From chef Michael Lee
Chef Michael Lee owns a series of “M” restaurants in Durham including M Sushi, M Kokko, M Tempura and, his latest, M Pocha. The Korean-born chef made appearances in “Somewhere South” dumplings and pickles episodes, debating what constitutes a dumpling and making kimchi with his family. We asked him to share a recipe you may enjoy making at home and he delivered a delicious and super simple marinade that beautifully coats whatever protein you have in the fridge. Lee suggests flank steak and encourages you to, “Imagine this recipe as a base like a simple tomato sauce that you can add to make your own version of marinara or pasta sauce.”
Combine all ingredients until the sugar dissolves and marinate protein of your choice. My favorites are boneless short ribs, pork belly, pork shoulder etc. I try to have the meat sliced ¼- to ½-inch thick and marinate them for about 1 to 3 days and grill it on your gas or charcoal grill. Rule of thumb for me, I like to marinate meats that can be parcooked like lamb and beef less and more for protein like pork belly and chicken etc.
Additionally, Michael Lee offered a few ways to make this simple marinade a little more interesting:
Lee says, “The sky is the limit! Mix and add ingredients to the base recipe at will and have fun!”