Korean Bulgogi Sauce

Monica at The Yummy Life had a recipe I wanted to try:  Vegan Bulgogi.  I didn't make the Bulgogi but just the sauce this time.  I will wait until South Carolina for the Bulgogi itself.  I do not have a high tolerance for disappointing people with the supper menu so this seemed like a great idea--the waiting for the bulgogi.  Son #3 says he eats bulgogi for lunch occasionally when going out with co-workers.  I do not think his progeny has a taste for it yet.

This is her Everyday Sauce recipe the way I made it.


1 1/2 cups soy sauce
3/4 cup sugar
1/4 cup toasted sesame oil
6+ garlic cloves
2 inches fresh ginger
1 teaspoon crushed red pepper flakes
1/3 cup chopped green onions

Put all these items in your blender and blend until smooth.  Store in glass jars in the refrigerator.  Shake before using.

It is a good idea to label the jar covers so there are no unpleasant surprises for  people who happen to open the refrigerator looking for hot fudge sauce...