I’m not a big Teriyaki fan and the amounts of onion, garlic, ginger and red pepper keep this marinade out of that neighborhood…. I prefer the 1/3 cup of soy sauce, and when you sample the finished marinade add more water if it seems too strong for you. Depending on how strong my garlic is, I may go heavier than the 1T.
Marinade times are from a few hours for thin beef and up to 24 to 30 hours for thick (3/4” – 1”) strips. For 1/2” thick beef I go at least overnight. Good on lamb and chicken too.
Korean Bulgogi Marinade –
1/3 to 1/2 cup soy sauce
1/4 cup rice wine (or dry sherry)
1/4 cup water
4 Tbsp finely chopped green onion
1 Tbsp finely minced garlic (at least)
1 - 2 teaspoons finely grated fresh ginger (or ginger paste, or cracked ginger)
2 teaspoons crushed red pepper
1 Tbsp sugar
1 teaspoon dark (Asian) sesame seed oil
1/2 teaspoon fresh ground black pepper
2 Tbsp toasted, crushed sesame seeds (we have these in a jar or you can fresh toast them)