marinade overnight with 3 tablespoons Korean red chili pepper paste (gochujang) 1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)2 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon garlic paste, 1 tablespoon grated ginger