Korean Barbecue Wet Rub

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.

Yield: About 3 tablespoons (serving size: 1 1/2 teaspoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 27%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.2g
  • Carbohydrate: 9.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 457mg
  • Calcium: 12mg

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

Preparation

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