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8 Serves
106 Mins
In a medium saucepan, combine the fermented soybean paste, rice vinegar, brown sugar, sesame oil, and garlic. Whisk until smooth.
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MoroccanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
77 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens to a syrupy consistency.
Season the sauce with salt and black pepper to taste, then remove from heat and allow it to cool before serving.
52
g29
g20
g
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Chinese