Korean Barbecue Wet Rub

Name: Korean Barbecue Wet Rub
Yield: About 3 tablespoons (serving size: 1 1/2 teaspoons)
Ingredients: ¼ cup packed brown sugar; 1 teaspoon salt; 2 teaspoons low-sodium soy sauce; 2 teaspoons dark sesame oil; 4 garlic cloves, minced

2 Ratings
2 Reviews

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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light May 2007

Gallery

Credit: Lain Bagwell; Styling: Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

¼ cup packed brown sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
4 garlic cloves, minced

Directions

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

Advertisement

Nutrition Facts

Per Serving:

53 calories; calories from fat 27%; fat 1.6g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.6g; protein 0.2g; carbohydrates 9.8g; fiber 0.1g; iron 0.3mg; sodium 457mg; calcium 12mg.

Sort by: Newest

Newest Oldest

tardmom57

09/02/2016

I used this rub on pork and it was very good. Flavor didn't come through very well so the next time I made it I just coated both sides of the meat. Did the trick!

rkdallas

05/16/2010

I used this rub with salmon and grilled it using a grill basket. It was really good and pretty mild. I wish I would have saved some to baste on the top after grilling was complete.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party