A classic homemade Korean BBQ marinade that features fruit, onion, garlic, and ginger to tenderize and flavor meat for grilling or pan-frying, perfect for bulgogi or galbi.
Korean BBQ Marinade Recipe
A classic homemade Korean BBQ marinade that features fruit, onion, garlic, and ginger to tenderize and flavor meat for grilling or pan-frying, perfect for bulgogi or galbi.
Ingredients
- 0.5 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar or honey/maple syrup
- 0.25 cup mirin rice cooking wine
- 1 medium pear or 1 kiwi
- 0.5 small onion
- 4 cloves garlic
- 1 inch fresh ginger peeled
- 1 tablespoon toasted sesame seeds optional
- 0.25 teaspoon black pepper
Instructions
- Blend the peeled and cored pear (or kiwi) together with the roughly chopped onion, garlic cloves, and peeled ginger in a mini or regular blender until smooth.
- In a large bowl, mix this blended fruit-vegetable paste with soy sauce, sesame oil, brown sugar, mirin, sesame seeds (if using), and black pepper. Stir all ingredients well until sugar is dissolved.
- Add your desired meat (e.g., beef short ribs, thinly sliced beef, chicken, or pork) to the marinade, ensuring all pieces are fully coated.
- Cover the bowl or place the meat and marinade in a sealable bag and refrigerate for at least 2 hours, or ideally 4-8 hours. For tougher cuts, you can marinate overnight (up to 24 hours).
- Remove the meat from the marinade (discarding any excess) and grill, pan-fry, or broil until cooked through and caramelized. Serve immediately.
Notes
Pear provides a sweeter, more traditional flavor. Kiwi is a stronger tenderizer, so marinate for shorter times (max 4-6 hours) to avoid mushy meat. Add Gochugaru for spice. This marinade also works great with firm tofu or mushrooms for a vegetarian option. Store unused marinade for up to 3 days in the fridge; do not reuse marinade that has touched raw meat.
