What You'll Need
- Large mixing bowl
- Scallions (4 tablespoons)
- Black pepper (2 teaspoons)
- Fresh ginger, sliced (2 tablespoons)
- Chili flakes (2 teaspoons)
- Sugar (1/2 cup)
- Water (1 cup)
- Tamari (1/2 cup)
Chef Alex suggests using this marinade to make Korean baby back ribs. To learn how to make his baby back ribs, visit his “Slow-Braised Korean Baby Back Ribs” tutorial located at the bottom of the page.
Chef Alex uses tamari in this marinade. Tamari is a gluten-free soy sauce most commonly associated with Japanese cuisine. Tamari has a darker color and richer flavor than most soy sauces. Tamari can also have a more balanced, less salty flavor than soy sauce.
Chef Alex uses fresh ginger to add flavor to this marinade. To learn more about working with fresh ginger, visit Chef Simon Majumdar’s “How to Break Down Fresh Ginger” tutorial located at the bottom of the page.