Bulgogi Sauce (Easy Authentic Recipe) (2024)

FAQs

What are the ingredients in bulgogi sauce for beef? ›

Beef

Bulgogi / Main ingredient

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.

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.

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.

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.

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.

Ingredients: Chilli paste (corn syrup, WHEAT flour, water, hot chilli spice, defatted SOY bean powder, salt, WHEAT, rice flour, alcohol, flavour enhancer E621, malt (WHEAT)), sugar, water, high fructose corn syrup, pear concentrate (concentrated pear juice, water, acidity regulator E330), SOY sauce (water, defatted SOY ...

At a typical Korean restaurant, sauce #1 (Ssamjang) is served in a small bowl for sharing, while sauces #2 (Sesame oil, salt, and pepper sauce) and #3 (Wasabi and soy sauce) are provided individually to each person. These sauces are usually refilled for free as needed.

Bulgogi came from the Korean word bul-gogi (불고기), consisting of bul ("fire") and gogi ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. The dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan.

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

Why do Koreans eat bulgogi? ›

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. Any type of pear will work with this recipe, but if you can access Korean pears (or another Asian pear variety), use those.

Mix with rest of the ingredients and beef. Dark soy sauce is milder in saltiness than light soy sauce. If you only have light soy sauce, use a little less than recipe requires. Leave it to marinate for at least 1 hour, longer if you can.

As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.

Other beef substitutes: You may use half a bag (4 oz) soy curls, rehydrated. TVP also works, or sliced mushrooms. Jackfruit is also a good choice. For less sweet, feel free to adjust the sugar.

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. Many Korean home cooks tend to marinate the beef overnight and then grill or stir-fry it with sliced onions, scallions, mushrooms, and other vegetables.

Oligosaccharide, Water, Soy Sauce (Wheat, Water, Defatted Soybean, Salt, Seed Malt, Yeast Extract, Flavour Enhancer, Cooking Wine), Brown Sugar, Garlic, Onion Puree, Cooking Wine, Ginger Extract, Pear Concentrate, Leek, Fermented Soybean Concentrate, Solar Salt, Pineapple Concentrate, sh*take Mushroom Extract, Sesame ...

Brewed Soy Sauce (Soya, Wheat, Salt, Water, Glucose Syrup, Oyster Extract), Sugar, Fruit Puree (Pear, Apple, Kiwi, Pineapple), High Fructose Corn Syrup, Water, Garlic, Flavour Enhancer (Monosodium Glutamate, Disodium Guanylate, Disodium Inosinate),Salt, Red Wine, Stabiliser (Xanthan Gum), Black Peper, Citric Acid.

A traditional Korean sauce, it has a bold sweet/spicy/umami flavor with an underlying funk. This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.