Korean Sesame & Ginger Marinade

This Korean-style marinade hits all the right notes: salty soy sauce, sharp garlic, warm fresh ginger, nutty toasted sesame seeds, and a kick from crushed dried chilies. It’s the kind of all-purpose marinade that transforms beef, lamb, pork, or chicken into something that sizzles and caramelizes on the grill.

The combination of sugar and soy sauce is what creates that signature Korean BBQ char. The sugar caramelizes over high heat while the soy sauce leaves a dark, savory glaze. Peanut oil carries the flavors into the meat and keeps it from sticking to the grill.

Fresh grated ginger root is a must. Dried ginger powder doesn’t have the same bright, zingy bite that cuts through the rich soy-sugar base.

Chef Tips

• Toast the sesame seeds in a dry pan until golden before adding. Raw sesame seeds taste flat
• Marinate beef or lamb for at least 2 hours, up to overnight for the deepest flavor
• Crush the garlic rather than mincing for a stronger garlic presence in the marinade
• Reserve some marinade before adding raw meat so you can use it as a finishing sauce

Variations

• Add a tablespoon of sesame oil for an even more intense nutty aroma
• Use this on thinly sliced beef for classic Korean bulgogi
• Stir in a tablespoon of gochujang (Korean chili paste) for a spicier, more authentic version