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Korean Barbecue Wet Rub

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.

Ingredients

  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 4 garlic cloves, minced

Nutrition Information

  • calories 53
  • caloriesfromfat 27 %
  • fat 1.6 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.6 g
  • protein 0.2 g
  • carbohydrate 9.8 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 457 mg
  • calcium 12 mg

How to Make It

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