What ingredients do I need to make traditional bulgogi sauce?

To make traditional bulgogi sauce, you will need soy sauce, sesame oil, minced garlic, grated ginger, brown sugar or honey, rice wine or mirin, and black pepper. Some recipes also include gochujang (Korean chili paste) for mild heat, and grated Asian pear or apple to tenderize the meat and add natural sweetness. These ingredients combine to create a balanced sweet, savory, and slightly tangy flavor typical of bulgogi marinade.

How long should I marinate meat in bulgogi sauce for the best flavor?

For optimal flavor and tenderness, marinate the meat in the bulgogi sauce for at least 30 minutes. However, marinating overnight in the refrigerator allows the flavors to penetrate the meat more deeply and results in a richer taste. Avoid marinating for more than 24 hours, as the acidity in the sauce can start to break down the texture too much.

Can bulgogi sauce be used with meats other than beef?

Yes, bulgogi sauce pairs well with several types of meat beyond beef, including pork, chicken, and even seafood such as shrimp. While beef cuts like short rib or flank steak are traditional, the sauce’s sweet and savory profile complements other proteins, making it versatile for different dishes. Adjust marinating times based on the meat chosen to avoid over-tenderizing.

Where can I buy authentic gochujang for bulgogi sauce?

Authentic gochujang is commonly available at Asian grocery stores and is often stocked in the international or Asian food sections of large supermarkets. It is also widely sold through online retailers specializing in Korean ingredients. When purchasing, look for a sealed container with clear labeling to ensure freshness and authentic flavor.

Is bulgogi sauce only used for marinating meat, or can it be used in other ways?

While bulgogi sauce is traditionally used as a marinade for grilled meat, it also works well as a dipping sauce for lettuce wraps or a flavorful stir-fry sauce. You can drizzle it over cooked vegetables or rice bowls to add a sweet and savory kick. Its versatility makes it a great addition to many Korean-inspired meals beyond just bulgogi itself.

Bulgogi Sauce Recipe with Steak and Shrimp Stir Fry

Name: bulgogi sauce
Prep time: PT-486827H4M12S
Cook time: PT-486828H59M12S
Total time: PT-486828H59M12S
Cuisine: Korean
Ingredients: – 4 tablespoons soy sauce; – 2 tablespoons gochujang; – 2 tablespoons rice wine vinegar; – 2 tablespoons sesame oil; – 1 tablespoon honey; – 1 teaspoon fresh chopped ginger; – 3 cloves garlic, minced; – 1 tablespoon red pepper flakes; – 1 spicy red pepper, minced; – ½ grated Asian pear

Description

🍲 Experience the rich, balanced flavors of Bulgogi Sauce that bring sweet, savory, and spicy notes to your meals.
🥩🍤 Perfect for marinating steak and shrimp, this sauce creates a quick and delicious stir fry dinner that’s full of flavor.

Ingredients

– 4 tablespoons soy sauce

– 2 tablespoons gochujang

– 2 tablespoons rice wine vinegar

– 2 tablespoons sesame oil

– 1 tablespoon honey

– 1 teaspoon fresh chopped ginger

– 3 cloves garlic, minced

– 1 tablespoon red pepper flakes

– 1 spicy red pepper, minced

– ½ grated Asian pear

Instructions

First Step: Gather and Prepare Ingredients Measure all the ingredients accurately. Peel and grate the Asian pear or alternative fruit if using. Mince garlic and grate fresh ginger for maximum freshness and flavor.

Second Step: Combine Primary Sauce Components In a medium bowl, whisk together soy sauce, brown sugar or honey, grated pear, minced garlic, and grated ginger until the sugar is fully dissolved for a smooth base.

Third Step: Add Oils and Aromatics Fold in sesame oil, gochujang (or chili garlic sauce/sriracha alternative), rice wine vinegar, and chopped green onions gently to preserve texture and integrate flavors evenly.

Fourth Step: Adjust Heat and Flavor Add optional red pepper flakes and minced fresh red pepper to control spice levels according to personal taste. Taste and tweak sweetness or acidity if desired.

Final Step: Rest and Use Allow the bulgogi sauce to rest for at least 15 minutes to let the flavors meld beautifully; longer resting, ideally overnight, deepens the flavor. Use the sauce to marinate thinly sliced beef, chicken, pork, or lamb for 30 minutes to overnight. Cook over medium-high heat by grilling or sautéing until desired doneness.

Notes

🥢 Use thinly sliced meat for optimal marinade absorption and faster cooking.
🌶 Adjust heat levels by varying gochujang, red pepper flakes, or fresh hot peppers according to taste.
🍐 Grate Asian pear or apple in the marinade to naturally tenderize meat and add sweetness.

Prep Time: 5 minutes
Marinate time: 30 minutes to overnight
Cook Time: 5-6 minutes
Category: Sauce / Marinade
Method: Marinating and sautéing
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 112
Sugar: 6 g
Sodium: 1042 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: Bulgogi Sauce, Steak, Shrimp, Quick Stir Fry