Gyu Kaku Sauce Recipe (Sweet Soy + Spicy)
I present to you my versions of the Gyu Kaku sauces: sweet soy and hot and spicy. I cannot imagine eating gyu kaku without them. I am thickening them with a little bit of cornstarch because I think they have a slightly syrupy texture. Try not to go over the specified amount of ginger and garlic. It can be tempting but it will quickly overpower the sauces.
Ingredients
Sweet Soy Tare
Hot And Spicy
- 2 tablespoons soy sauce
- 4 tablespoons honey
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ¼-1 teaspoon gochujang (Korean chili paste)
- ½ clove garlic (grated)
- ¼ teaspoon ginger (grated)
- ½ teaspoon cornstarch
Instructions
Sweet Soy Tare
- Combine all the ingredients in a small saucepan. Heat it over medium heat until it boils. Turn off the heat and let it sit for 10 minutes. Pour the sauce through a fine-meshed strainer to remove the pear pulp. The sauce is now ready to use and you can keep it in the fridge for up to one week.
Hot And Spicy
- Combine all the ingredients in a small saucepan. Heat it over medium heat until it boils. Turn off the heat and let it sit for 10 minutes. The sauce is now ready. Transfer to a jar, refrigerate, and use within one week.
Nutrition
Calories: 93kcalCarbohydrates: 22gProtein: 3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 1259mgPotassium: 75mgFiber: 1gSugar: 19gVitamin A: 4IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!