korean bbq marinade

Well, of course we had to try this. It's in the current (June 2008) issue - here's the recipe. I immediately thought that this would be a good addition to the chicago diner burgers. I added about 1/2 cup of sauce to the full burger recipe. I also caramelized the onions instead of boiling them. The marinade really added a lot of flavor to the burger. I got some broccoli and tofu today that I'll have with the rest of the sauce. The recipe calls for sherry, sake, or mirin. I used mirin- sherry might taste a little wierd. Also, I don't see any reason why this shouldn't last a really long time in the fridge. I didn't take a picture of this. It looks like a black liquid with little floaties.