Korean•gourmet

All-purpose Korean Marinade

A large batch Korean marinade that will come in handy for your Korean BBQ this summer!

Ingredients

Quantities are shown as originally provided.

6 cups of water
4 cups soy sauce
2 cups sugar
1 cup corn syrup (or Korean Oligodang) (or use 2/3 cup honey or 1 more cup sugar)
1 large onion, roughly cut into small pieces
1 large apple, roughly cut into small pieces
2 scallions, cut into shorter pieces
12 to 14 plump garlic cloves, roughly cracked oped (use a side of the knife)
2 inch long ginger (about 1 inch diameter), thinly sliced
3 or 4 dried shiitake mushrooms
1 teaspoon peppercorns
5 inch square dashima 다시마 (dried kelp)
1 cup rice wine (or mirin) (Dry white wine is also good.)
1 lemon, thinly sliced

1
Add all the ingredients (except the dashima, rice wine, and lemon) to a large pot with 6 cups of water. Bring it to a boil over high heat, uncovered, and then reduce the heat to achieve a medium boil (between medium high and medium on my stove). Boil for 30 minutes.
2
Add the dashima and continue to boil for 10 more minutes.
3
Remove all the solids with a strainer.
4
Add the rice wine and lemon slices, and let it cool. Store in a jar(s) in the fridge.
5
For 2 pounds of beef short ribs or bulgogi meat, use 1 cup of the marinade and add 1 tablespoon of sesame oil. You can also add 1 tablespoon of minced garlic, grated 1/4 Korean pear and a handful of scallion and onion slices if you like. For galbi, you need to marinate for at least 6 to 8 hours or overnight for best results. Marinate bulgogi for 30 minutes to an hour, up to overnight.
6
For 2 pounds of pork, use 1/2 cup of the marinade, 1 tablespoon of sesame oil, 2 tablespoons of gochugaru (red chili pepper flakes), and 3 tablespoons of gochujang (red chili pepper paste). If using more gochujang, use less marinade. You can add 1 or 2 teaspoons of grated ginger, 1 tablespoon minced garlic, and a handful of scallion and onion slices.