Jack does international dish #5. It's a Korean marinade.
Here is the recipe:
Place in mixing bowl and whisk thoroughly to dissolve sugar:
1 cup sugar (brown preferred, but white will do)
1 cup soy sauce
3 cups water (warm works best)
2 tablespoons sesame oil
Add and stir in:
1/2 large onion, sliced from top to bottom, (stem to root) then sliced into about 1/4" half rings, and sectioned (whatever kind of onion is handy, I typically use sweet)
1 bunch scallions ("green onions," sliced into about 2" pieces, including both the green and the white parts.)
2 tablespoons minced garlic (or even more, if you like garlic like I do. Freshly minced is best, but you can use the stuff in a jar if you really must)
1/2 tablespoon of whole black peppercorns, ground. (I suppose you could use the pre-ground stuff, but why?).
2 tablespoons sesame seeds (optional)
1 tablespoon of Sriracha ("Rooster Sauce," also optional*)
Step three:Place meat in marinade, and place in refrigerator for at least 24 hours. The longer the better, though. (within reason) I typically marinate mine for 72 hours, to give it plenty of time to penetrate the meat. (anything less and you are cheating yourself of flavor)
Step four: Take out, shake off, and cook to desired doneness by your preferred method