon rice wine vinegar
- 3 1/2 ounces water
- 1 1/3 ounces brown sugar
- 1/3 ounce Yuzu juice
Directions
Combine ingredients in a medium saucepan and bring to a simmer while whisking constantly. Cook until mixture forms small bubbles on the surface and is thick enough to coat the back of a spoon; take care that mixture does not boil over.
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