Why Make This Recipe

Bulgogi sauce is a delicious Korean marinade that brings sweet, savory, and umami flavors to your beef. Making your own Bulgogi sauce at home is not only simple, but it also allows you to control the ingredients for a fresher, tastier dish. Plus, it’s a great way to impress your family and friends with a classic Korean dish!

How to Make Bulgogi Sauce

Ingredients

• 1/2 cup Soy Sauce
• 1/4 cup Brown Sugar
• 1/2 Asian Pear (grated) or substitute with a regular pear or apple
• 4 cloves Garlic (minced)
• 2 tablespoons Sesame Oil
• 1 tablespoon Fresh Ginger (grated)
• 2 Spring Onions (finely chopped)
• 1 tablespoon Sesame Seeds
• 1/2 teaspoon Ground Black Pepper

Directions

1. In a bowl, mix the soy sauce, brown sugar, grated Asian pear (or substitute), minced garlic, sesame oil, grated ginger, chopped spring onions, sesame seeds, and black pepper until the sugar dissolves completely.
2. Place your thinly sliced beef (traditionally sirloin or rib eye) in a large mixing bowl or a zip-lock bag. Pour the Bulgogi sauce over the beef, ensuring all pieces are well-coated. Cover or seal and refrigerate for at least 1 hour, preferably overnight.
3. Heat a grill, skillet, or pan over medium-high heat. Remove the beef from the marinade, letting the excess sauce drip off. Cook the beef in batches, turning once, until nicely seared and cooked through, about 1-3 minutes per side, depending on thickness.
4. Serve the cooked Bulgogi with a side of steamed rice and your favorite Korean side dishes, such as kimchi.

How to Serve Bulgogi Sauce

Serve Bulgogi cooked beef with a bowl of steamed rice. Add some kimchi and vegetable side dishes for a complete Korean meal. You can also use the Bulgogi beef in lettuce wraps for a fun and flavorful way to eat it!

How to Store Bulgogi Sauce

If you have leftover Bulgogi sauce or beef, store it in an airtight container in the refrigerator. The sauce can last for about a week. The marinated beef can be kept refrigerated for up to 2 days before cooking. For longer storage, consider freezing the marinated beef.

Tips to Make Bulgogi Sauce

• Use tender cuts of beef, like sirloin or ribeye, for the best flavor and texture.
• Let the beef marinate for a longer time, ideally overnight, to absorb more of the sauce’s flavor.
• Adjust the sweetness by adding more or less brown sugar according to your taste.

Variation

For a spicy kick, add some gochujang (Korean chili paste) to the sauce. You can also use chicken or tofu as a substitute for beef if you prefer.

FAQs

1. Can I use other meats with Bulgogi sauce?
Yes! While beef is traditional, you can use chicken, pork, or even tofu as alternatives.

2. Is it necessary to use Asian pear?
No, you can substitute Asian pear with a regular pear or apple for sweetness and texture.

3. Can I make Bulgogi sauce ahead of time?
Yes, you can prepare Bulgogi sauce in advance and store it in the refrigerator for up to a week before using it.