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.

Ratings & Reviews

danismom

tardmom57
September 03, 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's Review

rkdallas
May 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.