Korean Marinade and Dipping Sauce with Kiwi

Note: Makes about 1 ½ cups of marinade – enough for 1 pound of thinly sliced meat.

1. Prepare the marinade: Peel and mince garlic cloves and add to a bowl. Add in the liquid ingredients and the pepper. Add chopped kiwi and onion. Stir to blend.
2. Reserve ¼ cup or so to use as a dipping sauce before adding meat to marinade. This way you don’t contaminate the sauce with the raw meat. Place meat in ziplock bag, pour in marinade. Squeeze the bag to let the air out, seal it and mix around the ingredients inside the bag so they are evenly distributed and meat is coated all over. If you only have time for a short marinating (30 minutes or so) leave on counter, otherwise refrigerate.
3. Can be used for chicken or fish. Marinate for 30 minutes to 1 hour before grilling. If using beef, depending on the cut, thinly slice and marinate 3 hours to overnight. The tougher cuts should soak in the sauce longer to tenderize fully.
4. Before grilling or stir fry, drain the meat from the marinade, pat dry. This is so the excess liquid doesn’t boil your meat and it allows you get a nice caramelized searing.
5. Serve with stir fry vegetables, or on a bed of sliced lettuce, rice and sides. Dip or drizzle with the reserved sauce.