Canned Korean Bbq Sauce Recipes

Steps:

• Mix the clear gel with 1/4 cup of water and set aside. In a large stock pot. Add the remaining ingredients and bring to a boil. Cook for 5 minutes. Add the clear gel while whisking to thicken the BBQ sauce.
• Place in jars and place in a water bath for 15 minutes. Makes about 4 pints

Steps:

• Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Steps:

• Blanch, peel and coarsely chop tomatoes to measure 10 cups.
• Combine tomatoes, onion, sugar,and cayenne in a large saucepan.
• Bring to a boil, stirring constantly.
• Boil gently, stirring occasionally for about 1/2 hour.
• Remove from heat and puree mixture.
• Return mixture to saucepan stir in vinegar, salt,garlic, and spices.
• Bring to a boil, stirring constantly.
• Boil gently for about 1 hour, stirring occasionally.
• Fill boiling water canner with water.
• Place 8 clean 1/2 pint mason jars in canner over high heat.
• Place lids and seals in boiling water, boil 5 min to soften seal.
• Ladle sauce into hot jars, to within 1/4" of top rim.
• Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness.
• Place seal on jar, and apply screw band just until finger tight.
• Place jars in canner.
• Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals.
• Store in a cool dark place.

Steps:

• Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
• Uncover and simmer 15 minutes or until thick, stirring occasionally.
• Cool 10 minutes, then place mixture in a food processor. Process until smooth.
• Refrigerate in an airtight container for up to 2 weeks.
• Serving size: 2 tablespoons.