Sauce A is an ingredient in Sauce B, so must be made first. It can be used, as-is, for chicken or beef.
A) Soy Sauce Base (makes 4 c.)
1/2 medium apple, quartered and sliced
1 oz ginger root, thinly sliced
1 oz garlic, thinly sliced
2 c. soy sauce
1/2 c. mirin
1/2 c. sake
1/4 c. water
6 oz sugar
1/2 t. msg
Combine all ingredients and bring to a boil. Reduce heat and cook 15 minutes. Reduce heat further and cook 15 minutes more Let stand and cool. Strain out solids.
Sauce B is for pork, mutton or lamb.
B) Miso Base
4 oz red miso
4 oz white miso
2 oz kochu jang (Korean hot chili paste)
1 oz garlic, crushed
1 oz green onion, chopped finely
1/4 c. sesame oil
1 T. ground chili pepper (Korean red chili flakes)
1 T. roasted sesame seeds
1 t. ginger juice
2 1/4 c. Soy Sauce Base (Sauce A)
(Feel free to leave out ginger juice if you have a hard time finding it.)
Blend all ingredients except liquids (Sauce A, ginger juice and sesame oil) with fingers. Then mix in liquids. Store in a glass jar in fridge. Lasts (almost) indefinitely.
For pork bulgogee, slice thin strips of pork loin (about 1/4"). Rub with sauce. Grill (do not leave in sauce for more than 30 minutes). Bask in the delicious pork-iness.
