2 cups Shoyu

2 cups Sugar

1 cup Honey

1/3 cup Mirin

1 tablespoon Sesame Oil

2 tablespoons Ko Chu Jang (hot Korean chili paste)

1/2 teaspoon Salt

1/2 cup Ginger, grated

6 cloves Garlic, crushed

Combine all ingredients except for ginger and garlic in a saucepan. Bring to a gentle boil. When foam develops on surface, simmer until thick (3 to 4 minutes). Remove from heat.

To give a fresh flavor, add ginger and garlic to cooled sauce (the more the better).

Use this sauce for marinating chicken, beef, pork, etc. Use also to drizzle over cooked meats.