All-purpose Korean Marinade

Ingredients

• 6 cup sof water
• 4 cup ssoy sauce
• 2 cup ssugar
• 1 cup corn syrup (or Korean Oligodang) or use 2/3 cup honey or 1 more cup sugar
• 1 large onion, roughly cut into small piece s
• 1 large apple, roughly cut into small piece s
• 2 scallions, cut into shorter piece s
• 12 to 14 plump garlic clove s, roughly cracked oped (use a side of the knife)
• 2 inch longginger (about 1 inch diameter), thinly slice d
• 3 or 4 dried shiitake mushrooms
• 1 teaspoon peppercorns
• 5 inchsquare dash ima 다시마 (dried kelp)
• 1 cup rice wine (or mirin) Dry white wine is also good.
• 1 lemon, thinly slice d

Instructions

1. Add all the ingredients (except the dashima, rice wine, and lemon) to a large pot with 6 cups of water. Bring it to a boil over high heat, uncovered, and then reduce the heat to achieve a medium boil (between medium high and medium on my stove). Boil for 30 minutes.
2. Add the dashima and continue to boil for 10 more minutes.
3. Remove all the solids with a strainer.
4. Add the rice wine and lemon slices, and let it cool. Store in a jar(s) in the fridge.