INGREDIENTS
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3/4 cup packed dark brown sugar
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1/2 cup medium-heat Korean chili paste (gochujang)
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1/2 cup distilled white vinegar
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1/4 cup soy sauce
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1 piece (2 inches long) ginger root, peeled (or 2 tablespoons refrigerated ginger puree)
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2 tablespoons dark Asian sesame oil
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6 large cloves garlic
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1 teaspoon salt