From Hooni Kim's kitchen · Cote, New York
blend · pan sauce
NATIONAL AWARD WINNERJuniperyard Ginger-Soy
From a national-award-winning chef
Ratio
MIRIN 60SOY SAUCE 90SAKE 120
Ingredients
- ASIAN PEAR200 g
- GINGER30 g
- GARLIC35 g
- SUGAR72 g
- MIRIN60 ml
- SOY SAUCE90 ml
- SAKE120 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 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.
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 (galbi marinade writeups) (published as “Yangnyeom Galbi Marinade”). Full citation lives in Provenance.