1/2 - 1tablespoonGlucomannan powder or other thickener
Mix all ingredients except xanthan gum together in a small saucepan, until it begins to simmer.
Reduce heat to lowest setting.
While whisking, mix in thickening powder.
If you substitute soy sauce or tamari instead of the coconut aminos, you may need to use a bit less and add a little extra sweetener. I prefer the taste of coconut aminos as it has a cleaner, sweeter taste whereas soy sauce and tamari are heavier and saltier. That's just my opinion!Can be used to marinate beef, pork, or just to add on top of meat after cooking. Our family prefers Sirloin Steak sliced into bite-size pieces when making Bulgogi.