Recipe by Bill Kim
Servings: Makes about 1 1/4 cups
1 1/4 tsp. cornstarch
1/4 cup plus 1 tbsp. brown sugar
1/2 cup plus 2 tbsp. balsamic vinegar
1/2 cup plus 2 tbsp. soy sauce
In a small bowl, stir the cornstarch and 2 tbsp. plus 1 1/2 tsp. water. In a small saucepan, bring the sugar, vinegar, and soy sauce to a boil over medium heat, stirring until the sugar dissolves. Stir in the cornstarch. Simmer until thick enough to coat the back of a spoon, about 3 minutes. Let cool. Refrigerate in an airtight container for up to 3 months.