Korean Marinade

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.

• Ready In: 1 hr 5 mins
• 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

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. 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. *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. This recipe make 2 cups.