Korean Barbecue Wet Rub

Korean Barbecue Wet Rub Recipe
Photo: Lain Bagwell; Styling: Jan Gautro
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.


About 3 tablespoons (serving size: 1 1/2 teaspoons)

Recipe from

Cooking Light

Nutritional 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


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


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

Bruce Weinstein and Mark Scarbrough,

Cooking Light

May 2007
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