How do I make Korean style (thick and sweet) Teriyaki sauce that is found in the teriyaki shops?

Question

I live in the Seattle area, and I don't want to have to spend $10 for a few ounces of their sauce, and I want to know how to make a similar sauce. I want it thick and a bit sweet, not too salty. Most Korean Teriyaki restaurants here have it. And I know it is totally different than Japanese Teriyaki or that Kikkoman stuff. Everyone I know loves that stuff, but no one can seem to replicate it well. Friends have used a combination of soy sauce, sugar and/or corn syrup, and garlic salt, or something like that, but it never comes out similar or even close enough to call teriyaki sauce. Any help would be greatly appreciated!

Answer 1

Korean Chicken
Teriyaki-Style Chicken

1 cup Shoyu (soy sauce)
1 cup water
1 cup sugar (to taste)
1/2 bunch green onions (chopped)
5 cloves garlic (crushed)
2 Tbls. ginger fresh grated
Hot Pepper flakes to taste
1 Tbls. Sesame Seed Oil
Chicken Thighs (deboned)





Mix ingredients in sauce pan, heat to near boiling to melt the sugar. Marinate chicken for 24 hours or more. Grill or broil chicken until done. Do not reuse the Marinade due to the Chicken.

Answer 2

Korean Teriyaki Sauce

Answer 3

This Site Might Help You.

RE:
How do I make Korean style (thick and sweet) Teriyaki sauce that is found in the teriyaki shops?
I live in the Seattle area, and I don't want to have to spend $10 for a few ounces of their sauce, and I want to know how to make a similar sauce. I want it thick and a bit sweet, not too salty. Most Korean Teriyaki restaurants here have it. And I know it is totally different than Japanese...

Answer 4

INGREDIENTS:
1/3 cup grated fresh ginger
1/3 cup minced garlic
1 1/2 cups dry vermouth, divided
5 cups soy sauce
1 cup honey, or as needed
1 3/4 cups oyster sauce

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DIRECTIONS:
In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.
Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.
Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.

Answer 5

Cause I live in the Netherlands, I haven't got a clue about the taste you're talking about.
Got the recipe of teppan yaki on my site with two additional sauces: a sesame seed and a soy/ginger.
If you can't get a hold of ginger syrup (you can buy it over here in the supermarket) you could take the syrup from gingerballs in syrup.

http://www.jannekes.eu/oriental/index.html

Hope it's what you're looking for.

Enjoy!

Answer 6

I am so over sweet & sour... I'd prefer Teriyaki...