A quick Korean marinade can tenderize and amplify the flavor of beef, pork, chicken, and many other proteins. This easy marinade recipe is sure to become a favorite.
I don’t usually plan on posting two Asian dishes in a row, but this recipe for quick Korean marinade appeared in November’s Bon Appetit, and I couldn’t resist!
When I’m pressed for time during the week, I’m drawn towards a recipe that I can make in under 30 minutes. While this isn’t exactly a 30 minute dish, the short-list of ingredients, minimal prep work, and tasty results, make it a sure winner for a busy weeknight. Prep the marinade in the morning and let the meat marinate during the day. When you start cooking, dinner will be ready in under 20 minutes!
For a low carb dinner, skip the rice and steam an extra vegetable.
Sometimes I’ll pick up some pre-marinated Korean beef for a quick meal, but at 8-10 dollars a pound, that’s more of a luxury meal. I adapted this quick Korean marinade recipe slightly, to make it more “pantry friendly”.
The recipe calls for a “quarter of a pear”, but I substituted a couple of tablespoons of unsweetened applesauce, for a similar taste and texture. I used thinly sliced pork loin, but beef or chicken would work just as well. 30 minutes of marinating gives you just enough time to steam some rice, and prepare a salad or a vegetable. The thinly sliced meat cooks in just about 5 minutes.
Here is the quick Korean marinade recipe. Enjoy!
- 2 Tablespoons unsweetened applesauce
- 1 clove of garlic minced
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons crushed red pepper flakes
- 1 Tablespoon peeled grated ginger
- 1 Tablespoon light brown sugar
- 1 Tablespoon toasted sesame oil
- 1 lb. boneless short ribs boneless pork loin, hanger steak or chicken, sliced into very thin strips
- 1 Tablespoon peanut or vegetable oil
- Kosher salt to season
- 3 scallions or green onions thinly sliced
In a large bowl or zip-lock bag mix first 7 ingredients; applesauce to sesame oil. Add meat.
Allow to meat to marinate a minimum of 30 minutes at room temperature or up to 8 hours in the fridge.
Heat 1 Tablespoon oil in a large skillet or wok over medium high heat.
Lightly season meat with salt, and add meat, in small batches, cook in a single layer without moving, until lightly browned, about 1-2 minutes. Continue to cook, stirring occasionally, until cooked through and crisp at edges, about 2 minutes longer.
Serve with sliced green onions.