I looked up the old marinade thread, and had forgotten that it had been locked. Here's one that was given to me by a friend this weekend. It comes from Jenny Kwak's:
Dok Suni: Recipes from My Mother's Korean Kitchen
Absolutely fantastic. If you've had Bulgogi or Kalbi at a Korean restaurant and have wondered how to replicate the sweet and smoky marinade used in these dishes, well, here it is:
For each pound of meat:
2 tablespoons brown sugar
1/2 piece of fresh kiwi - juiced in a blender
2 tablespoons soy sauce
2 teaspoons dark sesame oil (not the clear stuff)
2 teaspoons crushed garlic
1 tablespoon rice wine
Pinch of black pepper
Sprinkle brown sugar over all surfaces of meat. I rubbed it in a little bit. Let rest for 10 minutes.
Juice the kiwi and massage the liquid into all surfaces of the meat. I know, I know.... it sounds strange, but this is absolutely magical. The tenderizing effect of this fruit juice is unbelievable. The meat was falling apart on the grill, is was so tender.
Mix the remaining ingredients and pour over meat in a glass baking pan and cover. Marinade for a couple hours, at least. WARNING! Apparently the effect of the kiwi is so powerful that some people have experienced "overtenderization" of their meat. Don't overdo it!
Grill on VERY hot grill to taste.
This was served with steamed white Asian rice and grilled vegetable kebabs. Mahhhvelous.
Any more marinades?