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Korean BBQ Marinade

This Korean BBQ marinade transforms ordinary beef, pork, or chicken into something absolutely crave-worthy. The combination of soy sauce, Asian pear, garlic, and sesame oil creates a sweet, savory, and slightly smoky sauce that delivers authentic bulgogi flavor right in your own kitchen.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Marinade, Sauce
Cuisine: Korean
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup soy sauce use low sodium if watching salt intake
  • 1 medium Asian pear peeled and cored (or substitute 1/4 cup applesauce)
  • 3 tablespoons brown sugar packed
  • 2 tablespoons toasted sesame oil
  • 6 cloves garlic
  • 1 inch piece fresh ginger peeled
  • 2 tablespoons rice wine mirin or sake
  • 3 stalks green onions roughly chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon gochugaru Korean red pepper flakes, optional for heat

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Large mixing bowl or resealable plastic bags
  • Sharp knife and cutting board
  • Microplane or garlic press
  • Airtight container for storage

Method
 

  1. Peel and core your Asian pear, then cut it into rough chunks. The pear purees more smoothly when cut into smaller pieces, and removing the core prevents any gritty texture in your final marinade.
  2. Peel your garlic cloves and ginger root. Give the green onions a rough chop since everything goes into the blender anyway.
  3. Add the soy sauce, rice wine, and sesame oil to your blender or food processor. These liquids help the blade catch the solid ingredients and create a smooth puree.
  4. Toss in the Asian pear, garlic, ginger, green onions, brown sugar, black pepper, and gochugaru if using. Scrape down any brown sugar stuck to your measuring spoon since every bit of sweetness counts for proper caramelization.
  5. Process everything on high for 60 to 90 seconds until completely smooth. You want zero chunks remaining because any large pieces will burn before the meat finishes cooking.
  6. Dip a clean spoon in and taste your marinade. The flavor should taste slightly intense since the meat will absorb and mellow the seasonings during marinating.
  7. Slice your chosen meat against the grain into thin strips, about 1/4 inch thick. Thinner cuts absorb more marinade and cook faster with better caramelization.
  8. Place sliced meat in a large bowl or resealable bag and pour the marinade over it. Massage the marinade into every piece, then refrigerate for at least 2 hours or up to 24 hours for maximum flavor penetration.
  9. Remove the marinated meat from the refrigerator 30 minutes before cooking. Cold meat hitting a hot pan drops the temperature and prevents proper searing.
  10. Heat your grill, grill pan, or cast iron skillet over high heat until smoking. Cook the meat in batches without crowding, about 2 to 3 minutes per side until beautifully charred and caramelized.

Notes

Do not move the meat around while it cooks. Let it sit undisturbed to develop that gorgeous caramelized crust that makes Korean BBQ so irresistible. Store unused marinade in an airtight container for up to 5 days refrigerated or freeze for up to 3 months. Never reuse marinade that has touched raw meat.