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    You are in: Home / Recipes / Korean Marinade Recipe
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    Korean Marinade

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    CHILI SPICE's Note:

    In Korea, this versatile marinade is used for a variety of meat and seafood. Store it in your refrigerator for a impromptu barbecues all summer long.

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    Units: US | Metric


    1. 1
      In saucepan, combine apple, onion, ginger, peppercorn, soy sauce, sugar, sake and mirin: bring to a boil. Reduce heat and simmer until reduced by half, about 40 minutes.
    2. 2
      Cover and refrigerate for 12 hours. Strain through a sieve. (if you decide to make-ahead: refrigerate in airtight container for up to 2 weeks).
    3. 3
      *Tip: If you don't have mirin, you can increase the sake (Japanese rice wine) to 3/4 cup AND add 1/4 cup corn syrup.
    4. 4
      This recipe make 2 cups.

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    Ratings & Reviews:

    • on June 01, 2009


      This is a very tasty marinade, although a bit too salty for DH's and my taste. We marinated chicken breasts overnight, which I realize now may have been too long for such a strong-flavored marinade. I still have some left over, so I plan to try it again using a small amount next time and marinating at room temperature for 30 minutes maximum. Thank you for a new flavor adventure! It's always good to try new things! (Made and reviewed for NZ/AUS Recipe Swap #28, May'09)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Korean Marinade

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 246.4
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5485.3 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 1.6 g
    Sugars 38.4 g
    Protein 10.6 g

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