Saturday, February 16, 2008


Basic Spicy Marinade

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 inch ginger root, peeled
2 tablespoon pure sesame oil
1 tablespoon coarse ground black pepper
1 bunch green onions, finely chopped
2 tablespoon Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 sweet apple)


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 disolved.
Remove from heat and cool.
In a large bowl, combine all ingrdients. 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.

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