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Korean Steak Marinade

Korean Steak Marinade recipe image
This simple yet powerful marinade transforms ordinary steak into a restaurant-quality Korean-inspired dish. By combining salty soy sauce with aromatic ginger, sweet brown sugar, and a hint of heat from tabasco, you create a complex flavor profile that tenderizes the meat while adding a glossy, savory crust. It is perfect for weeknight dinners when you crave bold flavors without hours of prep. Whether you are grilling outdoors on a warm evening or using an indoor grill in winter, this mixture bastes beautifully, keeping the steak juicy and flavorful. It pairs wonderfully with rice or grilled vegetables, making it a versatile addition to your culinary repertoire.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 7.9
Description
This simple yet powerful marinade transforms ordinary steak into a restaurant-quality Korean-inspired dish. By combining salty soy sauce with aromatic ginger, sweet brown sugar, and a hint of heat from tabasco, you create a complex flavor profile that tenderizes the meat while adding a glossy, savory crust. It is perfect for weeknight dinners when you crave bold flavors without hours of prep. Whether you are grilling outdoors on a warm evening or using an indoor grill in winter, this mixture bastes beautifully, keeping the steak juicy and flavorful. It pairs wonderfully with rice or grilled vegetables, making it a versatile addition to your culinary repertoire.
Ingredients
  • 1/4 cup Soy sauce
  • 2 Cloves
Directions
  1. 1
    In a small bowl, combine soy sauce, freshly grated ginger, sherry, brown sugar, catsup, hoisin sauce, chopped green onions, sesame oil, crushed garlic, and tabasco sauce.
  2. 2
    If grilling indoors or without charcoal, add a few drops of liquid smoke to the mixture.
  3. 3
    Whisk ingredients together until the brown sugar is fully dissolved and the marinade is smooth.
  4. 4
    Place steak or beef kabobs in a shallow dish or resealable bag and pour the marinade over them, ensuring all surfaces are coated.
  5. 5
    Marinate the beef for at least 30 minutes in the refrigerator.
  6. 6
    Remove beef from marinade, letting excess drip off, and discard used marinade.
  7. 7
    Grill the beef over medium-high heat, basting occasionally with reserved fresh marinade if desired.
  8. 8
    Cook until the steak reaches your preferred level of doneness, then let rest before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 7.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 845.5mg36%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For outdoor grilling, omit the liquid smoke as the charcoal will provide a natural smoky flavor.

This marinade works well on T-bone steaks, ribeyes, or beef kabobs.

Store leftover marinade in the refrigerator for up to 3 days. Always bring to a boil before using as a sauce if it has touched raw meat.

Keywords: beef, cloves, grilling, korean, main, marinade, sauce, smoking, soy, steak, title, vegan
Read it online: https://www.chefs-mate.com/recipe/korean-steak-marinade/