GERD Friendly Korean BBQ Marinade with Coconut Aminos & Ginger
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Learn more →Ingredients
4 servings
- ½ cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced or pressed
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp avocado oil
- 1 tsp fresh turmeric, finely grated, or ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 scallions, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 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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