PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Austin Namul Marinade

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

Namul Marinade from a national-award-winning chef.

Ratio

Ratio by volume: Rice Vinegar 78 ml, Sherry 39 ml, Soy Sauce 81 ml, Sesame Oil 39 ml
Rice Vinegar 78 mlSherry 39 mlSoy Sauce 81 mlSesame Oil 39 ml

Ingredients

  • Sugar — 630 g (1/8 = 79g)
  • Rice Vinegar — 635 g rice wine vinegar (1/8 = 79g)
  • Sherry — 312 g dry sherry (1/8 = 39g)
  • Soy Sauce — 745 g shoyu (1/8 = 93g)
  • Garlic — 60 g cloves (1/8 = 7.5g)
  • Sesame Oil — 285 g (1/8 = 36g)

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

Austin Namul 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 · 5 stars · 3 national awards

Build the companion jar

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 Namul Marinade.

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

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 “Namul Marinade”). Full citation lives in Provenance.

Companion jar