Servings: 40
Ingredients
1 1/2 |
cup |
soy sauce |
1 1/2 |
cup |
unsalted beef, pork, or chicken stock, or water |
1/2 |
cup |
medium or fine ground red chili pepper |
1/4 |
cup |
coarse ground red chili pepper (not the flakes & seeds mix) |
1 |
cup |
sugar, brown sugar, corn syrup, or honey |
1 |
small or medium Asian pear* |
|
10 |
garlic cloves, peeled |
|
1 |
medium white or yellow onion |
|
2 |
ounces |
ginger root, peeled |
2 |
tablespoons |
pure sesame oil |
1 |
tablespoon |
coarse ground black pepper |
1 |
bunch green onions, finely chopped |
|
2 |
tablespoons |
Korean rice cooking wine, rice vinegar, or mirin |
(* may substitute 1/2 kiwi or 1 sweet apple) |
Procedure
Slice onion, pear, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
Combine stock/water and sugars in a small pan and heat over low heat, stirring until sugars are dissolved.
Remove from heat and cool.
In a large bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.
Marinates up to 4 lbs of meat.