Kalbi Marinade

Name: Kalbi Marinade
Prep time: 10 min
Total time: 10 min
Yield: 470 ml
Cuisine: Asian
Ingredients: 85 g Brown Sugar; 118 ml Tamari; 59 ml Water; 59 ml Dry Sherry; 43 g Onion; 43 g Pear; 21 g Garlic; 30 ml Sesame Oil; 1.7 g Pepper

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

Tamari 118 mlWater 59 mlDry Sherry 59 mlSesame Oil 30 ml

Ingredients

Brown Sugar — 85 g
Tamari — 118 ml
Water — 59 ml
Dry Sherry — 59 ml
Onion — 43 g
Pear — 43 g
Garlic — 21 g
Sesame Oil — 30 ml
Pepper — 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.

Provenance

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

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.