This is the basic marinade recipe used to make Korean grilled or broiled beef, pork, or chicken known as bulgogi.
The sweet-and-salty marinade is an essential component of this traditional dish that helps to tenderize the meat and give it lots of flavor.
This marinade makes enough for 1 pound of meat but it stores well in the refrigerator, so triple it and try it on anything from chicken drumsticks to sliced steak.
- 3 tablespoons garlic (chopped, about 2 cloves)
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 2 tablespoons freshly squeezed juice from an Asian pear
- 1 tablespoon Japanese rice wine (mirin or dry white wine)
- 1 tablespoon sesame oil
- 3 green onions (finely chopped, including white part)
- 1 teaspoon pepper
- In a small bowl, whisk together garlic, soy sauce, sugar, honey, pear juice, rice wine, sesame oil, green onions, and pepper until sugar and honey are dissolved.
- Use on beef, pork, and chicken. Any marinade leftovers can be stored in the refrigerator or freezer for later use as long as no raw meat has sat in it. If that is the case, discard the marinade.
Note: When doubling or tripling this recipe, it is a good idea to drizzle enough of the marinade over the meat in a container rather than immersing the meat in the container of marinade thereby contaminating it.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||5 g|