Ingredients
Scale
- beef short ribs or slabs of extra firm tofu
- 1/4 cup soy sauce
- 1/4 cup fresh Asian pear juice or puree (optional, but recommended)*
- 2 tablespoons toasted sesame oil
- 2–3 cloves garlic, crushed
- 1–2 scallions, chopped
- 1 1/2 teaspoons grated fresh ginger
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame seeds
- Dash of freshly ground black pepper
Instructions
- Combine all ingredients in a small bowl. Taste and adjust quantities, if desired.
- Use sauce to marinate beef short ribs or slabs of extra firm tofu (drained and pressed) or tempeh.
- Place the protein in a shallow dish or zip-top bag and coat evenly with marinade. Marinate for at least 2 hours and up to a day, turning at least once.
Notes
- Asian pear juice helps to tenderize meat and also gives the marinade a sweeter flavor. Making 1/4 cup of juice requires about 1/4 to 1/2 of an Asian pear. Use a juicer or blender or finely grate the pear and squeeze to extract the juice.
Storage & Reheating Suggestions
Storage:
- Store marinade in an airtight container in the fridge for up to 5–7 days
- Marinated meat: use within 24–48 hours
Freezing:
- Freeze marinade for up to 2 months
- You can freeze meat in the marinade for easy prep later
Reheating (for cooked meat):
- Skillet: Best for caramelization and texture
- Air fryer: 350°F for 3–5 minutes
- Microwave: Quick but less crisp
Pro Tip:
- Reserve a small portion of marinade (unused) for finishing sauce
- Prep Time: :10
- Category: Condiment
- Method: Combine Ingredients
- Cuisine: Korean