Korean Marinade
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
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)
RECIPE SUBMITTED BY
I AM A MARRIED MOTHER OF 3. COOKING IS A PASSION OF MINE. FINE FOOD MARKETS AND GROCERY STORES ARE MY "HANG OUTS". I LOVE THE FACT THAT THERE IS NO END IN LEARNING. I ENJOY THE WHOLE PROCESS OF COOKING, FROM FINDING A NEW RECIPE, GROCERY SHOPPING, EXPERIMENTING -- RIGHT TO THE DINNER TABLE. MY FAMILY APPRECIATES THE EFFORT I PUT INTO MEALS WHICH IS A WONDERFUL REWARD. ~NO PICKY EATERS HERE~ MY CHILDREN'S MINDS ARE OPEN TO ALL TYPES OF FOOD (WHEN IN MEXICO MY YOUNGEST SON ORDERED QUAIL AT A RESTAURANT AND LOVED IT).
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