Looking to spice up your next dish? This homemade, sugar-free bulgogi sauce adds flavor and depth to meat, veggies, and more!
What is bulgogi sauce?
Bulgogi comes from the Korean word bul-gogi (불고기), consisting of bul (“fire”) and gogi (“meat”), translating literally to “fire meat.”
Traditional bulgogi sauce is made with soy sauce, sugar, sesame oil, garlic, black pepper, and sometimes ginger and scallions. Pureed pear is a common ingredient as well, used as a tenderizer for the meat.
How is the sauce typically used?
Bulgogi is typically used with beef, made from thin slices of sirloin. The meat is marinated in the sauce before cooking to enhance its flavor and tenderness.
Is bulgogi sauce paleo?
This one is! Traditional recipes include soy and sugar. This recipe subs coconut aminos and dates, to keep the bad stuff out, but all the flavor in! And – it’s even Whole30 compliant.
How should I use this sauce?
My top recommendation is to use it in my Beef Bulgogi Bowls. They’re quick, easy, and pack a punch of flavor.
You could also use the sauce to spice up a stir fry, mixed veggies, chicken, or any other dish you wanted to add it to!
- 1/2 pear
- 1/4 cup coconut aminos
- 1 medjool date
- 2 Tbsp toasted sesame oil
- 3 cloves garlic
- 1 Tbsp ginger
- 1 Tbsp chili paste
- Peel and core the pear. Cut half into chunks for the sauce; save the other half for another use.
- Combine pear chunks and all other ingredients in a food processor or high speed blender and blend on high until combined and smooth.
Looking for a way to use this Bulgogi Sauce? Try out my Hello Fresh copycat version of Beef Bulgogi Bowls!
Nutrition Information:Yield: 4 Serving Size: 4 servings
Amount Per Serving: Calories: 115Saturated Fat: 1gSodium: 341mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 1g