Recipe by CHILI SPICE
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.
Top Review by MarthaStewartWanabe
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)
- 1 apple, small and sliced
- 1 onion, small and thinly sliced
- 1 tablespoon gingerroot, thinly sliced
- 5 garlic cloves, thinly sliced
- 15 black peppercorns
- 2 cups soy sauce
- 1 cup granulated sugar
- 1⁄2 cup sake or 1⁄2 cup dry sherry
- 1⁄2 cup mirin (Japanese sweet rice wine) or 1⁄2 cup sweet white vermouth
Directions See How It's Made
- 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.
- 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).
- *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.
- This recipe make 2 cups.