Teriyaki Marinade
2 cups Shoyu
2 cups Sugar
1 cup Honey
1/3 cup Mirin
1 tablespoon Sesame Oil
2 tablespoons Ko Chu Jang (hot Korean chili paste)
1/2 teaspoon Salt
1/2 cup Ginger, grated
6 cloves Garlic, crushed
Combine all ingredients except for ginger and garlic in a saucepan. Bring to a gentle boil. When foam develops on surface, simmer until thick (3 to 4 minutes). Remove from heat.
To give a fresh flavor, add ginger and garlic to cooled sauce (the more the better).
Use this sauce for marinating chicken, beef, pork, etc. Use also to drizzle over cooked meats.
