Description
Bulgogi Sauce is an authentic Korean BBQ beef sauce featuring a perfect balance of sweet, savory, and tangy flavors. Made with a blend of soy sauce, brown sugar, honey, sesame oil, grated Asian pear, garlic, ginger, rice vinegar, and sesame seeds, this versatile sauce can be used as a marinade or stir-fry glaze for beef, chicken, tofu, and more. It’s quick to prepare and enhances any grilled or pan-cooked protein with classic Korean flavor.
Ingredients
Scale
Bulldogi Sauce Ingredients
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1/4 cup grated Asian pear or apple
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 2 green onions, finely chopped
Instructions
- Combine Sauce Ingredients: In a medium bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, grated Asian pear or apple, minced garlic, grated ginger, rice vinegar, mirin (if using), and black pepper until the sugar is fully dissolved and the mixture is smooth and well combined.
- Add Sesame Seeds and Green Onions: Stir in the toasted sesame seeds and finely chopped green onions to add texture and flavor to the sauce.
- Use or Store: Use the sauce immediately as a marinade for thinly sliced beef such as ribeye or store it in an airtight container in the refrigerator for up to 1 week to allow flavors to develop further.
- Optional Reduction: For a thicker glaze, transfer the sauce to a small saucepan and simmer gently over low heat for 5 to 7 minutes until slightly reduced and syrupy. Stir occasionally to prevent burning.
Notes
- This bulgogi sauce works equally well as a marinade or a stir-fry sauce for beef, chicken, or tofu, adding authentic Korean flavor.
- To achieve a thicker glaze, simmer the sauce on the stovetop for 5 to 7 minutes until it reduces and thickens.
- Adjust sweetness and saltiness by modifying the amount of brown sugar and soy sauce to suit your taste preference and the protein used.
- For a gluten-free version, substitute tamari for soy sauce.
- Mirin is optional but adds a subtle sweetness and depth of flavor to the sauce.
