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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. 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.
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