Instructions

1. Combine the soy sauce, light brown sugar, 1 cup (240 ml) water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless stockpot or preserving pot. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
2. In a small measuring cup or bowl, use a fork or small whisk to combine the canning starch with the ¼ cup (60 ml) of water until it is evenly dispersed. While stirring the barbecue sauce vigorously, pour the water mixture in a steady stream. Return the barbecue sauce to a boil and boil for 1 minute or until thickened.
3. Ladle into sterilized pint or 24-ounce (475-ml) jars, leaving ½ inch (13 mm) of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately whether it’s turning a ring to fingertip tightness or fixing clamps in place.
4. Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches (5 cm). Put the lid of the canner in place, return the water to a boil and process for 15 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.
5. Store the jars in a cool, dark place for up to 1 year. Once opened, it will be good for up to 3 weeks when stored in the refrigerator.

To make Korean Beef Rice Bowls:

1. Cook rice to manufacturers directions and keep warm.
2. In a small bowl, combine sliced cucumbers, shredded carrots, vinegar, sesame oil, sugar and salt; set aside and let marinate while you cook beef.
3. In a large sauté pan, cook ground beef over medium heat until cooked through. Drain fat and return meat to pan. Add barbecue sauce and simmer on low for 15 minutes or until rice is done.
4. To serve, plop a big ‘ol scoop of rice in a bowl and top with barbecue beef and a helping of cucumber and carrots. If desired, top with sesame seeds and a lime wedge.