Bulgogi barbecue sauce

MAKES 300ML 200ml light soy sauce

3tbsp white sugar

1tbsp sesame oil

2tbsp mirin

4 garlic cloves, finely grated 2 puréed pears

4 French shallots, finely chopped 1tbsp toasted sesame seeds

Combine the soy sauce, sugar, oil, mirin, garlic and half of the pear purée in a saucepan, bring to the boil and boil for 5 minutes, or until thickened. Cool, then chill. It will keep for up to 1 week.

When ready to use, combine the remaining puréed pear, shallots, and sesame seeds with the sauce and add it to the meat you want to marinate. Chill to marinate for at least 30 minutes – ideally overnight.

Pebre

MAKES 400ML 1 brown onion, finely chopped 2 tomatoes, finely chopped ½ green pepper, finely chopped 2 garlic cloves, finely chopped ½ long red chilli, finely chopped 20g finely chopped coriander 2½tbsp finely chopped oregano 2tbsp lemon juice

2tbsp white wine vinegar

1tbsp olive oil

sterilised glass jar

Combine all the ingredients in a bowl and season to taste.

Transfer to a glass jar. Pebre keeps, chilled, for 3-4 days.

Ponzu sauce

MAKES 300ML

For the dashi 1 strip kombu, 10 x 3cm 15g bonito flakes

For the ponzu 2½tbsp rice vinegar 2½tbsp light soy sauce 2tbsp mirin

100ml dashi

2½tbsp yuzu juice

sterilised bottle

Combine 500ml water and the kombu in a saucepan and slowly bring to the boil, removing the kombu right before the water starts to boil. Remove from the heat, add the bonito flakes and steep for 10 minutes. Strain through a fine sieve. Dashi will keep, in an airtight container, chilled, for 3-5 days.

Combine all the ingredients for the ponzu, except the yuzu juice, in a saucepan. Bring to the boil, then reduce to a simmer for a few minutes. Cool, then add the yuzu juice. Pour into a sterilised bottle and chill for 2 days before serving. It will keep for around 1 month.

Hoisin sauce

MAKES 500ML 2½tbsp light brown sugar 1tbsp molasses

1tbsp fermented black beans 1 garlic clove, crushed

2tbsp light soy sauce

3tbsp treacle

1tbsp sesame oil

1tbsp rice vinegar pinch Chinese five-spice

1tsp tahini

3-4 splashes sriracha sterilised bottle or jar with tight-fitting lid

Combine all the ingredients and 3tbsp water in a saucepan. Bring to the boil, reduce to a simmer and simmer for 5-6 minutes. The sauce should thicken slightly, and will keep thickening once it’s been blended and has cooled.

Remove the saucepan from the heat and allow to cool slightly. Blend the sauce with a hand-held blender until smooth.

Pass through a sieve, pressing with the back of a spoon to extract as much sauce as possible. Pour into a sterilised bottle or jar with a tight-fitting lid and store in a cool, dark place. Hoisin sauce will keep for at least 3 months, often longer. If you feel that the sauce is too thin when it’s cooled, you can boil it again to reduce it further.

Plum sauce

MAKES 1 LITRE 1kg plums

100ml apple cider vinegar 90g light brown sugar 2½tbsp light soy sauce 2 garlic cloves

1 x 4cm piece ginger, grated 1 star anise

sterilised bottles

Cut the plums into quarters and discard the stones.

Combine all the ingredients in a saucepan. Bring to the boil and boil for 20-25 minutes, until the plums are thoroughly soft.

Cool slightly, then blend the sauce in a blender until smooth. Pass through a fine sieve and pour into sterilised bottles with tight-fitting lids. It will keep, chilled, for around 1 month.