From Corey Lee's kitchen · Benu, San Francisco
blend · bbq sauce
★ STARRED KITCHENIndigobridge Galbi Marinade
From a starred kitchen & national award winner
Ratio
SAKE 100MIRIN 93TAMARI 217WATER 1500
Ingredients
- ASIAN PEAR500 g
- SESAME SEED20 g
- ONION80 g
- GARLIC6 g
- SAKE100 ml
- MIRIN93 ml
- TAMARI217 ml
- GINGER50 g
- SALT10 g
- GOCHUGARU1 g
- SUGAR100 g
- DAIKON100 g
- WATER1500 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Korean-American fine-dining chef of Michelin three-star Benu in San Francisco; James Beard Best Chef: West 2017. Formerly French Laundry chef de cuisine; Korean and Cantonese references in tasting menus.
Originally published as Galbi Marinade / Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Corey Lee / Find Eat Drink (beef galbi) (published as “Galbi Marinade / Sauce”). Full citation lives in Provenance.