Saturday, 24 May 2014

The Rubs - Korean Barbecue Wet Rub

Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher Oxmoor House

Here is a traditional -tasting Korean rub that goes on just before the food is grill. It is great on Salmon, steak, pork, tenderloin, dark meat chicken, or any game bird such as duck or quail.

1/4 cup packed dark brown sugar
1/2 tsp. salt
4 tsp. bottle minced garlic
2 tsp. lower-sodium soy sauce
2 tsp. dark sesame oil
Combined all ingredients, Store in the airtight container in refrigerator for 1 week . Yield about 3 tsp. (serving size; i1/2 tsp.).

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