Boom! Done! Easy to make, isn’t it? Time for some Korean BBQ beef, my friends. Or chicken! Use it for whatever cut of meat you’d prefer, like chicken bulgogi or ground beef bulgogi, though beef bulgogi is the classic Korean preparation. Bulgogi translates to “fire meat”, and is a Korean-style recipe of marinated slices of meat, usually beef or pork, that are grilled or stir-fried. Bulgogi itself hails from northern Korea, though you’ll find it all over Korea in higher end Korean restaurants to street food, and it’s popularity has brought it all around the world. It is particularly loved in the U.S., where I am seeing it more and more on menus. My focus today isn’t on the bulgogi recipe itself, but instead on the Bulgogi Sauce, or Bulgogi Marinade. A good bulgogi sauce not only builds flavor into your marinated beef or other chosen meat, but it also helps to tenderize the meat, making for a more pleasurable meal. My particular recipe includes Korean Gochujang, which is used in many Korean dishes. It’s a fermented chili paste that ranges from mild to spicy, so you can easily choose your preference to control the heat. No matter which level you choose, you’re guaranteed to enjoy huge flavor. I love gochujang. Let’s talk about how to make bulgogi sauce or marinade, shall we? I prefer grilling my bulgogi, but it’s very easy to make inside with a cast iron grill pan for convenience. Garnish and Serve. Garnish with green onions, peppers and toasted sesame seeds. Serve and enjoy!
Try Some of My Other Popular Recipes
Ssamjang (Spicy Korean Soybean Paste) Gochujang Doubanjiang General Tso Sauce Korean BBQ Sauce Sambal Oelek Homemade Sriracha Homemade Harissa Sweet Chili-Garlic Hot Sauce Easy Hoisin Sauce Tonkatsu Sauce Nuoc Cham How to make Chili Paste from Fresh Peppers Homemade Kimchi (How to Make Kimchi)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I love this recipe. Popular cuts of beef include short rib, flank steak and skirt steak, though my personal favorite is ribeye. The sauce works best when you slice the meat into thin slices to get a good flavor base. Recipe Variations. The cookbook listed below uses Asian or Bosc pear (or pear juice) in their bulgogi sauce as well as onion and scallion, which is great. Definitely give them a try. I adjusted by including spicy gochujang for extra heat and flavor, as well as minced peppers, and emphasized other ingredients to my own preference. Korean Gochujang. Gochujang is a Korean fermented red chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. It is thick and pungent in flavor, adding a zingy depth to your dishes. It is both sweet and savory, and spicy. You can sometimes find it in typical American grocery stores in the Asian or International section, though selections can be limited. I find a big variety in an Asian grocery store near me. Consider buying it online. See below.
