Fantastic Korean-Style Marinade for Beef Pork or Chicken

"There should be enough marinade for about 2-1/2 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely if desired or adjust to suit heat level."
 
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photo by scoutain photo by scoutain
photo by scoutain
photo by Love to Eat photo by Love to Eat
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
photo by Boomette photo by Boomette
Ready In:
24hrs
Ingredients:
10
Yields:
1 3/4 cups (approx)
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ingredients

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directions

  • In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
  • Pour the marinade over the meat and turn to coat.
  • Cover with plastic wrap and refrigerate for 8-24 hours.
  • Remove the meat and shake off excess marinade.
  • Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
  • Grill as desired.

Questions & Replies

  1. Is there a tweak to do for less time using pork loins?
     
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Reviews

  1. This is my first review of anything on Food.com. I was exploring to find a new way to flavor some pork tenderloins that were about 1" thick. Found this one under the search. I gotta say, this recipe is sooo easy to do and it works great for those picky eaters! The flavor was fantastic and my wife even cleaned her plate. Thank You so much for sharing this.
     
  2. Delish! I love this marinade. I marinated some chuck steaks for 3 days. My husband grilled it and it came out great. I highly recommend using this marinade. The longer your meat sits in the marinade, the better.
     
  3. Perfect! This is a great recipe which I made for chicken which we grilled. Great flavor. I haven't had time to make many new dishes lately because of time constraints, but this was AMAZING!!
     
  4. Excellent. First made it as is but I also tried it by adding ground peanuts and Sriracha chili sauce to the marinade, scored (defatted) strip loins and marinated them for 12 hours. Cut the steaks into 1/4" strips and threaded them onto skewers a la satay sticks. Grilled over high heat to desired doneness these were heaven. Cook the marinade down and reduce if you want a very nice dipping sauce. Thank you kitten for a keeper
     
  5. Delicious. Baked the beef (wafer steaks) with extra marinade and served over rice. The marinade actually makes a great sauce, but be sure to cook it! ;-)
     
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Tweaks

  1. This IS a fantastic marinade! I used it on London Broil and marinated for 24 hrs. It was almost 4 pounds and I didn't need to double the marinade, there was plenty. I added 2 tablespoons Worcestershire sauce and fresh grated gingerroot to the marinade. I omitted the cayenne and added 1 teaspoon of Sriracha (hot chili sauce ) instead. I can't wait to try this on pork. A very flavorful marinade, thank you!
     
  2. This made a plain old chuck steak into a juicy and rich treat. We used extra brown sugar in place of honey but otherwise followed the recipe exactly, and it was terrific. Made to post in the July grilling photo challenge.
     

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