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Korean Barbecue Sauce with Extra Melt Monterey Jack Cheese Sauce

Yield: 48 servings (3 quarts) | Serving Size: 2 ounces

Korean Barbecue Sauce recipe

Ingredients

  • 5 ounces | Cider vinegar
  • 3 tablespoons | Firmly packed brown sugar
  • 3 tablespoons | Soy sauce
  • 1 tablespoon plus 2 teaspoons | Toasted sesame oil
  • 2 cups | Gochujang paste

Preparation

STEP 1

Combine vinegar, brown sugar, soy sauce and sesame oil in large bowl; whisk until brown sugar is dissolved. Add Gochujang paste; whisk to incorporate.

STEP 2

Add Extra Melt Monterey Jack Cheese Sauce to Gochujang mixture; whisk until well combined.

STEP 3

Add scallions and black and white sesame seeds to cheese sauce; whisk to blend. Garnish with additional scallions and sesame seeds.

STEP 4

Hold sauce chilled until service.


Recipe Tips

Tip #1

This sauce can also be served warm over rice bowls or Korean tacos.

Tip #2

Use this sauce as a spread or dip for bahn mi sandwiches.


Nutritional Information

  • Serving Size2 ounces
  • Calories70 calories
  • Fat 4 grams
  • Sat. Fat 2 grams
  • Trans Fat 0 grams
  • Cholesterol 11 milligrams
  • Sodium 400 milligrams
  • Carbohydrates 4 grams
  • Dietary Fiber 0 grams
  • Sugars 0 grams
  • Protein 2 grams
  • Vitamin A 75 IU
  • Vitamin C 0 milligrams
  • Calcium 75 milligrams
  • Iron 0.28 milligrams

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