You’re right!
I should have added some ginger. Last time when I was making Bulgogi with instant sauce I added some ginger powder, but this time I didn’t add any. I think this will need fair bit of new additional ingredients. Thanks.

Hi Pepy,

I didn’t know that Lee Kum Kee had a Korean BBQ sauce.
I was thinking yesterday adding some real pear might be good, instead of plum extract or pear juice. It should feel more genuine.

Thanks for sharing your tips.

Slice onion, pear, and ginger root into small sections and place with garlic into blender, add just enough water to blend into a smooth paste.
In a small cooking pot, combine water and sugars. Heat over medium heat and stir until sugars are mostly dissolved. Remove from heat and set aside.
In a large bowl, combine soy sauce, cooking wine, blended paste, pepper, sesame oil, sugar mixture, and green onions. Stir well and refrigerate until use. Marinates 1 lbs of meat.

Thanks for sharing your recipe. I will try it sometime soon and write about how it turned out.

I’m going to try that too.I’ve noticed Costco have a deal on Australian jjim ribs.They’re pork but I so much prefer beef.

In OZ pork is expensive and beef is cheapish.here,it’s the other way around.

Anyhoo,the “Korean rice cooking wine” that you mention,do you mean Mirin?

Also,I’d like to try it with a Japanese style pear-”nashi”-which is so much sweeter than the Korean pear.