Ginger-Garlic Marinade

Name: Ginger-Garlic Marinade
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (380 ml)
Cuisine: Asian
Ingredients: 200 g Asian Pear; 2-inch piece (30 g) Ginger; 7 cloves Garlic; 6 Tbsp (72 g) Sugar; 1/4 cup (60 ml) Mirin; 6 Tbsp (90 ml) Soy Sauce; 1/2 cup (120 ml) Sake

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

MARINADE · LA GALBI & SHORT RIBS

In the published recipe, this is the marinade for LA galbi.

Hooni Kim's galbi marinade for short ribs, lettuce wraps.

On the jar

GINGER-SOY

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Mirin 60 mlSoy Sauce 90 mlSake 120 ml

Ingredients

Asian Pear200 g
Ginger2-inch piece (30 g)
Garlic7 cloves
Sugar6 Tbsp (72 g)
Mirin1/4 cup (60 ml)
Soy Sauce6 Tbsp (90 ml)
Sake1/2 cup (120 ml)

Method

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

Get Ginger-Garlic Marinade + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Ginger-Garlic Marinade wants a blender. Make it from this page.

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

4 kitchens · 3 stars · 5 national awards

Soy Ginger VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 Yangnyeom Galbi Marinade.

Adapted from a recipe published by Hooni Kim in My Korea (galbi marinade writeups).

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 My Korea (galbi marinade writeups) (published as “Yangnyeom Galbi Marinade”). Full citation lives in Provenance.

Companion jar