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Bulgogi Sauce Recipe: The Essential Korean Marinade
Bulgogi, literally meaning “fire meat” in Korean, is one of the most iconic dishes of Korean cuisine. The heart of any great bulgogi lies in its sauce—a harmonious blend of sweet, savory, and umami flavors that infuses the meat with an irresistible taste. Whether you’re grilling beef, pork, or chicken, this versatile bulgogi sauce will elevate your dish, capturing the authentic essence of Korean barbecue. This recipe will guide you through creating the perfect bulgogi sauce, ensuring your dish is packed with the rich flavors that define this beloved Korean classic.
History of Bulgogi
The origins of bulgogi date back to the Goguryeo period (37 B.C. – 668 A.D.) when it was known as maekjeok, a dish of marinated and grilled beef. Over the centuries, the dish evolved, and during the Joseon Dynasty (1392–1897), it became known as neobiani, a delicacy served to the royal court. The modern version of bulgogi, as we know it today, emerged in the mid-20th century, becoming a staple in Korean households and restaurants. The marinade, or bulgogi sauce, is the key to its unique flavor, combining traditional Korean ingredients that have been used for centuries.
Ingredients
Base Ingredients:
- 1/2 cup soy sauce (preferably low-sodium)
- 1/4 cup brown sugar (packed)
- 2 tablespoons sesame oil
- 1/4 cup pear or apple juice (traditional Korean pears are ideal, but regular apple juice works as well)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1/4 cup water
- 2 tablespoons rice vinegar
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