Korean Tahini BBQ Sauce

This recipe comes from The No Meat Athlete Cookbook, pg. 230.  I use it in Buddha bowls (recipe from the same cookbook).  

Ingredients:

1/2 cup water

1/4 cup red miso

1-inch piece ginger, peeled and minced

2 tbs chili paste or chili sauce (I use 1 tbs samal oelek and 1 tbs gochujang)

3 cloves garlic, minced

2 tbs rice vinegar

2 tbs tahini

1 tbs dark brown sugar

 

Directions:

1) Puree all the ingredients in a blender until smooth.  Store in a sealed container in the refrigerator.