Korean Marinade

• 1 apple, small and sliced
• 1 onion, small and thinly sliced
• 1 tablespoon gingerroot, thinly sliced
• 5 garlic cloves, thinly sliced
• 15 black peppercorns
• 2 cups soy sauce
• 1 cup granulated sugar
• 12 cup sake or 12 cup dry sherry
• 12 cup mirin (Japanese sweet rice wine) or 12 cup sweet white vermouth

1. In saucepan, combine apple, onion, ginger, peppercorn, soy sauce, sugar, sake and mirin: bring to a boil.
2. Reduce heat and simmer until reduced by half, about 40 minutes.
3. Cover and refrigerate for 12 hours.
4. Strain through a sieve.
5. (if you decide to make-ahead: refrigerate in airtight container for up to 2 weeks).
6. *Tip: If you don't have mirin, you can increase the sake (Japanese rice wine) to 3/4 cup AND add 1/4 cup corn syrup.
7. This recipe make 2 cups.

apple, onion, gingerroot, garlic, black, soy sauce, sugar, sake, rice wine

Taken from www.food.com/recipe/korean-marinade-293414 (may not work)