First time making kalbi sauce. used apples this time because I didn’t have pear.
do you have any tips or tricks that makes your sauce different than others when making kalbi sauce?
by Jfuk16
3 Comments
No_oN2389
I like to blend my pear, in your case apples, with my onions, garlic, and ginger. Than add your other ingredients (varies). I think blending extracts the flavors better.
dongledongledongle
Pear has the tenderizer enzyme. You can use kiwi or pineapple next time.
KimchiAndLemonTree
Pears and apples are not a necessity.
You just need a bit of “sweet” some ppl add a dash of coke or sprite. Some add honey. Some add maesil cheong. Some add brown sugar. Some add regular sugar.
If you use kiwi or pineapple do not marinade for more than 30 mins. I’ll be disintegrating
Your turn to teach me. How long did you cook for? That looks divine
3 Comments
I like to blend my pear, in your case apples, with my onions, garlic, and ginger. Than add your other ingredients (varies). I think blending extracts the flavors better.
Pear has the tenderizer enzyme. You can use kiwi or pineapple next time.
Pears and apples are not a necessity.
You just need a bit of “sweet” some ppl add a dash of coke or sprite. Some add honey. Some add maesil cheong. Some add brown sugar. Some add regular sugar.
If you use kiwi or pineapple do not marinade for more than 30 mins. I’ll be disintegrating
Your turn to teach me. How long did you cook for? That looks divine