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bulgogi sauce for beef or chicken

(5 ratings)
Blue Ribbon Recipe by
Kimi Gaines
orlando, FL

I have mentioned my sister Corri before. She is an amazing cook. She made this sauce and we used it to marinate chicken thighs. My sister-in-law Holly is a fantastic cook also and she makes the original Bulgogi Beef. My husband's family lived in Korea for 3 years and his mom sure could make some good Korean food. Now I have a daughter in Korea eating it all the time.

Blue Ribbon Recipe

We had Kitchen Crew members raving that this is the best Korean dish they've ever had! Sweet and spicy, this is Bulgogi sauce is an accessible way to begin exploring Korean cooking. Use this for chicken or beef - both are delicious. If there is an issue locating Chinese bean paste, it can be left out. We tried it both ways and it still has tons of flavor without it.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Stir-Fry

Ingredients For bulgogi sauce for beef or chicken

  • 6 Tbsp
    soy sauce
  • 4 tsp
    sesame oil
  • 2 tsp
    Chinese bean paste
  • 4 Tbsp
  • 4 Tbsp
    rice wine or dry sherry
  • 2 tsp
    toasted ground sesame seeds
  • 4 tsp
    finely chopped green onion
  • 2 tsp
    chili sauce
  • 2 sm
    clove garlic, minced
  • 4 tsp
  • salt, to taste

How To Make bulgogi sauce for beef or chicken

  • Marinade ingredients in a bowl.
    Combine soy sauce and sesame oil in a small bowl and stir in Chinese bean paste, water, rice wine, ground sesame seeds, spring onion, and chili sauce.
  • Crushing garlic, salt, and sugar into a paste.
    Crush garlic and salt and sugar to a fine paste.
  • Marinating chicken in Bulgogi sauce.
    Stir in, mix well, and add chicken strips or beef strips. Marinate for several hours.
  • Stir-frying chicken in Bulgogi sauce
    Add chicken or beef to a skillet, along with half the sauce, and stir fry until meat is cooked. Serve over rice.

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