1 1/2 cup soy sauce (1 cup for kalbi jjim)

1 cup water

1 cup rice wine

1/2 pear/apple (squeeze liquid out for about 1 cup of juice…. Just use 1 cup of apple juice)

2 small thumbnail sized pieces of ginger

1/2 cup garlic

2Tbsp sugar (honey or maple syrup)

Blend all together and squeeze out pulp (prevents burning, not a problem if you use just juice)

Marinate meat overnight prior to cooking