1/4cupgrated fresh ginger rootabout a 4-inch piece
4scallionstrimmed of the root end, thinly sliced
1ripe pearpeeled, cored, and grated on the finest side of a box grater
1teaspoonblack pepper
1teaspoonKorean chili pepper powder or crushed red pepper flakes
3tablespoonsClear Jel or canning starchsee cook's notes
Instructions
Combine the soy sauce, light brown sugar, 1 cup water, soju, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper, and chili powder in a large stainless pot. Stir while bringing to a boil. Boil for 5 minutes, stirring frequently.
In a small measuring cup or bowl, whisk together the canning starch with the water. While stirring the barbecue sauce vigorously, slowly pour the starch mixture into the sauce. Return the barbecue sauce to a boil and boil for 1 minute or until thickened. (If you intend to can this sauce, proceed to the next paragraph now.) Pour the sauce into jars and store in the refrigerator for up to three weeks. Enjoy!
OPTIONAL CANNING DIRECTIONS: Ladle the hot barbecue sauce into sterilized pint or 24 ounce jars, leaving ½-inch of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Position new, two-piece lids on the jars and tighten to fingertip tightness.
Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean, and labeling.
Store the jars in a cool, dark place for up to a year. Once a jar is opened, it will be good for up to 3 weeks when stored in the refrigerator.
Notes
Yes, you can halve or even quarter this recipe if you don't need a full batch, but I'll be honest and tell you that I've never had extra sauce. If you make the full recipe and just toss it in the refrigerator, you'll have enough for a few different meals and you will be happy to have it tucked away.If you don't intend to can this sauce, you can substitute cornstarch for the canning starch.