Fantastic Korean Style Marinade For Beef Pork Or Chicken Recipes

Steps:

• In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
• Pour the marinade over the meat and turn to coat.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Remove the meat and shake off excess marinade.
• Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
• Grill as desired.

Steps:

• Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
• Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
• *Available at Asian markets and many supermarkets.

Steps:

• In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.

Steps:

• Combine all ingredients in a large ziploc plastic bag.
• Shake to mix.
• Add desired meat to bag and marinate in the regrigerator perferably overnight, but at least 1 hour.
• Makes enough for 2-3 pounds.

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!