Garlic Soy Sauce Marinade

Name: Garlic Soy Sauce Marinade
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (470 ml)
Cuisine: Asian
Ingredients: about ½ cup (85 g) Brown Sugar; ½ cup (118 ml) Soy Sauce; ¼ cup (59 ml) Water; ¼ cup (59 ml) Sherry; about ½ onion (43 g) Onion; 43 g Pear; about 4 cloves (21 g) Garlic; 2 Tbsp (30 ml) Sesame Oil; about ¾ tsp (1.7 g) Pepper

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

MARINADE · KALBI SHORT RIBS & BAVETTE

In the published recipe, this is the marinade for Korean bavette steak. The same recipe pairs it with Tutu's Kochujang Sauce, the bbq sauce.

The marinade from Maii's Korean bavette steak.

On the jar

KALBI

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Soy Sauce 118 mlWater 59 mlSherry 59 mlSesame Oil 30 ml

Ingredients

Brown Sugarabout ½ cup (85 g)
Soy Sauce½ cup (118 ml)
Water¼ cup (59 ml)
Sherry¼ cup (59 ml)
Onionabout ½ onion (43 g)
Pear43 g
Garlicabout 4 cloves (21 g)
Sesame Oil2 Tbsp (30 ml)
Pepperabout ¾ tsp (1.7 g)

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.

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Companion jar

Garlic Soy Sauce 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 · 8 stars · 2 national awards

Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Ganjang Tteokbokki Sauce★ STARRED KITCHENOn the jar: GANJANG
Soy Chilli Marinade★ STARRED KITCHENOn the jar: SOY CHILLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Robynne Maii works in Hawaii regional / Korean-American at Fête; credentials include James Beard Best Chef: Northwest & Pacific 2022 (Fête, Honolulu).

Originally published as Kalbi Marinade.

Adapted from a Robynne Maii recipe (Robynne Maii / Aloha Shoyu (Korean bavette, Fête)).

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 Robynne Maii / Aloha Shoyu (Korean bavette, Fête) (published as “Kalbi Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar