Photo: Lain Bagwell; Styling: Jan Gautro
Yield
About 3 tablespoons (serving size: 1 1/2 teaspoons)

One of the most popular Korean dishes is bulgogi, thin slices of beef that are soaked in a sweet-salty marinade and grilled. Here is a traditional-tasting rub that goes on just before the food is grilled. It's great on salmon, steaks, pork tenderloin, dark- meat chicken, or any game bird, such as duck or quail.

How to Make It

Combine all ingredients. Refrigerate in an airtight container for up to 1 week.

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