Marinade, Sauce | Standard

Ginger Marinade

Zingiber officinale Allergens: Soy, Wheat
Ginger Marinade

Sourcing & Taxonomy

  • Family Zingiberaceae
  • Primary Cuisine East Asian, Southeast Asian, Fusion
  • Seasonality Year-Round
  • Source Ginger, Soybeans, Vinegar/Citrus

The Forktionary Angle

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Definition

A flavorful liquid mixture, typically containing ginger, soy sauce, and other aromatics, used to tenderize and impart flavor to proteins.

Sensory Profile

TasteSavory, Umami, Spicy, Salty, Sweet, Tangy
TextureLiquid, Thin to Slightly Viscous
AromaAromatic, Ginger, Soy, Garlic, Sesame
AcidityMedium

Technical Metrics

Nutrition Facts

Per 30g (2 tbsp)
Calories100 kcal
Total Fat5g
Saturated Fat0.8g
Trans Fat0g
Cholesterol0mg
Protein3g
Total Carbohydrate8g
Dietary Fiber0.5g
Total Sugars5g
Calcium20mg
Iron0.5mg
Potassium100mg

Chef’s Secret

Reserve a small portion of the marinade before adding raw protein to use as a finishing sauce or glaze during cooking for intensified flavor.

Substitutions

Best Match

Teriyaki Sauce

1:1

Similar sweet and savory profile with umami notes, commonly used for grilling and stir-frying.

Soy-Ginger-Garlic Sauce

1:1

A simple, homemade alternative providing core flavors, but might lack the complexity of a pre-made marinade.

Korean BBQ Marinade

1:1

Offers a similar sweet, savory, and often spicy profile with pear or apple for sweetness and tenderizing.

Italian Dressing (with ginger added)

1:1

Provides acidity and oil for tenderizing and flavor, but needs added ginger for the specific profile.

Buying Guide

Read labels for sugar content and artificial additives. Opt for marinades with natural ingredients and lower sodium.

Flavor Pairings

Chicken pork beef fish tofu vegetables rice bowls stir-fries.