shake · marinade
NATIONAL AWARD WINNERPrep 5 minEmberpass Baek Kimchi Marinade
Independent adaptation of a publicly published Hooni Kim recipe. Not affiliated with, sponsored by, or endorsed by Hooni Kim.
A savory marinade for chicken, pork, or salmon.
Ratio
Ingredients
- Dashima — 1 quart dashima stock or water (960 ml)
- Salt — ½ cup coarse salt (120 ml)
- Sugar — ½ cup sugar (120 ml)
- Asian Pear — 1 Korean/Asian pear peeled cored quartered
- Daikon — 1 small Korean mu or daikon
- Onion — ½ medium onion peeled
Method
- Pour to the lines in order (bottom → top): Dashima, Salt, Sugar.
- Add finishing notes: Salt, Asian Pear, Daikon, Onion.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 1 national award
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First run is small.
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Provenance
Korean chef of Danji and Cote in New York; James Beard Best Chef New York State 2026. Korean steakhouse format at Cote earned Michelin recognition.
Originally published as Baek Kimchi Marinade Juice.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Hooni Kim / Korean Cultural Center NY Kimjang EP.03 (published as “Baek Kimchi Marinade Juice”). Full citation lives in Provenance.