Spicy Bulgogi Glaze
1 cup soy sauce
2 Tbsp. of gochujang (Korean red pepper paste) or ¼ cup chili garlic hot sauce
¼ cup honey, agave, or packed brown sugar
1 Tbsp. sesame oil
1/2 cup water
4 cloves of garlic, grated
1 Tbsp. peeled and grated ginger
½ of an Asian pear or sweet apple, grated
Combine all glaze ingredients in a sauce pot. Bring to a boil and reduce over medium heat until sauce has thickened to the consistency of a thin caramel sauce.
While Beef Ribs are hot, brush on the glaze. Let the glaze absorb and become sticky.
Inspired by Fege’s BBQ
Serve this dish with steamed rice and your favorite banchan (side dishes) like kimchi, or pickled radishes and enjoy!