Korean Barbecue Sauce {a.k.a. THE Sauce}

reduced sodium soy sauce

light brown sugar

plus 1/4 cup water (divided)

soju or sake

gochujang (Korean chili paste)

mild honey

rice vinegar

plus 2 tablespoons minced garlic (about 16-20 cloves, minced)

grated fresh ginger root (about a 4-inch piece)

scallions (trimmed of the root end, thinly sliced)

ripe pear (peeled, cored, and grated on the finest side of a box grater)

black pepper

Korean chili pepper powder or crushed red pepper flakes

Clear Jel or canning starch (see cook's notes)