Can I make this marinade in advance?

Absolutely! If you want to prepare a batch in advance, you can freeze it in an airtight container or zip-lock bag. When you're ready to use it, thaw it in the fridge and give it a whisk before marinating your chosen protein. Just keep in mind that the texture of some ingredients, like the fresh garlic and ginger paste, may change slightly after freezing, but the marinade will still taste delicious!

How long should I marinate my chosen protein?

Depends. In general, seafood proteins (shrimp, fish, etc.) is only about 15 to 30 minutes, while heartier proteins like tofu, chicken, beef, and pork would be between a minimum of 30 minutes and a maximum 4 hours.

Why does your recipe list brown sugar OR honey?

I don't really like honey 🤷🏼♀️. But it works wonderfully in marinades. Plus, it's a vegan marinade without it! Also, I prefer to use the Swerve brown sugar substitute, keep the calories lower 😎.

Korean BBQ Marinade Recipe

Name: Korean BBQ Marinade Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Korean
Ingredients: 1/4 cup low sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1/4 cup gochujang sauce; 4 garlic cloves, minced; 1 tablespoon ginger paste OR 1 teaspoon ginger powder; 1 teaspoon onion powder; 2 tablespoons brown sugar OR honey (I like to use Swerve Brown Sugar Substitute); 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; Optional: 1/4 cup fresh green onion, thinly sliced

Korean BBQ Marinade Recipe

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Author: Aberdeen
Total Time: 5 minutes
Yield: About 2 cups 1x
Diet: Low Calorie

Description

This quick and easy korean BBQ marinade is a must have in your weeknight dinner rotation! With pantry friendly ingredients and a healthy dose of Gochujang sauce, this recipe captures the authentic flavors of Korean cuisine and takes just 5 minutes to whisk up. Try it with chicken, beef, fish, shrimp, tofu or even as just a sauce on noodles!

Ingredients

Units Scale

1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup gochujang sauce
4 garlic cloves, minced
1 tablespoon ginger paste OR 1 teaspoon ginger powder
1 teaspoon onion powder
2 tablespoons brown sugar OR honey (I like to use Swerve Brown Sugar Substitute)
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
Optional: 1/4 cup fresh green onion, thinly sliced

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Instructions

In a large mixing bowl, whisk together all ingredients. Done!
See recipe notes for uses and marinating times. If making before using, store in an airtight container in the fridge for 3 to 4 days.

Equipment

Gochujang

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Mixing Bowls

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Balloon Whisk

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Swerve Brown Sugar Substitute

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Notes

Proteins we have used with this marinade:

Chicken breasts - Let marinate in a bowl or ziploc bag for 30 minutes, up to 4 hours. Cook as desired until internal temperature reaches 165˚F.
Steak - Let marinate in a bowl or ziploc bag for 30 minutes, up to 4 hours. Cook as desired until steak reaches desired doneness.
Shrimp - Let marinate in a bowl or ziploc bag for 15 to 30 minutes. Pan fry and drizzle with any remaining sauce.
Salmon filets - Let marinate in a bowl or ziploc bag for 15 to 30 minutes. Pan fry and drizzle with any remaining sauce.
Extra firm tofu - Press a tofu block to rid it of most of its water. Let marinate in a bowl or ziploc bag for 30 minutes, up to 4 hours. Pan fry and drizzle with any remaining sauce.

Prep Time: 5 minutes
Category: Marinade
Method: Mixing
Cuisine: Korean

Find it online: https://www.aberdeenskitchen.com/2023/07/korean-bbq-marinade-recipe/