lol, people are putting down exact measurements on their recipes. I usually use some random sized bowl and eyeball the amounts. I do a little bit of that east/west fusion when making bulgogi. read more
Step 1, Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Step 2, Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes. read more