Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House
Here is a traditional -tasting Korean rub that goes on just before the
food is grill. It is great on Salmon, steak, pork, tenderloin, dark meat
chicken, or any game bird such as duck or quail.
1/4 cup packed dark brown sugar
1/2 tsp. salt
4 tsp. bottle minced garlic
2 tsp. lower-sodium soy sauce
2 tsp. dark sesame oil
Combined all ingredients, Store in the airtight container in
refrigerator for 1 week . Yield about 3 tsp. (serving size; i1/2 tsp.).
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