Korean Barbecue

• 1 tablespoon grated ginger
• 1 medium papaya, peeled and coarsely chopped
• 1 small pear, peeled and chopped
• 1 small onion, peeled and chopped
• 1 small clove garlic, peeled and minced
• 1 tablespoon honey
• 1/4 cup soy sauce
• 13 cup pineapple juice
• 1 tablespoon Korean rice wine or sake
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 2 tablespoons sesame oil
• 1/2 teaspoon sesame seeds
• 1/4 cup minced scallions

1. Put all ingredients, except sesame seeds and scallions, in a blender.
2. Puree until smooth.
3. Pour the marinade into a glass or ceramic bowl.
4. Add the sesame seeds and scallions.
5. Refrigerate in an airtight container for up to 3 days.

ginger, papaya, pear, onion, clove garlic, honey, soy sauce, pineapple juice, rice wine, freshly ground pepper, sugar, sesame oil, sesame seeds, scallions

Taken from cooking.nytimes.com/recipes/6269 (may not work)