Spicy Korean Marinade Recipe
A robust and flavorful Korean marinade featuring the fermented goodness of gochujang and soybean paste, balanced with sweet honey and aromatic garlic. Perfect for transforming meats into savory, spicy delights.
Ingredients
- 0.25 cup soybean paste (doenjang)
- 0.25 cup gochujang (Korean chili paste)
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 0.5 teaspoon black pepper freshly ground
Instructions
- In a medium bowl, combine the soybean paste, gochujang, minced garlic, soy sauce, sesame oil, honey, and black pepper.
- Whisk all the ingredients together until well combined and smooth.
- Taste and adjust seasoning if necessary; you might want more honey for sweetness or gochujang for spice.
- Use immediately to marinate your desired protein (e.g., sliced pork, chicken, beef, or firm tofu).
- For best flavor, marinate for at least 30 minutes, or ideally 4 hours to overnight in the refrigerator.
Notes
This marinade is incredibly versatile. Use it for pork bulgogi, spicy chicken, beef, or even firm tofu. For best results, marinate for at least 30 minutes, or up to 24 hours for deeper flavor. Adjust gochujang for desired spice level. Add a touch of grated ginger for extra zing.