From Hooni Kim's kitchen · Cote, New York
blend · pan sauce
NATIONAL AWARD WINNERJuniperroom Bulgogi Marinade
From a national-award-winning chef
Ratio
SOY SAUCE 240APPLE JUICE 120SAKE 45MIRIN 30SESAME OIL 15
Ingredients
- SOY SAUCE240 ml
- APPLE JUICE120 ml
- SAKE45 ml
- MIRIN30 ml
- SUGAR24 g
- GARLIC10 g
- SESAME OIL15 ml
- ASIAN PEAR200 g
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 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).
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 My Korea / Greatist (published as “Bulgogi Marinade (Brisket)”). Full citation lives in Provenance.