Best 8 Moons Korean Teriyaki Sauce Recipes
In this comprehensive guide to the authentic Korean delicacy, you will embark on a culinary journey to discover the secrets of creating an irresistible "Moons Korean Teriyaki Sauce." This tantalizing sauce, made with carefully selected ingredients, brings together the perfect balance of sweet, savory, and umami flavors. With step-by-step instructions and insightful tips, this article will guide you through the process of crafting this versatile sauce, transforming ordinary meals into extraordinary culinary experiences.
Let's cook with our recipes!
TERIYAKI SAUCE
This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
Provided by Esther Clark
Categories Condiment
Time 15m
Yield Makes 1 medium sized jar
Number Of Ingredients 8
Steps:
- Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
- Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein, Sodium 0.33 milligram of sodium
BEST TERIYAKI SAUCE
Steps:
- Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
- Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.
Nutrition Facts : Calories 48 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 574 mg, Sugar 7 g, ServingSize 1 serving
MOON'S KOREAN TERIYAKI SAUCE
In college I worked for a Korean gentleman named Moon in his seafood/oriental grocery store. He was a wonderful chef who shared this and other recipes. This is a great marinade for grilled beef and poultry, and doubles as a dip for eggrolls and a substitute for soy sauce in fried rice. The addition of chopped ginger gives a whole different sauce that is good for all the same things. You can thicken it a little with corn starch and stir fry with it too.
Provided by ed 29260
Categories Sauces
Time 20m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 9
Steps:
- Put vegetable oil in a saucepan and heat.
- Add garlic and onions and cook 1-2 minutes.
- Add remaining ingredients and bring to low boil.
- Allow to cook 10-15 minutes, strain and cool.
TERIYAKI SAUCE
Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.
Provided by Food Network
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
- To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
MAPLE SYRUP KOREAN TERIYAKI CHICKEN
I found this recipe for the Zaar World Tour 2005. Times are estimated. Instead of the chicken, you could use extra firm tofu.
Provided by katie in the UP
Categories Chicken
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- Preheat the oven broiler. Lightly grease a baking dish.
- Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
- Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.
Nutrition Facts : Calories 694.3, Fat 13, SaturatedFat 2.2, Cholesterol 68.4, Sodium 892.8, Carbohydrate 105, Fiber 4.3, Sugar 14, Protein 37.8
KOREAN BARBECUE SHORT RIBS TERIYAKI
We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.
Provided by Chef John
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
- Preheat a charcoal grill for high heat.
- Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
- Serve immediately, spooning or brushing on any accumulated juices from the plate.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 24.4 g, Cholesterol 93.1 mg, Fat 41.6 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 17.6 g, Sodium 1858 mg, Sugar 21.7 g
YANGNYEOM SAUCE
Yangnyeom chicken, a style of Korean fried chicken that's been glossed with a gochujang-based sauce, is always a good time. Here, you're getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name - yangnyeom (pronounced YANG-nyum) means "seasoned" in Korean - and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.
Provided by Eric Kim
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
- Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.
SUN'S KOREAN MARINATING SAUCE
Steps:
- Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
- In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
- In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
- Preheat the oven broiler.
- Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 22.8 g, Cholesterol 50.7 mg, Fat 10.1 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 1846.2 mg, Sugar 19.4 g
Tips:
- Choose the right ingredients: Use high-quality ingredients for the best flavor. Look for fresh ginger and garlic, and use a good quality soy sauce and rice vinegar.
- Brown the meat or tofu: Browning the meat or tofu before adding it to the sauce will help to develop flavor and color.
- Simmer the sauce: Simmering the sauce for a few minutes will help to meld the flavors and thicken the sauce.
- Use a cornstarch slurry to thicken the sauce (optional): If you want a thicker sauce, you can add a cornstarch slurry. Combine equal parts cornstarch and water in a small bowl and stir until smooth. Bring the sauce to a simmer and then add the cornstarch slurry, stirring constantly until the sauce has thickened.
- Serve immediately: Teriyaki sauce is best served immediately. You can reheat it if necessary, but it will not be as good as when it is freshly made.
Conclusion:
Moon's Korean Teriyaki Sauce is a delicious and versatile sauce that can be used to marinate, glaze, or stir-fry meat, seafood, and tofu. It is also a great dipping sauce for appetizers and snacks. With its sweet, savory, and slightly tangy flavor, Moon's Korean Teriyaki Sauce is sure to please everyone at your table. So next time you're looking for a quick and easy weeknight meal, give Moon's Korean Teriyaki Sauce a try. You won't be disappointed!
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