International dishesSauces and DipsKoreaabout 15 minutes
This sauce takes 15 minutes and keeps for a week. The one thing to watch is the thickness, since a little extra cornstarch turns it gluey. Stirring the cornstarch into 250ml cold water before the flame goes on is what keeps the sauce free of lumps.
It boils for about a minute, and the moment it thickens the heat comes off. Garlic and shallot fry for only 45 seconds, just to their aroma, because browning them turns the whole batch bitter.
This batch weighs about 552g, at roughly 85 calories per 100g.
Method
Put 2 tablespoons gac oil in a pan to give the sauce its color.
When the oil is hot, add 1 tablespoon minced garlic and 1 tablespoon minced shallot and fry for about 45 seconds, only until fragrant and not browned, then turn off the heat.
Add 250ml water and 1.5 teaspoons cornstarch and stir until the starch dissolves.
Add 2 teaspoons seasoning powder, 3 tablespoons kOBE Monk Fruit Blend, 5 tablespoons soy sauce, 5 tablespoons oyster sauce and 2 tablespoons ketchup and stir to combine.
Turn the heat to medium and bring the sauce back to a boil. Once it starts to thicken and has bubbled for about 1 minute, turn off the heat.
Taste and adjust. The sauce is right when it reads savory with a light sweetness behind it.
Tips
Fry the garlic and the shallot for just 45 seconds to bring out the aroma, since a deep golden color turns the sauce bitter.
Gac oil is only for color, and cashew oil works in its place.
Dissolve the cornstarch in cool water before the pot goes on the heat, because hot water makes it clump instantly.
Kill the heat about 1 minute after the sauce returns to a boil, as longer turns it harshly salty.
Cool it completely before it goes into a glass jar, kept in the fridge for glass noodles or mixed noodles.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.