Soy Balsamic Sauce This recipe is very dear to my heart, as it was my first attempt to use ingredients that didn’t normally go together, but made sense to me. In Asian cooking, vinegar is often used to cut saltiness from soy sauce or other ingredients. For me, balsamic vinegar has the perfect mix of sweetness, acidity, and body to combine with the brown sugar and soy sauce here. 1 teaspoon cornstarch, or as needed 2 tablespoons water ¼ cup dark brown sugar, firmly packed ½ cup balsamic vinegar ½ cup soy sauce PREP TIME 10 minutes 10 minutes 1 cup COOK TIME MAKES In a small bowl, stir together the cornstarch and water until the cornstarch dissolves and the mixture is the consistency of heavy cream, adding more cornstarch if the mixture is too thin. Combine the brown sugar, vinegar, and soy sauce in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Stir the cornstarch mixture briefly to recombine, then stir it into the soy-vinegar mixture and simmer over low heat for about 3 minutes, until the sauce thickens enough to coat the back of a spoon. Remove from the heat, let cool completely, then refrigerate in an airtight container. This sauce will last for months without going bad. KIMCHI POTATO SALAD One of the great mysteries for me when I go out to traditional Korean barbecue restaurants in America is that they all serve the same generic mayonnaise-based potato salad that you can find in the deli section of any grocery store in the country. Who said potato salad was a Korean banchan (snack or side dish), anyway? I always shake my head when the mayo potato salad hits the table and think that it would be so much better to combine potatoes, which are pretty mild, with kimchi. This recipe is my chance to prove my point! 3 pounds small red potatoes, halved 1½ cups Nuoc Cham Sauce (recipe follows) 1½ cups kimchi, homemade (page 166) or store-bought © Hundred-to-One LLC 2018. All rights reserved.