The main ingredient is soy sauce. Unless you like things very salty, I recommend you use the low-salt variety.

To the soy sauce, add:

Honey. About 2-5% of the soy sauce, so not a lot.

Ground red pepper. How much depends on how spicy you want it to be.

Vinegar. Again, not much. Some people substitute beer in slightly greater quantities. I prefer the beer, especially dark beer, myself.

Butter. Doesn’t take a lot, but enough for flavor.

I like a little freshly ground black pepper, too. Not everyone does, though.

Heat everything slightly so the butter melts and stir to mix ingredients. The heating helps blend everything too.

I like to marinate beef, pork or chicken for about a day. I put everything in a plastic bag in the refrigerator and turn it several times.

For longer periods, put it in the freezer. It will still work, but slowly. But if you’re freezing it, you won’t be using it soon anyway.

Fish I marinate for no more than an hour or even less.

I prefer to cook this over a BBQ grill either charcoal or gas with cinder brickets. The smoke from the drippings adds a lot to the results.

Use the extra marinade to baste the meat while cooking.

Fish, I sometimes do in the microwave, turning it once and adding Parmesan cheese to the top and letting it melt a bit.

Using this method, I have even had vegetarians gobble this. It also worked well on elk, too. :)

If you want to be truly authentic, serve with rice and Kim Chee! (my favorite meal)