Name: Korean Barbecue Marinade with Soy and Pear
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 medium Asian Pear; 0.5 cup Low-Sodium Soy Sauce; 0.25 cup Light Brown Sugar; 2 tbsp Toasted Sesame Oil; 2 tbsp Mirin (Rice Wine); 4 cloves Garlic; 1 tbsp Fresh Ginger; 3 stalks Green Onions; 1 tbsp Toasted Sesame Seeds; 0.5 tsp Black Pepper

"Unlock the secret to restaurant-quality Korean BBQ with this traditional marinade featuring the natural tenderizing power of Asian pear. This savory-sweet sauce combines rich soy, nutty sesame, and aromatic ginger to create succulent grilled meats that melt in your mouth."

1 Ingredients

Qty	Item
1 medium 250 g	Asian Pear
0.5 cup 120 ml	Low-Sodium Soy Sauce
0.25 cup 50 g	Light Brown Sugar
2 tbsp 30 ml	Toasted Sesame Oil
2 tbsp 30 ml	Mirin (Rice Wine)
4 cloves 12 g	Garlic
1 tbsp 6 g	Fresh Ginger
3 stalks 45 g	Green Onions
1 tbsp 9 g	Toasted Sesame Seeds
0.5 tsp 1 g	Black Pepper

2 Instructions

Peel and core the Asian pear. Grate it using the fine side of a box grater or process it in a blender until it becomes a smooth, liquid pulp.

In a large mixing bowl, combine the grated pear pulp, soy sauce, light brown sugar, mirin, and toasted sesame oil. Whisk until the sugar is fully dissolved.

Mince the garlic cloves and grate the ginger finely, then stir them into the marinade mixture.

Thinly slice the green onions and add them to the bowl along with the sesame seeds and black pepper.

Submerge your choice of meat—ideally flanken-style short ribs or thinly sliced ribeye—into the marinade. Cover and refrigerate for at least 4 hours, though overnight is preferred for maximum tenderization.

Preheat your grill or cast-iron skillet to high heat. Remove the meat from the marinade, allowing excess to drip off, and sear for 2-3 minutes per side until beautifully charred and caramelized.

·
If you cannot find an Asian pear, you can substitute it with a Bosc pear or a sweet Fuji apple, though Asian pear is superior for tenderizing.
·
Do not marinate thin cuts of meat for more than 24 hours, as the enzymes in the pear can make the texture too soft.
·
Use low-sodium soy sauce to control the saltiness, as the sugars in the marinade concentrate during grilling.
·
For an extra kick, add 1 tablespoon of Gochugaru (Korean red chili flakes) to the mixture.

? Frequently Asked Questions

Why is Asian pear used in Korean BBQ?

Asian pears contain an enzyme called calpain, which acts as a natural meat tenderizer, breaking down tough proteins without making the meat mushy.

Can I use this marinade for chicken or pork?

Yes! While traditionally used for beef, it works exceptionally well with pork belly, pork shoulder, or chicken thighs.

Can the marinade be made ahead of time?

Absolutely. You can prepare the marinade up to 5 days in advance and keep it in an airtight container in the refrigerator.

How do I get the best char on the meat?

Ensure your grill is extremely hot before adding the meat. The high sugar content in the marinade will caramelize quickly, creating those iconic charred edges.

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