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Thursday, August 1, 2013

Sugar-Free Korean BBQ Sauce


It's the first day of August!  Which means it's Adam's birthday today.  The only thing he wants, same as every year, is the iced birthday cookie his mom always buys him.  But I also plan to make him some of his favorite meals this weekend pulling chicken wraps and homemade pizza.  We're also getting a treat: his parents are taking the girls for a sleepover Saturday night, so we can have a little date!!

This recipe was a winner from last weekend.

If you've been to a Korean restaurant than you may know that the cuisine can be pretty meat-heavy.  They love their BBQ!  And like BBQ in other parts of the world, the sauces tend to be thick and sweet-savoury.  Yummy, but unfortunately, loaded with sugar.

I have recreated a version here with all the sweetness, richness, viscosity and flavour of the traditional ones, but none of the refined sugar.  You can use it as you would any Asian BBQ sauce, however, I used it in a tofu and pepper stir-fry.  It was yummilicious...so much so that even Adam was impressed (although admittedly he probably would have loved it even more on chicken wings...

Sugar-Free Korean BBQ Sauce

2 cups pitted dates
1 cup boiling water
Small chunk, fresh ginger, peeled and cut into pieces
2 cloves garlic
1/2 tsp toasted sesame oil
1/2 cup rice vinegar
1/4 cup soy/tamari/coconut aminos
1 can tomato paste
Hot chili flakes, to taste (optional)
1/2 tsp salt

Pour boiling water over dates and let sit until dates are soft.  Place dates and water in food processor and puree until smooth.  Add remaining ingredients and process until smooth.  Add additional water if you find it too thick.  Keep refrigerated up to a week or freeze.

This recipe has been submitted to Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.