Bulgogi Marinade

Bulgogi Marinade

A savory-sweet Korean marinade balancing soy, pear, and garlic for tender beef.

Total 15 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Wheat, Sesame

This marinade blends soy sauce, grated pear, garlic, and sesame oil into a savory-sweet base traditionally used for thin-sliced beef bulgogi. The natural enzymes in pear and onion tenderize the meat while sugar and soy build a deep, caramelized flavor once grilled. Make a batch ahead to marinate beef, chicken, or mushrooms for a quick weeknight dinner.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup Asian pear, peeled and grated
  • 3 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup yellow onion, grated
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice wine
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced
  • 1/2 teaspoon black pepper

Method

  1. Peel and grate the Asian pear and onion into a mixing bowl, capturing any juices released.

  2. Add the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice wine to the bowl and whisk until the sugar dissolves.

  3. Stir in the sesame seeds, scallions, and black pepper until evenly combined.

  4. Use immediately to marinate thinly sliced beef, or transfer to an airtight jar and refrigerate until ready to use.

Rate this recipe

★ 3.9 (1)

Bulgogi Marinade

This marinade blends soy sauce, grated pear, garlic, and sesame oil into a savory-sweet base traditionally used for thin-sliced beef bulgogi. The natural enzymes in pear and onion tenderize the meat while sugar and soy build a deep, caramelized flavor once grilled. Make a batch ahead to marinate beef, chicken, or mushrooms for a quick weeknight dinner.

15 min 16 oz 60 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup Asian pear, peeled and grated
  • 3 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup yellow onion, grated
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice wine
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced
  • 1/2 teaspoon black pepper

Method

  1. 1

    Peel and grate the Asian pear and onion into a mixing bowl, capturing any juices released.

  2. 2

    Add the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice wine to the bowl and whisk until the sugar dissolves.

  3. 3

    Stir in the sesame seeds, scallions, and black pepper until evenly combined.

  4. 4

    Use immediately to marinate thinly sliced beef, or transfer to an airtight jar and refrigerate until ready to use.