Wood’s Korean Maple Sauce
1 cup soy sauce
2 cups Wood’s BBQ Sauce
1/2 cup Ketchup
1/2 cup Wood’s Maple Syrup
1/2 cup minced garlic
4 tablespoons rice wine vinegar
4 teaspoons grated fresh ginger
4 teaspoons Asian (toasted) sesame oil
2 teaspoons of black pepper
2 tablespoons cornstarch
2 tablespoons water
Stir soy sauce, Wood’s BBQ sauce, ketchup, Wood’s maple syrup, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
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, 1 to 2 minutes.