In a medium saucepan, heat Garlic Olive Oil over medium heat and cook onion until soft, about 5 minutes, stirring occasionally. Stir in chicken stock, ketchup, Korean chili flakes, Balsamic Vinegar, soy sauce, honey, and five-spice powder. Continue to simmer, stirring frequently, about 15-20 minutes or until desired consistency has been reached. Remove from heat and stir in Sesame Oil.
Transfer mixture to a blender and puree until smooth. Strain through a fine-mesh strainer, discarding solids, and refrigerate in an airtight container until ready to use.
Note: Korean chili flakes, or gochugaru, should be readily available at any Asian supermarket or online. This Korean staple is worth seeking out, as its heat and subtle sweetness is quite distinctive. A squirt of Sriracha will do in a pinch, though you should then consider using an unflavored Olive Oil in place of the Garlic in the first step.
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