PANTRYFLEX

On the jar: Austin Namul Marinade

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Namul Marinade

Independent adaptation of a publicly published Robynne Maii recipe. Not affiliated with, sponsored by, or endorsed by Robynne Maii.

Namul Marinade from a national-award-winning chef.

Ratio

Ratio by volume: Rice Vinegar 78 ml, Dry Sherry 39 ml, Soy Sauce 81 ml, Sesame Oil 39 ml
Rice Vinegar 78 mlDry Sherry 39 mlSoy Sauce 81 mlSesame Oil 39 ml

Ingredients

  • Sugar — 630 g (1/8 = 79g)
  • Rice Vinegar — 635 g rice wine vinegar (1/8 = 79g)
  • Dry Sherry — 312 g dry sherry (1/8 = 39g)
  • Soy Sauce — 745 g shoyu (1/8 = 93g)
  • Garlic — 60 g cloves (1/8 = 7.5g)
  • Sesame Oil — 285 g (1/8 = 36g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Provenance

Robynne Maii works in Hawaii regional / Korean-American at Fête; credentials include James Beard Best Chef: Northwest & Pacific 2022 (Fête, Honolulu).

Adapted from a Robynne Maii recipe (Robynne Maii / Aloha Shoyu (Korean bavette, Fête)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Robynne Maii / Aloha Shoyu (Korean bavette, Fête) (published as “Namul Marinade”). Full citation lives in Provenance.