Great! Thank you so much for trying it out and letting me know.
]]>Yes you definitely can freeze the marinade. I suggest holding the sesame oil until you use the marinade. They are similar marinades, but yes I considered the flavor, thickness, and texture differences between pork and chicken. I like my pork bulgogi with lots of gochujang and ginger. Also apple pairs really well with pork, so very common in pork bulgogi.
]]>Second, I’ve made and loved your Jeyuk Bokkem recipe. I notice that the overall volume and proportions of several ingredients are different for the chicken marinade, after controlling for number of servings. I’m assuming that it’s because of something about the difference between chicken and pork and would love to learn what it is, or if there’s another reason.
Thank you in advance for your advice.
]]>How long did you marinade? Maybe the cabbage soured? I am surprised that would randomly add half a cup of water …
]]>Great! Thank you so much for letting me know.
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