bulgogi sauce for beef or chicken
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.
prep time
10 Min
cook time
25 Min
method
Stir-Fry
yield
6 serving(s)
Ingredients
- 6 tablespoons soy sauce
- 4 teaspoons sesame oil
- 2 teaspoons Chinese bean paste
- 4 tablespoons water
- 4 tablespoons rice wine or dry sherry
- 2 teaspoons toasted ground sesame seeds
- 4 teaspoons finely chopped green onion
- 2 teaspoons chili sauce
- 2 small clove garlic, minced
- 4 teaspoons sugar
- - salt, to taste
How To Make bulgogi sauce for beef or chicken
-
Step 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. -
Step 2Crush garlic and salt and sugar to a fine paste.
-
Step 3Stir in, mix well, and add chicken strips or beef strips. Marinate for several hours.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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