Bulgogi Sauce

Name: Bulgogi Sauce
Prep time: 15 min
Cuisine: Korean
Ingredients: Soy sauce — 100 ml (1/3 cup + 1 tbsp); Korean pear (or apple), grated — 1/2; Onion, grated — 1/2 medium; Garlic cloves, minced — 4; Fresh ginger, grated — 10 g (1 tbsp); Brown sugar — 40 g (3 tbsp); Sesame oil — 20 ml (4 tsp); Black pepper — 2 g (1/2 tsp); Toasted sesame seeds — 10 g (1 tbsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Soy sauce — 100 ml (1/3 cup + 1 tbsp)
Korean pear (or apple), grated — 1/2
Onion, grated — 1/2 medium
Garlic cloves, minced — 4
Fresh ginger, grated — 10 g (1 tbsp)
Brown sugar — 40 g (3 tbsp)
Sesame oil — 20 ml (4 tsp)
Black pepper — 2 g (1/2 tsp)
Toasted sesame seeds — 10 g (1 tbsp)

Method

Combine soy sauce, grated pear and grated onion in a mixing bowl.
Add minced garlic and grated ginger.
Whisk in brown sugar and sesame oil until sugar dissolves.
Season with black pepper.
Use as a marinade for thinly sliced beef, marinating at least 30 minutes or up to overnight; sprinkle with sesame
seeds when cooking.

Cultural Background: A sweet, savoury marinade built on soy sauce, pear and sesame, bulgogi sauce ('fire meat') tenderises thinly sliced beef for Korea's beloved grilled and pan-fried dish, its Korean pear component reflecting a traditional natural tenderizing technique.

Tips: • Korean pear contains natural enzymes that tenderize the meat while adding sweetness — apple is a reasonable substitute if unavailable. • Marinating overnight develops significantly deeper flavour than a quick 30-minute marinade.

Variations: • Add a splash of Korean rice wine (cheongju) for extra depth. • Use for pork or chicken as well as the traditional beef.

Storage: Refrigerate the marinade up to 1 week in an airtight container.

Reheating: Not applicable; used as a marinade, cooked with the meat during grilling or pan-frying. Nutrition (per serving) Approx. 35 kcal, 1 g protein, 1.5 g fat, 5 g carbohydrate per 15 ml serving.

FAQs: What is bulgogi sauce traditionally used for? Marinating thinly sliced beef (or other proteins) for bulgogi, a classic Korean grilled and pan-fried dish. Why is pear used in the marinade? Korean pear contains natural enzymes that tenderize the meat while adding characteristic sweetness, a traditional technique in Korean marinades.