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In a large pot, 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. Stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.
In a small measuring cup or bowl, use a fork or small whisk to combine the canning starch with the remaining 1/4 cup (60 ml) water until the starch is evenly dispersed.
Stir the sauce vigorously while you slowly pour in the water mixture in a steady stream. Return the sauce to a boil and boil until thickened, about 1 minute.
Ladle the sauce into sterilized pint or 24-ounce (475-ml) jars, leaving 1/2 inch (13 mm) headspace at the top of each 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.
Use canning tongs to transfer the jars to a canner or large pot 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 let them to cool completely, preferably overnight. Make sure you do not press on the tops and create an artificial seal.You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Once the jars are cool, remove the rings and check the seal by lifting the jar by holding only the lid. If it stays intact, you have successfully canned your food. If the seal is loose or broken, you may reprocess in the water bath within 24 hours. Alternatively, you can refrigerate the jar immediately and use within 3 weeks.
Wipe the jars clean and label. Store the jars in a cool, dark place for up to 1 year. Once opened, the Korean BBQ sauce will be good for up to 3 weeks when stored in the refrigerator. To use, brush the sauce onto beef, poultry, or pork while grilling as a glaze (be careful as the sugars in the sauce can lead to scorching if the temperatures are too high) or use the sauce for dipping.