bulgogi sauce for beef or chicken
★★★★★
5
Reviews
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
►
Ingredients For bulgogi sauce for beef or chicken
-
6 Tbspsoy sauce
-
4 tspsesame oil
-
2 tspChinese bean paste
-
4 Tbspwater
-
4 Tbsprice wine or dry sherry
-
2 tsptoasted ground sesame seeds
-
4 tspfinely chopped green onion
-
2 tspchili sauce
-
2 smclove garlic, minced
-
4 tspsugar
-
salt, to taste
How To Make bulgogi sauce for beef or chicken
-
1Combine 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. -
2Crush garlic and salt and sugar to a fine paste.
-
3Stir in, mix well, and add chicken strips or beef strips. Marinate for several hours.
-
4Add chicken or beef to a skillet, along with half the sauce, and stir fry until meat is cooked. Serve over rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT