Moon's Korean Teriyaki Sauce
"In college I worked for a Korean gentleman named Moon in his seafood/oriental grocery store. He was a wonderful chef who shared this and other recipes. This is a great marinade for grilled beef and poultry, and doubles as a dip for eggrolls and a substitute for soy sauce in fried rice. The addition of chopped ginger gives a whole different sauce that is good for all the same things. You can thicken it a little with corn starch and stir fry with it too."
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 5
ingredients
- 1⁄2 cup beer
- 1⁄2 cup kikkoman's soy sauce
- 1 tablespoon molasses
- 3 crushed garlic cloves
- 3 chopped green onions
- 1⁄2 teaspoon black pepper
- 2 teaspoons sesame oil
- 1⁄4 teaspoon red pepper flakes (to taste)
- 2 teaspoons vegetable oil
directions
- 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.
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Reviews
-
Great recipe. Added 1/3 cup brown sugar to mix and it was perfect Also stirred in 2 tbsp. cornstarch mixed with 1/4 cup water, to thicken sauce.
RECIPE SUBMITTED BY
I am a prosecuting attorney in Indiana whose wife happens to own a very cool casual fine dining restaurant in Kentland called the Old Colonial Inn. My wife bakes the excellent honey wheat bread we serve, creates beautiful desserts, and runs the front. My 10 and 12 y/o daughters both help me in the kitchen, and I am the cook. We love our little restaurant and are very proud of it. That is me in the middle of the picture. The big guy next to me is the greatest bartender in the midwest and the skinny little fellow on my other side is the Governor of Indiana, Mitch Daniels, who heard about us and dropped in for some of our fine shrimp creole.
