Korean Marinade

I like to have something that compliments meat and doesn’t overpower the great taste of the meat itself when I use a marinade. The marinades I’ve had a Korean barbecue restaurants fills the bill. This recipe isn’t authentic Korean but is my interpretation of the flavour profile.This marinade is good on chicken, pork, beef or firm fish.

Mix all the ingredients together and store in the refrigerator. This recipe makes enough marinade for 500 grams or 1 pound of meat.

When you are ready to marinade the meat, put it in a sealable plastic bag with the meat and press out most of the air. For beef or pork, marinate from 4 hours to overnight. For chicken, marinate 2 hours. For fish, marinate 1 hour.

I put the bag in a bowl in case of leakage and turn it every time I open the fridge.

On this occasion, I marinated a couple of pork loin chops. Then I grilled them as normal.

I served the pork with Lemon Herb Grilled Potatoes (my next post) and a wonderful bean/carrot salad made by She Who Must Be Obeyed.

The Verdict

I really like this marinade. It isn’t as sweet as teriyaki and the sesame oil gives it a nice earthy taste. Try it, you will like it.

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Korean Marinade

Yield: 125 ml (1/2 cup)

Ingredients

• 50 ml (1/4 cup) soy sauce
• 25 ml (2 tablespoons) oil
• 15 ml (1 tablespoon) Sriracha sauce (can substitute 7 ml/1/2 teaspoon Tabasco)
• 15 ml (2 tablespoons) rice vinegar
• 5 ml (1 teaspoon) powdered ginger
• 15 ml (1 tablespoon) sesame oil
• 15 ml (1 tablespoon) finely chopped garlic

Instructions

1. Mix all ingredients and store in the refrigerator.
2. Makes enough for 500 grams/1 pound of beef, pork, chicken or firm fish.
3. Put meat and marinade in a sealable plastic bag and remove most air.
4. Marinate in the refrigerator.
5. Marinate fish 1 hour, chicken 2 hours, beef or pork, 4 hours to overnight.

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