Grilled Baby Eggplants with Korean Barbecue Sauce
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5 from 2 votes

Korean Barbecue Sauce

You can, of course, buy this wonderfully sweet and savory sauce. In fact, I have a whole jar of it in my refrigerator, but homemade is really tastier and not filled with thickeners and preservatives. See the notes for the recipe for the garnish.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: Korean, Vegan
Servings: 6
Calories: 57kcal
Author: Susan Voisin

Ingredients

  • 1 teaspoon minced ginger
  • 1 clove garlic , pressed
  • 1 teaspoon minced chile pepper
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine
  • 2 tablespoons agave nectar or other sweetener
  • 2 tablespoons water
  • 1/3 cup unsweetened apple juice concentrate (the frozen kind is fine)
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions

  • Place all ingredients except the sesame seeds into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to very low and simmer until partially reduced, about 15 minutes. Remove from heat and add sesame seeds. Sauce should thicken as it cools. To use, warm slightly and serve over vegetables and tofu. Makes about 6 2-tablespoon servings.

Notes

Spicy Green Onion Garnish

For best color, make this right before you plan to serve it.
4 green onions, bulb removed
1 clove garlic, minced
2 tablespoons minced red bell pepper
1-2 teaspoons minced hot chile pepper (I used jalapeƱo)
1 teaspoon toasted sesame seeds
1/2 teaspoon soy sauce
1/8 teaspoon sesame oil
Finely chop the green onions. Mix them well with the remaining ingredients. Serve over eggplant or other vegetables.

Nutrition

Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 14.1g | Sodium: 359mg