📝 About This Recipe
This authentic Korean marinade is a masterclass in the balance of 'danjjan'—the addictive harmony of sweet and salty. Infused with the natural enzymes of grated Korean pear to tenderize even the toughest cuts, it creates a deeply savory, umami-rich glaze that caramelizes beautifully over high heat. Whether you are grilling ribeye or stir-frying pork, this versatile sauce brings the soulful, smoky essence of a traditional Korean BBQ house right into your kitchen.
🥗 Ingredients
The Aromatic Base
- 1/2 large Korean Pear (Bae) (peeled and grated; substitute with Bosc pear or Fuji apple if unavailable)
- 1/2 medium Yellow Onion (grated or processed into a smooth puree)
- 4-5 cloves Garlic (minced very finely)
- 1 teaspoon Fresh Ginger (peeled and grated)
The Liquid Umami
- 1/2 cup Soy Sauce (use a high-quality naturally brewed soy sauce)
- 1/4 cup Brown Sugar (packed; light or dark works well)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Toasted Sesame Oil (added at the end for maximum aroma)
- 1/2 teaspoon Black Pepper (freshly cracked)
Texture & Finishers
- 1 tablespoon Toasted Sesame Seeds (lightly crushed to release oils)
- 3 stalks Green Onions (finely chopped)
- 1 tablespoon Honey (for a glossy finish on the meat)
- 2 tablespoons Water (to thin the consistency if needed)
👨🍳 Instructions
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1
Start by preparing your fruit base. Peel the Korean pear and grate it using the fine holes of a box grater into a large mixing bowl. Ensure you capture all the precious juice.
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2
Grate the half onion directly into the same bowl. The combination of pear and onion enzymes is the secret to tenderizing the meat fibers naturally.
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3
Add the minced garlic and grated ginger to the fruit and onion mixture. Whisk them together until they form a consistent aromatic paste.
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4
Pour in the soy sauce and mirin. Use a whisk to stir the liquids into the aromatic base until well combined.
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5
Add the brown sugar and honey. Whisk vigorously for about 1-2 minutes until you can no longer feel the grit of the sugar at the bottom of the bowl.
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6
Stir in the freshly cracked black pepper. The heat from the pepper balances the sweetness of the pear and sugar.
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7
Slowly drizzle in the toasted sesame oil while whisking. Adding it last ensures the oil emulsifies slightly rather than just sitting on top.
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8
Fold in the finely chopped green onions and the crushed toasted sesame seeds for texture and a burst of fresh flavor.
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9
Taste the marinade. It should be quite salty and very sweet—remember, this is a concentrate that will be diluted by the juices of the meat.
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10
If the marinade feels too thick or syrupy, add 1-2 tablespoons of water to reach a pourable, silkier consistency.
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11
To use: Pour the marinade over thinly sliced ribeye, sirloin, or even chicken. Massage the liquid into the meat with your hands (wear gloves!) to ensure every surface is coated.
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12
Allow the meat to marinate for at least 30 minutes for thin slices, or up to 4 hours for maximum flavor depth. Avoid marinating overnight as the pear enzymes can turn the meat mushy.
💡 Chef's Tips
Always use Korean pear if possible; its calpain enzyme is a superior natural tenderizer compared to other fruits. For a smoky depth without a grill, add a tiny drop of liquid smoke or a teaspoon of smoked paprika. If you are in a rush, you can blend the onion, pear, garlic, and ginger in a food processor for a smoother, faster prep. Never marinate the meat for more than 8 hours; the acidity and enzymes will begin to break down the protein structure too much. Store any leftover unused marinade in an airtight jar in the fridge for up to 1 week or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve the grilled marinated meat with steamed short-grain white rice and a side of spicy Kimchi. Create 'Ssam' (wraps) using large red leaf lettuce or perilla leaves, a dab of Ssamjang, and sliced raw garlic. Pair with a chilled glass of Soju or a light, crisp Korean lager to cut through the richness of the beef. Use the cooked marinated meat as a topping for a vibrant Bibimbap bowl with assorted seasoned vegetables. Serve alongside a refreshing cucumber salad (Oi Muchim) to provide a crunchy, acidic contrast.