This is a recipe for a Korean bulgogi marinade that comes from Korean Cooking: Explore One of the Orient’s Greatest Culinary Secrets by Hilaire Walden. It’s a cookbook that’s been on my shelf for quite a while now, and has several dishes that I’ve enjoyed making. Not sure how easy it is to get now, but you might get lucky and find one at your favourite used book store. It’s got some great recipes that don’t require special or hard to get ingredients.
- 4 scallions coarsely chopped (I usually leave these out…not a big fan of onion-y things)
- 3 garlic cloves, chopped (fresh is best, but the pre-chopped stuff in a jar will do in a pinch)
- 1 tablespoon crushed toasted sesame seeds (mortar and pestle are great for the crushing part)
- 3 tablespoons soy sauce (I usually use the low salt version…turns out fine)
- 2 teaspoons rice wine/dry sherry (I never have any on hand so usually leave it out)
- 1 tablespoon sesame oil (if you can find toasted sesame seed oil, go with that)
- 2 tablespoons sugar (I like to use brown sugar)
- freshly ground pepper (I always forget this)
This should make enough to marinate about a pound or so of your preferred meat/protein product.