Bulgogi Marinade

Name: Bulgogi Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 11¾ cups (2800 ml)
Cuisine: Asian
Ingredients: about 2 cups (450 ml) Soy Sauce; 1 cup (250 ml) Mirin; 4¼ cups (1000 ml) Water; pear juice 250 ml Pear Juice; orange juice 250 ml Orange Juice; onion juice 60 ml Onion Juice; garlic juice 25 ml Garlic Juice; ginger juice 10 ml Ginger Juice; ⅔ cup (160 ml) Sesame Oil; about 1 cup (222 ml) Plum Syrup; 1 cup (200 g) Sugar; about 1½ tsp (8 g) Salt; about 1½ Tbsp (10 g) Pepper

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

MARINADE · THIN-SLICED BEEF OR PORK

In the published recipe, this is the marinade for bulgogi (Korean BBQ beef).

David Shim's bulgogi marinade for Korean BBQ beef.

On the jar

BULGOGI

Method: shake
Yield: about 11¾ cups
Ingredients: 13

Stove sauce. Cook from the recipe

Ratio

Soy Sauce 450 mlMirin 250 mlWater 1000 mlPear Juice 250 mlOrange Juice 250 mlOnion Juice 60 ml

Ingredients

Soy Sauceabout 2 cups (450 ml)
Mirin1 cup (250 ml)
Water4¼ cups (1000 ml)
Pear Juicepear juice 250 ml
Orange Juiceorange juice 250 ml
Onion Juiceonion juice 60 ml
Garlic Juicegarlic juice 25 ml
Ginger Juiceginger juice 10 ml
Sesame Oil⅔ cup (160 ml)
Plum Syrupabout 1 cup (222 ml)
Sugar1 cup (200 g)
Saltabout 1½ tsp (8 g)
Pepperabout 1½ Tbsp (10 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: SALT (a pinch), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Bulgogi Marinade wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 2 national awards

Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Ganjang Tteokbokki Sauce★ STARRED KITCHENOn the jar: GANJANG
Soy Chilli Marinade★ STARRED KITCHENOn the jar: SOY CHILLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

David Shim. Korean BBQ / steakhouse. Cited awards include: Michelin 1* (Cote, New York).

Adapted from a David Shim recipe (David Shim / Michelin Dining In (bulgogi ssambap)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from David Shim / Michelin Dining In (bulgogi ssambap) (published as “Bulgogi Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar