Many of us are familiar with Japanese teriyaki sauces and marinades. Korean versions are similar but sweeter and just as salty and savoury. Both make great use of the umami (the fifth flavour) in soy sauce, A true marinade involves a combination of oil and acid which will penetrate proteins. Each version adds appropriate flavourings.
Most commercial Korean sauces we’ve tried are too sweet and not true marinades, more like glazes or BBQ sauces. This marinade recipe is suited for many cuts of beef, venison, pork, chicken, or even tofu. It’s a little too strong for seafood.
Dave’s Korean Marinade
- 2/3 cup light soy sauce
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup sesame oil
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 Tbsp Mirin rice wine
- 1-1/2 inch finely grated ginger
- 4 large finely minced garlic cloves
- Pinch red pepper flakes
Combine ingredients in saucepan, and bring to a simmer. Stir to mix, remove from heat, and allow to cool.
Here are two favourite items we use Korean marinade on…