For the Korean Bulgogi Marinade (yield 3 cups): 1 Tbsp. fresh ginger, grated 2 tsps. minced garlic 4 oz. grated pear ½ tsp. red pepper flakes ½ cup soy sauce ½ cup apple juice 1 lemon, zested and juiced ½ cup packed brown sugar ½ cup rice wine vinegar 1 oz. thinly sliced green onion ¼ cup hoisin sauce 1 Tbsp. toasted sesame seeds 1 Tbsp. sesame oil For the Quick Kimchi Slaw (yield 24 oz.): 30 oz. shredded Napa ...
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