Description
This authentic Bulgogi Sauce is a flavorful Korean BBQ beef sauce that combines savory soy sauce with natural sweetness from brown sugar, honey, and grated pear or apple. Enhanced with garlic, ginger, and sesame oil, this no-cook sauce not only tenderizes meat but also adds a rich, well-balanced taste to your grilled beef or other proteins.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons grated pear or apple (for natural sweetness and tenderizing)
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 1–2 green onions, finely chopped (optional)
Instructions
- Mix the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, and sesame oil until the sugars are fully dissolved and the mixture is smooth.
- Add Aromatics and Seasonings: Stir in the minced garlic, grated fresh ginger, grated pear or apple, and black pepper to combine all the flavors evenly.
- Finish with Garnishes: Fold in the toasted sesame seeds and chopped green onions if using. This adds texture and an extra layer of flavor.
- Use or Store: Use the sauce immediately as a marinade for thinly sliced beef such as ribeye or sirloin. Alternatively, transfer it to an airtight container and refrigerate for up to 1 week.
- Marinate the Meat: Combine the sauce with 1 to 1.5 pounds of thinly sliced beef in a sealed bag or bowl. Marinate for at least 30 minutes, ideally 4 hours, or overnight for best flavor and tenderness.
Notes
- Asian pear is traditional and ideal for this sauce, but a sweet apple like Fuji or Gala can be used as a substitute.
- This marinade also works well with chicken, pork, or tofu for versatile meal options.
- For a spicy kick, add 1 teaspoon of gochujang or a pinch of red pepper flakes to the sauce.
