All-purpose Korean Marinade

Name: All-purpose Korean Marinade
Prep time: 10 min
Cook time: 40 min
Yield: 40 serving
Ingredients: 6 cups of water; 4 cups soy sauce; 2 cups sugar; 1 cup corn syrup (or Korean Oligodang); 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); 1 Lemon, thinly sliced

User Reviews

4.5

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
40
Course
Others

All-purpose Korean Marinade

Michael Cole

Report

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

Share:

I Made This!

56 people made this

Print

15 people printed this

Save this

45 people saved this

Ingredients

Servings

Yields about 10 cups

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

Add to Shopping List

Instructions

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.
Add the dashima and continue to boil for 10 more minutes.
Remove all the solids with a strainer.
Add the rice wine and lemon slices, and let it cool. Store in a jar(s) in the fridge.

How to use the marinade

Galbi (beef short ribs) or bulgogi

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.

Spicy pork

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.

Notes

You can adjust the sweetness or salt level by adding more sugar or soy sauce depending on the dish you are using it for. Grated pear, corn syrup, honey, and Korean plum extract (maesilcheong) are all great as sugar substitutes.
Add some sesame oil when you use the marinade.
If the smell of boiling soy sauce bothers you, keep your candle lit for an hour or two.