If you've never made much Korean or Asian cuisine, trying this glaze might be a good way to build up your confidence. Start off with a glaze, then try a Korean-style marinade or salad dressing. From there, you can try making full-on Korean dishes, especially staples such as bulgogi, bibimbap and short ribs. Once you're able to prepare those dishes, there will be no stopping you.
In the meantime, try this glaze on American or Asian dishes. It works great as a chicken wing glaze. You really can't go wrong with it either way. If you're making the glaze to serve a large number of people, try doubling, tripling or even quadrupling the recipe. Remember to refrigerate the unused portions of the glaze so it doesn't go bad.
- 1/2 c of soy sauce. Use low-sodium soy sauce if you have high blood pressure or another medical condition that requires you to watch your salt intake.
- 1/4 c of sugar. Use less if you're worried about your sugar intake.
- 1/4 c honey. You may also lower the amount of this ingredient. Honey, like cane sugar, can cause your blood glucose to spike.
- 1 tsp olive oil. Extra virgin olive oil is best.
To make the honey glaze, you'll need to mix the ingredients together until the honey and sugar are completely dissolved. These days a variety of honey is available in grocery stores, especially if you go to a supermarket like Whole Foods. Some of this honey is supposed to have a number of health benefits, such as Manuka honey. Remember, however, that if you use an alternative form of honey rather than standard honey, the flavor might be slightly different.
You can use a whisk to make sure the sugar and honey concoction is the right consistency. If you don't have a whisk, you can use a fork instead. Forks are nearly as good as whisks as mixing ingredients together.
Once you've used the glaze for a particular dish, store the remainder in the refrigerator for use on fish, chicken and vegetables. If you'd like, try preparing several dishes at once and then topping it with the glaze. You can see firsthand how well the concoction works with a variety of different foods -- be they fowl, fish or plant-based.