5 Minute Keto Korean Barbecue Sauce
This recipe is designed to teach everyone how to make 5-minute keto Korean barbecue sauce
Servings 7 oz
Calories 46kcal
Ingredients
- 30 ml (2 TBS) water
- 1/4 tsp xanthan gum
- 90 ml (6 TBS) liquid aminos or soy sauce
- 60 ml Keto maple syrup I use Lakanto maple syrup
- 22 ml (1 1/2 TBS) rice vinegar or vinegar of choice
- 1 TBS chili paste or sauce
- 2 tsp avocado oil
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/4 tsp crushed red pepper flakes adjust to taste
Instructions
- Whisk the water and xanthan gum in a medium saucepan over medium heat until smooth and forms a gel. Add the remaining ingredients and stir to fully combine. Continue stirring constantly until the mixture come to a low boil. Reduce the heat to medium low.
- Simmer 3 to 5 minutes stirring frequently until the mixture is slightly thickened. Remove the saucepan from the heat and adjust the flavors if needed to your taste. Allow the sauce to cool in the pan for 10 minutes . It will continue to thicken up as it cools.
- Pour the sauce into a mason jar or an airtight container. Use immediately in any recipe that requires Korean barbecue sauce or store in the refrigerator up to 1 week.
Nutrition
Serving: 2TBS | Calories: 46kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g