Korean Anchovy Kelp Broth Rib Marinade

Name: Korean Anchovy Kelp Broth Rib Marinade
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup (40 g) dried anchovies, heads and guts removed, rinsed and drained; 1 piece (3-inch square) (15 g) dried kombu (kelp), wiped clean; 2 cups (480 ml) water; ½ cup (120 ml) soy sauce; 2 tablespoons (30 ml) toasted sesame oil; ½ medium (150 g) Asian pear, peeled, cored, and quartered; ½ medium (100 g) Granny Smith apple, peeled, cored, and quartered; 6 cloves (30 g) garlic, smashed; 1 tablespoon (12 g) fresh ginger, peeled and thinly sliced; 2 stalks (30 g) scallion (green onion), white and light green parts, cut into 2-inch lengths; 2 tablespoons (25 g) brown sugar; 3 tablespoons (45 ml) mirin (sweet rice wine) or sake; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper

From the MyKitchenBank Kitchen

A deeply savory Korean marinade built on anchovy and kelp broth, enriched with soy sauce, garlic, ginger, and the subtle sweetness of pear and apple. This classic preparation tenderizes and flavors short ribs, beef bulgogi, and pork for grilling or braising. The broth base provides complex umami while the fruit adds enzymatic action that breaks down proteins and balances the saltiness.

Prep: 15 min
Cook: 15 min
Wait: 30 min
Total: 1 hr
Makes: About 2½ cups (600 ml) marinade

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 cup (40 g) dried anchovies, heads and guts removed, rinsed and drained
1 piece (3-inch square) (15 g) dried kombu (kelp), wiped clean
2 cups (480 ml) water
½ cup (120 ml) soy sauce
2 tablespoons (30 ml) toasted sesame oil
½ medium (150 g) Asian pear, peeled, cored, and quartered
½ medium (100 g) Granny Smith apple, peeled, cored, and quartered
6 cloves (30 g) garlic, smashed
1 tablespoon (12 g) fresh ginger, peeled and thinly sliced
2 stalks (30 g) scallion (green onion), white and light green parts, cut into 2-inch lengths
2 tablespoons (25 g) brown sugar
3 tablespoons (45 ml) mirin (sweet rice wine) or sake
½ teaspoon (3 g) kosher salt
¼ teaspoon (1.3 ml) freshly ground black pepper

Equipment (5)

Large saucepan or small pot (2-quart / 2-liter capacity)
Fine-mesh strainer
Large bowl or pitcher
Blender or food processor (optional, for smooth texture)
Cutting board and knife

Steps

Before you start

Keep anchovy and kelp on hand—these form the broth base and are essential to the recipe
Prep all aromatics and fruit before starting to simmer
Have a fine-mesh strainer ready if you prefer a completely smooth marinade

1
Make anchovy kelp broth
- In a large saucepan, combine the rinsed dried anchovies, kelp, and 2 cups (480 ml) water.
- Place over medium-high heat and bring to a boil, then immediately reduce to medium-low.
- Simmer gently for 10 minutes, allowing the ingredients to infuse and deepen the broth's flavor.
+ Show details− Hide details
Ready when: Broth is slightly darkened and aromatic; small bubbles rise gently
Tip: Do not over-boil or the broth becomes bitter. A gentle simmer is key.
2
Strain and season broth
- Remove from heat and carefully pour the broth through a fine-mesh strainer into a large bowl, discarding the solids.
- Measure out 1¾ cups (420 ml) of the broth and return it to the saucepan.
- Discard any extra broth.
- Add the soy sauce, brown sugar, mirin, sesame oil, salt, and pepper to the broth.
- Stir well to dissolve the sugar.
+ Show details− Hide details
Ready when: Brown sugar is fully dissolved and the mixture is uniform and glossy
Tip: Straining removes sediment for a cleaner marinade; you can skip this step if you prefer texture.
3
Add aromatics and fruit
- Return the saucepan to medium heat.
- Add the smashed garlic cloves, sliced ginger, scallion pieces, pear quarters, and apple quarters.
- Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally so the fruit softens and releases its juices.
+ Show details− Hide details
Ready when: Pear and apple are soft and slightly translucent at the edges; ginger and garlic are fragrant
Tip: Keep the heat gentle so the aromatics don't scorch; you want subtle caramelization, not browning.
4
Cool and blend (optional)
- Remove from heat and let the marinade cool to room temperature, about 15 minutes.
- For a smooth marinade, transfer the cooled mixture (including fruit and aromatics) to a blender and blend until nearly smooth, leaving a bit of texture.
- For a rustic version, strain out the solids and use only the liquid.
- Either way, ensure the marinade is completely cool before using.
+ Show details− Hide details
Ready when: Marinade is cool to the touch and no steam rises from it
Tip: Blending the fruit adds natural sweetness and body; straining keeps it refined. Both work—choose by preference.

Good to know

Tips

Marinating time: 4 hours at room temperature or 8–12 hours refrigerated is ideal for short ribs; 2–4 hours works for thinner cuts like bulgogi. Do not exceed 24 hours or the meat will become mushy.
Pat meat dry before grilling: excess marinade will steam rather than char. Reserve a small amount of unstained marinade to brush on the meat as it cooks.
This marinade works beautifully on beef short ribs (kalbi), pork belly, and chicken thighs. It also suits beef brisket for braising.
For extra depth, add a strip of dried shiitake mushroom (about 1 inch) or a 1-inch piece of dried chili to the simmering broth in step 1.

Make ahead

You can prepare this marinade up to 3 days ahead and store it in the refrigerator. It actually deepens in flavor as it sits. Bring to room temperature before using if marinating cold meat.

Storage & reheating

Refrigerator: up to 5 days in an airtight container. Freezer: up to 2 months. Once you've marinated meat in it, do not reuse the marinade if the meat was raw; discard. Thaw frozen marinade in the refrigerator overnight before use.

Substitutions

mirin (sweet rice wine) or sake → 1.5 tablespoons honey or white sugar mixed with 1.5 tablespoons water. Replaces the sweetness and slight body of mirin; the result will be less complex but still good.
Asian pear → ½ medium kiwifruit or ½ cup fresh pineapple (diced). Both provide natural enzymes and sweetness; pineapple will make the marinade more tropical.
dried kombu (kelp), wiped clean → 1 teaspoon dashi powder or 2 teaspoons kombu tea. Reduces simmering time to 2–3 minutes; the result is lighter but still umami-forward.
toasted sesame oil → 1.5 tablespoons neutral oil + 0.5 teaspoon sesame oil. Stretches a small amount of toasted sesame oil for a lighter, less intense nuttiness.