korean bulgogi sauce - glebe kitchen (2024)

FAQs

What is Korean bulgogi sauce made of? ›

Bulgogi generally refers to thinly sliced beef marinated in a sauce that is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion, and often pureed Asian pear.

How To Use It: To use this premade sauce, prepare your meat as desired (usually thinly sliced beef). Add enough bulgogi sauce to coat the meat and marinate at least 30 minutes to 1 hour or up to overnight before cooking on the grill or in a frying pan.

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.

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.

Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy, sesame, garlic, ginger marinade. It is intensely flavorful, and tantalizingly delicious. This Bulgogi cooks super fast, so once your steak is done marinating, it's 15 minutes to dinner!

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”.

The savory beef combined with the sweet, gingery marinade is always a big hit. The word bul means fire in Korean, and goki means meat. So this is “fire meat!” Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it.

The best side dishes to serve with Bulgogi are kimchi, steamed rice, japchae, pickled radish, brown rice, radish chips, fried tofu, seaweed salad, stir-fried zucchini, spicy cucumber salad, Korean potato salad, soybean sprout salad, and grilled vegetables.

In many Korean restaurants, tables are outfitted with grills in the center so customers can cook the bulgogi meat themselves and eat it straight from the grill. Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments.

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.

How to use bottled Korean barbecue sauce? ›

Thin down your Korean barbecue sauce with a little rice wine vinegar, you can also add a squeeze of fresh lemon or lime and use as a dressing for chopped veggie salads and cold Asian noodle salads. Stir fry vegetables and your choice of protein in Korean barbecue sauce and serve over rice or noodles.

Since it's made without preservatives, homemade bulgogi sauce will last a week or so in the fridge in an airtight container.

The Original version is not spicy and is traditionally used to make beef bulgogi and kalbi. We happen to love it on oven baked chicken thighs.

Although the delicious dish of Korean Bulgogi originates from Korea, it has been thoroughly enjoyed around the world. This staple Korean dish of thinly sliced beef is marinated in a unique blend of sauces and spices and has become a welcome addition in restaurants and homes across the United States.

Korean BBQ Sauce Ingredients

To make this Korean barbecue sauce recipe, you'll need: soy sauce, dark brown sugar, minced garlic, rice wine vinegar, chile-garlic sauce, ground black pepper, fresh ginger, Asian sesame oil, cornstarch, and water.

Bulgogi, or Korean beef barbecue, is undoubtedly one of the most quintessentially Korean dishes there are: gorgeously thin slices of ribeye, tenderloin, or sirloin marinated in a savory-sweet sauce and quickly cooked over flame.

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).