korean bbq marinade

I've used Emily Ho's recipe for Korean BBQ Marinade several times for tofu and tempeh dishes. I've never had Asian pear juice, so I usually add a splash of lime juice to help give the recipe a little acidity.

Here served over stir-fried bok choi and carrots, with rice. I almost always add some homemade kimchi to the top.

I love Korean food to begin with, and I like that this is one recipe I don't have to adjust because of my allergies to hot pepper--it's not spicy at all. It's also gluten-free if you use gluten-free tamari instead of soy sauce, which I do for most recipes. It's a little sweet, a little salty--in short, it's my favorite marinade.