Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Hoisin Galbi Marinade

Posted by Caveman Cooking on January 28, 2010

I apologize that this blog has been recipe-free the last few days. Instead of making excuses, how about if I just serve up three tasty recipes in 24 hours?!?! First, this classic Korean meat-marinade … with a Caveman twist.


4 Tbsp Low-Sodium Soy Sauce
3 Tbsp Hoisin Sauce
1 Tbsp Olive Oil
1 Tbsp Molasses
1 Tbsp Sugar
1/2 Tbsp Garlic, minced
1 tsp Sesame Oil
1/2 tsp Sweet Rice Seasoning
1/2 tsp Fresh Ginger, finely grated
1 Green Onion, chopped


Combine all ingredients in a bowl and mix well. Marinate meat in a plastic zip-lock bag for 4 to 24 hours, refrigerated. Works well with beef, pork, chicken, and even fish that lend themselves to marinating, like salmon.
HINT: If you like a little heat in your food, use Sesame Chili Oil instead of the plain variety. Craving even more heat??? Squirt in some Sriracha Sauce.

Prep Time = 15 minutes
Cook Time = n/a
Marinades 2-3 pounds of meat

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

4 Responses to “Hoisin Galbi Marinade”

  1. MaryMoh said

    That’s a very delicious Asian sauce. I would have it with all types of meat….mmm. Thanks for sharing.

  2. petegaines said

    An excellent recipe. Huge hit with the pork chops. I was looking for a recipe very similar to what an old Korean roommate used to make, and this fit the bill.

    I made a couple small deviations; namely, I added chili garlic sauce (from the makers of Sriracha, only better!) and rice vinegar.

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