Korean meatball sauce

This was a big hit at my guild meeting. Everyone wanted the recipe.

For 1 lb of meatballs 

1 tbl veg oil

4 cloves garlic, minced

1 inch piece of ginger, grated

3 green onions chopped + 3 more chopped for garnish 

2 tablespoons rice wine vinegar

¾ cup water

⅓ cup brown sugar

⅓ cup soy sauce

2 tbl Hoisin sauce 

1 tablespoon gochujang (Korean hot pepper paste. Kroger’s has it)

2 teaspoons cornstarch

1 tablespoon water

1 teaspoon sesame oil

Sesame seeds

Sauté garlic, ginger, and onion in the oil until fragrant. Add vinegar, water, brown sugar, soy sauce, hoisin sauce, and gochujang. Bring to a boil, reduce heat, and simmer for a couple of minutes. Mix cornstarch and 1 tbl of water, and add, stirring. Bring back to the boil, stirring until thickened. Add the sesame oil. 

Can be made ahead to this point.

Add the meatballs to the sauce and let simmer for 30 minutes. Serve garnished with green onion and sesame seeds.