Kalbi Marinade Recipe

Soy sauce: A salty, umami-rich liquid made from fermented soybeans.

Brown sugar: Adds sweetness and helps caramelize the meat.

Water: Used to dilute the marinade.

Sesame oil: A fragrant oil that imparts a nutty flavor.

Minced garlic: Adds a pungent, aromatic taste.

Minced ginger: Provides a warm, spicy note.

Sesame seeds: Adds texture and a mild, nutty flavor.

Green onions: Offers a fresh, mild onion flavor.

Onion: Grated to add sweetness and moisture.

Pear: Grated to tenderize the meat and add natural sweetness.

To enhance the flavor of your kalbi marinade, make sure to finely grate the onion and pear. The finer the grating, the more they will integrate into the marinade, providing a smoother texture and more even distribution of sweetness and umami. Additionally, allowing the marinade to sit for at least 30 minutes before using can help meld the flavors together, resulting in a more robust taste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will be less caramel-like.

• water - Substitute with chicken broth: Chicken broth adds a richer flavor compared to plain water.

• sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor, though it lacks the nutty taste of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used, but it has a more concentrated and slightly different flavor profile.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar texture, though they lack the nutty flavor of sesame seeds.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to regular onions.

• pear - Substitute with apple: Apples provide a similar sweetness and texture, though they have a slightly different flavor.

• To store the kalbi marinade, pour it into an airtight container or a resealable plastic bag. Ensure the container is clean and dry before adding the marinade.
• Label the container with the date to keep track of its freshness. The marinade can be stored in the refrigerator for up to 3 days.
• For longer storage, consider freezing the marinade. Pour it into a freezer-safe container or a resealable freezer bag. Leave some space at the top to allow for expansion as it freezes.
• If using a freezer bag, lay it flat in the freezer to save space and make it easier to thaw later. The marinade can be frozen for up to 3 months.
• When ready to use, thaw the marinade in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• For a quick thaw, place the sealed bag in a bowl of cold water. Change the water every 30 minutes until the marinade is fully thawed.
• Once thawed, give the marinade a good stir to recombine any separated ingredients before using it to marinate your meat.
• If you have leftover marinade after using it on meat, do not reuse it. Discard any used marinade to avoid cross-contamination.
• For an extra burst of flavor, consider adding freshly chopped green onions or a sprinkle of sesame seeds just before using the marinade on your meat.

• Preheat your oven to 350°F (175°C). Place the kalbi on a baking sheet lined with foil. Cover with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick and easy method, use a microwave. Place the kalbi in a microwave-safe dish, cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power in 1-minute intervals, stirring or flipping the pieces in between, until heated thoroughly.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of sesame oil to the pan. Place the kalbi in the skillet and cook for 3-5 minutes on each side, or until heated through. This method can help to re-crisp the edges.

• For those who love the smoky flavor, reheating on a grill is a great option. Preheat your grill to medium-high heat. Place the kalbi on the grill and cook for about 2-3 minutes on each side, or until warmed through. This method will also help to maintain the delicious charred flavor.

• If you have a sous-vide machine, you can reheat the kalbi by placing it in a vacuum-sealed bag and immersing it in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures even reheating without drying out the meat.

• Mixing bowl: A large bowl used to combine all the marinade ingredients together.

• Whisk: A tool to thoroughly mix the soy sauce, brown sugar, and water until the sugar is dissolved.

• Measuring cups: Used to measure out the soy sauce, brown sugar, water, and sesame oil accurately.

• Measuring spoons: Used to measure out the minced garlic, minced ginger, and sesame seeds.

• Grater: Used to grate the medium onion and medium pear to incorporate their flavors into the marinade.

• Knife: Used to chop the green onions finely.

• Cutting board: A surface to safely chop the green onions and prepare other ingredients.

• Storage container: An airtight container to store the marinade in the refrigerator if not used immediately.

Prepare ingredients in advance: Chop green onions, mince garlic and ginger, and grate onion and pear ahead of time.

Use a food processor: Quickly mince garlic and ginger, and grate onion and pear using a food processor.

Batch make marinade: Double or triple the marinade recipe and store in the refrigerator for up to 3 days.

Pre-measure ingredients: Measure out soy sauce, brown sugar, water, and sesame oil before starting to save time.