AIP Friendly Korean BBQ Marinade with Coconut Aminos & Ginger
Bold, smoky-sweet Korean BBQ flavor is usually off the table when you're avoiding soy, nightshades, and processed condiments — but this marinade flips that script entirely. Coconut aminos stand in for soy sauce beautifully, delivering that deep, slightly sweet umami punch without any of the ingredients that can trigger an immune response. Finely grated fresh ginger and turmeric bring warmth and a subtle earthiness, while a touch of honey and apple cider vinegar balance the whole thing with brightness. Ceylon cinnamon adds a whisper of spice that rounds out the flavor in a way that feels genuinely complex, not like something is missing. Whisk everything together in one bowl, and you have a marinade that works on any protein — just let it soak for at least 30 minutes and up to 8 hours for maximum depth. The tip about reserving a separate portion as a finishing glaze before the protein goes in is a small move that makes a big difference on the plate. This makes enough for four servings, and it keeps in the fridge for up to five days, so you can meal-prep your way through the week without starting from scratch every night.
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Learn more →Ingredients
4 servings
- ½ cup coconut aminos
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced or pressed
- 1 tbsp avocado oil
- 1 tsp fresh turmeric, finely grated, or ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 scallions, thinly sliced
- 1 tsp fish sauce (no additives or sugar) (optional)
Instructions
- 1
Add the coconut aminos, honey, apple cider vinegar, grated ginger, garlic, avocado oil, turmeric, and Ceylon cinnamon to a medium mixing bowl. Whisk until the honey is fully dissolved and the mixture is uniform.
- 2
Stir in the sliced scallions and the fish sauce, if using, until evenly combined.
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