PANTRYFLEX

blend · marinade

NATIONAL AWARD WINNERPrep 10 min

Seattle Kalbi Marinade

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

Kalbi Marinade from a national-award-winning chef.

Ratio

Ratio by volume: Soy Sauce 118 ml, Water 59 ml, Sherry 59 ml, Sesame Oil 30 ml
Soy Sauce 118 mlWater 59 mlSherry 59 mlSesame Oil 30 ml

Ingredients

  • Brown Sugar3 lbs (1/16 = 85g)
  • Soy Sauce2 qts Aloha Shoyu Tamari (1/16 = 118ml)
  • Water1 qt (1/16 = 59ml)
  • Sherry1 qt dry sherry (1/16 = 59ml)
  • Onion24 oz rough chopped (1/16 = 43g)
  • Pear24 oz rough chopped bosc or anjou, peels on (1/16 = 43g)
  • Garlic12 oz chopped (1/16 = 21g)
  • Sesame Oil1 pt (1/16 = 30ml)
  • Pepper27 g (1/16 = 1.7g)

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

Seattle Kalbi 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 · 7 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

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