Ingredients
Scale
- 1/2 cup soy sauce (low sodium preferred)
- 1/3 cup brown sugar, packed
- 1/2 cup Asian pear, grated (with juices)
- 2 tablespoons toasted sesame oil
- 3 tablespoons minced garlic
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon black pepper
- 1 tablespoon rice wine or mirin (optional)
Instructions
- Step 1: Prepare the Aromatics Start by peeling and grating the Asian pear using a box grater or a microplane. Ensure you catch all the juice, as this is where the tenderizing enzymes live. Mince the garlic cloves finely and grate the fresh ginger. Slice the green onions into thin rounds, keeping both the white and green parts.
- Step 2: Whisk the Base In a medium-sized mixing bowl, combine the soy sauce and brown sugar. Whisk vigorously until the sugar mostly dissolves. Stir in the toasted sesame oil and the optional rice wine. The oil provides a rich aroma, while the rice wine helps neutralize any gamey scents from the meat.
- Step 3: Combine and Emulsify Add the grated pear, garlic, ginger, green onions, sesame seeds, and black pepper to the soy mixture. Stir everything together until the marinade is well-combined and slightly thick.
- Step 4: Marinating the Meat Pour the marinade over your choice of thinly sliced meat (traditionally ribeye or top sirloin). Ensure every piece is thoroughly coated. Cover the bowl or seal it in a gallon-sized bag and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.
- Cook Time: 15 minutes