Bulgogi Sauce

0 comments

5 from 22 votes
Jump to RecipeRate

Learn how to make this easy and delicious bulgogi sauce and start making your Korean favorites at home! Sweet and salty, it works as a marinade, dipping sauce, or even a dressing! 

how to make bulgogi sauce.

Coming from a half Asian background, it should come as no surprise that I have a slew of Asian inspired recipes.

What do Hunan chicken, tempura chicken, and black pepper Angus steak have in common? The key feature of all of them is the sauce used! 

I know I shouldn’t play favorites, but we are obsessed with making beef bulgogi, especially for its sauce! 

What does bulgogi sauce taste like?

Bulgogi sauce is considered being the BBQ sauce of Asian and Korean cuisine. It’s sweet, smoky, and slightly tangy, and has a subtle spice hit thanks to the chili sauce. In many Korean restaurants, they actually serve this as a dipping sauce too!

Sure you could buy the pre-bottled kind, but where is the fun in that? Making your own is so easy. 

Why this bulgogi sauce recipe will be a condiment staple:

  • Ready in seconds. No boiling, steaming, or caramelizing required- everything is whisked together in one bowl. 
  • Authentic flavor. This sauce is sweet, it’s tangy, and it has some spice. Honestly, you’d think this was from a Korean restaurant. 
  • Versatile. While this sauce is famous in beef bulgogi, it can also be used as a marinade or sauce too. 

What we love about this recipe is just how easy is it to make. If you find yourself with a delicious cut of beef, pork, or chicken, simply slice it up and make this sauce and you’ll have dinner ready in minutes! 

Ingredients needed

This recipe uses very simple and uses basic pantry ingredients. The only one you might need to hit up the grocery store for is the Gochujang, but it’s so popular, you’ll find it at any basic store or even online. Here is what you’ll need: 

  • Soy sauce. Low sodium and gluten-free options work. 
  • Brown sugar. Adds sweetness and balances out the salty and umami ingredients. 
  • Sesame oil. A must for Asian marinade or sauces. A little goes a very long way, so try not to go overboard with it. 
  • Pear. Finely grated to an almost mushy texture. If you can find it, you can also use pear juice. 
  • Garlic. Freshly minced. 
  • Ginger.
  • Gochujang. Very popular in Korean cuisine, this is their staple chili pepper sauce. If you can’t find this anywhere, you can use any chili sauce of choice. 

How to make bulgogi sauce

Making this sauce is very simple.

All you do is whisk the ingredients together until combined. If you notice some separation, let it sit for half an hour. 

Start by mixing the soy sauce with all the ingredients except for the grated pear. 

soy sauce and spices.

Next, gently fold through the grated pear until combined.

grated pears in sauce.

How to use this sauce

If you’ve been to any Korean restaurant before, you’ll know that you can get all kinds of bulgogi based dishes, including chicken, seafood and tofu.

We love to use this sauce to marinate protein, like chicken breast, pork chops, or even steak

You can also toss it through grain based recipes, like a fried rice, cauliflower fried rice, or even spicy noodles

Oh, and if you are anything like me, use it to dip some sweet potato fries or zucchini fries in them. 

Storage instructions

  • To store: If you haven’t used the sauce to marinate beef or chicken (or any other protein), you can store leftovers in the refrigerator, covered, for up to one week. Sometimes the sauce will thicken and if that happens, let it bring it to room temperature before using it. 
  • To freeze: Place the sauce in a shallow container and store it in the freezer for up to two months. 
bulgogi sauce.

More sauce recipes to try

Frequently Asked Questions

Is Korean BBQ sauce the same as this sauce?

While Bulgogi sauce is sometimes considered to be a Korean BBQ sauce, their actual BBQ sauce is actually sweeter and doesn’t include any spice.

Where to buy bulgogi sauce?

Thanks to the popularity of Korean cuisine, most grocery stores sell pre-made bulgogi sauce. Alternatively, you can also buy it online.

Share this recipe on Pinterest

Love this Bulgogi Sauce recipe?

Share it with the world on Pinterest.

bulgogi sauce recipe.

Bulgogi Sauce In 1 Minute | Easy Authentic Recipe

5 from 22 votes
Learn how to make this easy and delicious bulgogi sauce and start making your Korean favorites at home! Sweet and salty, it works as a marinade, dipping sauce, or even a dressing! 
Servings: 8 servings
Prep: 1 min
Cook: 1 min
Total: 2 mins

Ingredients  

Instructions 

  • In a mixing bowl, add all the ingredients, except for the pear and Gochujang.
  • Fold through the grated pear until just combined. Add the gochujang and use immediately.

Notes

TO STORE: If you haven’t used the sauce to marinate beef or chicken (or any other protein), you can store leftovers in the refrigerator, covered, for up to one week. Sometimes the sauce will thicken and if that happens, let it bring it to room temperature before using it. 
TO FREEZE: Place the sauce in a shallow container and store it in the freezer for up to two months.

Nutrition

Serving: 1servingCalories: 68kcalCarbohydrates: 5gProtein: 1gFat: 5gSodium: 546mgPotassium: 44mgFiber: 0.2gVitamin A: 78IUVitamin C: 0.4mgCalcium: 6mgIron: 0.3mgNET CARBS: 5g
Course: Appetizer
Cuisine: Korean
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating