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low sodium soy sauce
korean hot pepper sauce (gochujang)
inch piece fresh ginger, peeled and grated
In a saucepan, combine ketchup, vinegar, soy sauce, pepper, sugar, sesame seeds, pepper sauce, scallions, garlic and ginger.Heat on medium heat.
Whisk until well blended.
Bring to a simmer. Then reduce heat to medium low.
Cook at a low simmer (don't boil) until thickened, about 20 minutes.
Add sesame oil, stirring to mix well.
If you don't use it right away cover and refrigerate for up to 2 day.