PANTRYFLEX

blend · pan sauce

NATIONAL AWARD WINNERPrep 10 min

Kogi Kalbi Marinade

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

Roy Choi's Kogi Kalbi Marinade, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 240 ml, Sesame Oil 30 ml, Mirin 30 ml
Soy Sauce 240 mlSesame Oil 30 mlMirin 30 ml

Ingredients

  • Soy Sauce — 1 cup (240 ml)
  • Sugar — 1/2 cup (100 g)
  • Asian Pear — 1 grated
  • Onion — 1/2 grated (75 g)
  • Garlic — 6 cloves
  • Sesame Oil — 2 Tbsp (30 ml)
  • Pepper — 1 tsp black (2 g)
  • Mirin — 2 Tbsp (30 ml)

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

Kogi 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 · 3 stars · 5 national awards

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First run is small.

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Provenance

Korean-American L.A. Street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.

Adapted from a Roy Choi recipe (L.A. Son / Roy Choi).

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 L.A. Son / Roy Choi (published as “Kogi Kalbi Marinade”). Full citation lives in Provenance.

Companion jar