Low Histamine 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
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 4 cloves garlic, minced or pressed
- 1 tbsp avocado oil
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level. - 1 tsp fresh turmeric, finely grated, or ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 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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