Korean BBQ Brisket Sauce

Meant for super-thin-sliced brisket to be pan-fried. NOT Southern-style thick BBQ sauce.

• Ready In: 5 mins
• Yields: 1 1/4 cups

Ingredients

• 1⁄2 cup ponzu sauce (I like the lime, but lemon also works)
• 1⁄2 cup water
• 4  tablespoons white sugar
• 3  tablespoons rice vinegar
• 1  tablespoon garlic powder
• 1  teaspoon  sesame oil (to taste)

Directions

1. Combine all ingredients in a bottle. Shake till combined. Store in the fridge. Will keep for several weeks.
2. When serving, heat sauce gently if being used for dipping. Can also be added to pan while brisket cooks (towards the end of cooking) and tossed with meat.