This is a very simple marinade that’s delicious on chicken or seafood, though its true workhorse identity shines through on tougher cuts of meat like skirt steak because of its tenderizing powers.

The amounts are all very approximate, so don’t worry about getting the proportions exact. The hot sauce may feel like a lot when it’s in the marinade, but the meat won’t absorb that much of the actual spice. The acids in it help to break down the tissue and tenderize the meat.

1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon gochujang or other hot sauce (add more if you want a spicy meat)

Mix the ingredients in a zippered plastic bag or sealable container and add the meat. Shake it around until the meat is fully covered by the marinade.

Refrigerate and let it steep for at least 24 hours before cooking. (I’ve gone closer to 36-48 hours and it’s still good.)