Bulgogi Sauce Recipe (Yangnyum Kanjang)

adapted from http://www.asianonlinerecipes.com/online_recipes/korea/bulgogi-sauce.php

Dipping sauce size  (marinate volume measurement follows)
===========================================================
Ingredients :
3 tablespoons	Soy sauce
2 teaspoons	Sesame oil
1 teaspoon	Chinese bean paste
2 tablespoons	Water
2 tablespoons	Rice wine (sake)
1 teaspoon	Ground sesame seeds, toasted
2 teaspoons	Finely chopped spring onion
1 teaspoon	Chili sauce, optional (I use bean paste with chili above)
1		Garlic clove, small, crushed
2 teaspoons	Sugar, white
2 teaspoons	Sugar, brown
to taste	Salt (I don't usually need it)


Marinate sauce size (4x dipping)
===========================================================
Ingredients :
3/4 cup		Soy sauce
2-3 tablespoons	Sesame oil
1-2 tablespoons	Chinese bean paste
1/2 cup		Water
1/2 cup		Rice wine (sake)
1-2 tablespoons	Ground sesame seeds, toasted
2-3 tablespoons	Finely chopped spring onion
1-2 tablespoons	Chili sauce, optional (I use bean paste with chili above)
4		Garlic clove, crushed
2 tablespoons	Sugar, white
3 tablespoons	Sugar, brown
to taste	Salt (I don't usually need it)

Method :

    *	Put soy sauce and sesame oil in a small bowl and stir in Chinese bean 
	paste, water, rice wine, ground sesame seeds, spring onion and chili sauce.
    *	Crush garlic with salt and sugar to fine paste.
    *	Stir in, mix well and serve in small individual sauce dishes.


Notes:
This is a small batch, good for dipping and small batches of marinating meat.
Make a 2+ batches to use in quantity marinating.