Korean-style Pomegranate Sauce

Ingredients

In this Korean adaptation of Narsharab, we replace the traditional Azerbaijani ingredients like pomegranate molasses and vinegar with fresh pomegranate juice. Additionally, we incorporate Korean flavors by adding soy sauce, ginger, garlic, and Korean chili paste. These changes give the sauce a unique Korean twist while still maintaining the tangy and sweet characteristics of the original dish. We alse have the original recipe for Narsharab, so you can check it out.

• 2 cups (470ml) fresh pomegranate juice 2 cups (470ml) fresh pomegranate juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons Korean chili paste (Gochujang) 2 tablespoons Korean chili paste (Gochujang)
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, combine the fresh pomegranate juice, soy sauce, Korean chili paste, grated ginger, and minced garlic.
2. 2.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly.
3. 3.
   Remove the sauce from heat and let it cool completely.
4. 4.
   Once cooled, transfer the sauce to a jar or airtight container and refrigerate until ready to use.

Treat your ingredients with care...

• Pomegranate juice — Use fresh pomegranate juice for the best flavor. If fresh juice is not available, you can use store-bought pomegranate juice, but make sure it is 100% pure juice without any added sugars or preservatives.

Tips & Tricks

• Adjust the amount of Korean chili paste according to your spice preference. Add more for a spicier sauce or reduce it for a milder version.
• For a smoother sauce, strain the mixture after simmering to remove any ginger or garlic bits.
• This sauce can be stored in the refrigerator for up to two weeks, so feel free to make a larger batch and use it in various dishes throughout the week.
• Experiment with adding a splash of rice vinegar or sesame oil for additional depth of flavor.
• Use this sauce as a marinade for grilled meats or as a glaze for roasted vegetables.

Serving advice

Serve the Korean-style Pomegranate Sauce as a dipping sauce alongside Korean BBQ, grilled chicken, or vegetable skewers. It can also be drizzled over bibimbap, stir-fried noodles, or used as a dressing for salads.

Presentation advice

When serving the sauce, garnish with a sprinkle of sesame seeds and finely chopped green onions for an added touch of color and freshness.