PANTRYFLEX

blend · pan sauce

NATIONAL AWARD WINNERPrep 10 min

Juniperroom Bulgogi Marinade

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

Hooni Kim's Juniperroom Bulgogi Marinade, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 240 ml, Apple 120 ml, Sake 45 ml, Mirin 30 ml, Sesame Oil 15 ml
Soy Sauce 240 mlApple 120 mlSake 45 mlMirin 30 mlSesame Oil 15 ml

Ingredients

  • Soy Sauce — 1 cup (240 ml)
  • Apple — 1/2 cup apple juice/cider (120 ml)
  • Sake — 3 Tbsp (45 ml)
  • Mirin — 2 Tbsp (30 ml)
  • Sugar — 2 Tbsp (24 g)
  • Garlic — 1 Tbsp minced (10 g)
  • Sesame Oil — 1 Tbsp toasted (15 ml)
  • Asian Pear — 1 pureed

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.

Companion jar

Juniperroom Bulgogi 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:

2 kitchens · 3 stars · 2 national awards

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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 Bulgogi Marinade (Brisket).

Adapted from a Hooni Kim recipe (My Korea / Greatist).

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 — its companion jar is below.

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 My Korea / Greatist (published as “Bulgogi Marinade (Brisket)”). Full citation lives in Provenance.

Companion jar