Ingredients:

  • 1 cup (240 ml) Low-sodium soy sauce (or Tamari for gluten-free)
  • 1/2 cup (120 ml) Filtered water or unseasoned beef stock
  • 1/3 cup (75 g) Dark brown sugar, packed
  • 2 Tbsp (30 ml) Honey or rice malt syrup
  • 1/2 medium (approx. 100 g) Yellow onion, grated finely or puréed
  • 1/2 small (approx. 100 g) Asian pear (or Bosc pear/Fuji apple), peeled and puréed
  • 4 cloves (20 g) Fresh garlic, minced finely
  • 1 Tbsp (15 g) Fresh ginger, peeled and grated
  • 1 Tbsp (15 ml) Toasted sesame oil
  • 1 tsp (5 g) Freshly ground black pepper
  • 1 tsp (5 g) Gochugaru (Korean chilli flakes, optional, adjust to taste)
  • 2 tsp (10 g) Roasted sesame seeds (for garnish/texture)

Instructions:

  1. Prepare the Fruit and Vegetable: Peel and either finely grate or process the onion and Asian pear until they form a smooth purée. Finely mince the garlic and grate the ginger.
  2. Combine Wet Ingredients: In the medium saucepan, combine the soy sauce, water (or stock), brown sugar, and honey/syrup. Whisk over medium heat until the sugar is fully dissolved.
  3. Add Aromatics: Stir in the puréed onion, pear, minced garlic, and grated ginger.
  4. Simmer and Reduce: Bring the mixture to a gentle simmer (do not boil aggressively). Reduce the heat to low and cook for 8 to 10 minutes, stirring occasionally. The goal is to slightly thicken the sauce and mellow the raw flavour of the aromatics.
  5. Cool Down: Remove the saucepan from the heat completely and allow the sauce to cool for at least 30 minutes at room temperature.
  6. Add Finishing Oil: Once the sauce has cooled (this is critical!), stir in the toasted sesame oil and the black pepper. If using, whisk in the gochugaru.
  7. Rest and Store: Pour the sauce into an airtight container. Refrigerate for a minimum of 4 hours, or preferably overnight, to allow the complex flavours to fully develop.
  8. Serve: Stir well before using, topping with roasted sesame seeds if desired.