Korean Bulgogi Marinade 韓國燒烤肉醃汁

Woohoo! Last day of 2012 and I am so excited for 2013 to come! New Year, fresh start. Just like this blog. I will keep posting more and more recipes. However, since I do not have much time left after finishing school work/activities, I will focus more on the quick and simple ones. Anyway, here is one. I got this fantastic recipe from my friend Nancy, who is definitely a pro in the kitchen. I tried once and my family loved it. Even my picky brother eats it too~ #hugesuccess  Because there are so many things going in to the marinade, the meat really absorbs a lot of flavors from them. You should definitely give it a try!

Korean Bulgogi Chicken Marinade

Korean Bulgogi Marinade:
Total time~15 mins
Prep time~15 mins
*Cooking time depends on how you want to cook it (pan fry, oven bake, BBQ grill, etc). I usually pan fry the meat and onions, then oven bake the marinade as a sauce. Or you can oven bake the meat and marinade. It doesn't matter how you make it, it will turn out great.

Ingredients:

• 1 cup soy sauce
• 1 cup apple juice (this is what makes it so good)
• 2 Tbsp mirin
• 2 Tbsp sesame oil
• 3 Tbsp rice wine
• 2 Tbsp minced garlic
• 2 small or 1 large korean pear (any asian pear would work)
• 2 teaspoons sugar
• 1 sliced onion
• choice of meat - short rib/ rib-eye steak, chicken, pork, beef

Promise's Note: ^_^

• Because white meat is healthier than red meat, we chose to use 1 pack of chicken breast from Trader Joe's. I also used chicken thigh before with the same amount of marinade and worked perfectly fine. Here's the link for the bugogi chicken dish I made: 
• For best flavors, marinade for at least 1 night so the meat can really absorb all the flavors. I usually let it marinade for 1-2 days.