Homemade Yakiniku Sauce (Direct From My Korean Grandmother)

• 100 ml Usukuchi soy sauce
• 1 tbsp Miso
• 3 tbsp or (to taste) Sugar
• 1 tbsp Grated garlic
• 2 tsp The juice from grated ginger
• 1 tbsp Red chili peppers (use Korean coarse or finely ground dried peppers if possible. You can use ichimi spice if you like, but it's very spicy so adjust the amount)
• 1 Cooking sake
• 1 Mirin

1. Put all the ingredients in a container, and mix with chopsticks.
2. Simmer over medium heat to start, and when the surface starts to get wavy, turn down the heat to low and continue simmering and reducing.
3. Adjust the sweetness and spiciness at this stage.
4. When it tastes the way you like it, it's done.
5. To keep the sauce, pour it into a jar that has been sterilized with boiling water.
6. Store in the refrigerator and it will keep for a while since it has no water in it.
7. Variation: Halve the sugar and add the equivalent amount of yuzu tea instead.
8. Here I used it with griddle cooked pork.
9. It's also good in nikujaga (simmered meat and potatoes) and stir-fried vegetables.

soy sauce, sugar, garlic, ginger, red chili peppers, sake, mirin

Taken from cookpad.com/us/recipes/168654-homemade-yakiniku-sauce-direct-from-my-korean-grandmother (may not work)