Korean Marinade

This Korean-style marinade hits all the right notes: salty from soy sauce, sweet from sugar, nutty from sesame oil and toasted sesame seeds, and aromatic from garlic and green onion. It’s the flavor profile behind bulgogi and galbi, two of Korea’s most beloved grilled dishes.

The flour in the marinade is an unusual addition, but it serves a purpose. As the meat cooks, the flour helps the marinade caramelize and stick to the surface instead of dripping off, giving you a glossy, slightly sticky coating.

Even 30 minutes of marinating makes a noticeable difference, but overnight is where the real magic happens. The soy and sugar penetrate deep into the meat, tenderizing and seasoning all the way through.

Chef Tips

• Toast the sesame seeds in a dry pan until golden and fragrant before adding them. Raw sesame seeds taste flat and waxy by comparison.
• Use this on beef short ribs (kalbi-style) cut thin across the bone for the most authentic Korean barbecue experience.
• Baste with the remaining marinade while grilling to build up layers of caramelized glaze.
• Don’t marinate longer than overnight. The soy sauce can make the meat overly salty and break down the texture.

Variations

• Add a tablespoon of gochujang (Korean red pepper paste) for a spicy version.
• Replace the sugar with Asian pear puree for a more traditional bulgogi marinade that also tenderizes the meat.
• Use this as a stir-fry sauce by thinning it with a splash of water and tossing with vegetables and noodles.