Bulgogi Sauce (Easy Authentic Recipe) (2024)

FAQs

What is bulgogi sauce made of? ›

Mix some soy, apple juice and sugar in a sauce pan. Heat until the sugar melts. Mix in some ginger, garlic, green onions and sesame oil. Literally that's it.

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!

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments. Making bulgogi at home is surprisingly easy.

Bulgogi is a sweet, salty beef dish that is comparable to teriyaki but much more rich and flavorful. Whereas teriyaki is solely sweetened with sugar, bulgogi relies also on fruit sugar to add an extra depth of flavor.

The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It's marinated for several hours which flavors and tenderizes the meat. The flavor of bulgogi is savory, salty and sweet.

You might wonder what the difference is between bulgogi and kalbi sauces since both are essentially barbecue sauces. The big difference is really that the kalbi (or galbi as it's sometimes called) is made specifically for beef short ribs while bulgogi is most popularly made with thinly sliced beef.

You can serve this over a bed of rice (white rice, brown rice, fried rice, any kind of rice) with a side of kimchi, cucumbers, perilla leaves, and ssamjang.

Bulgogi (불고기) is the name of a Korean dish, literally translating to “fire meat.” This famous Korean dish has existed for thousands of years, and it is now gaining popularity in Western countries like the United States and Canada.

The most prominent characteristic of bulgogi is that it is “sliced and marinated roast meat.” The tradition of Korean marinated roast beef can be traced back to the Goguryeo dynasty (37 BC–AD 668), when it existed as maekjeok, or pre-marinated roasted meat on a skewer.

Is Korean bulgogi healthy? ›

It's packed to the rafters with veggies, yet still feels naughty thanks to the sweet n' salty bulgogi sauce. It's pretty much perfect in terms of “healthy-ish comfort food”.

Marinated bulgogi beef strips are prepared according to halal rules by Kim Soo Jin, the principal at the Food and Culture Academy.

If you live near a Korean grocery store, you can pick up presliced beef (look for Korean BBQ beef); if you're cutting the meat yourself, freeze it for at least 15 minutes and up to 1 hour for easier slicing. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear.

Bulgogi is a very well-known and old Korean dish of thinly sliced marinated meat quickly cooked over heat. Bulgogi made with beef is not normally spicy, the marinade is usually a bit sweet.

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

Ingredients. Naturally brewed soy sauce(Defatted soybean, Wheat, Alcohol, Water, Sugar, High-fructose corn syrup, Garlic, Salt, Soy peptide concentrate(Soybean), Vinegar, Pear puree(Pear, Vitamin C), Ginger, Black pepper, Xanthan gum, Sodium benzoate(Less than 1/10 of 1% as a preservative).