So you are looking to make a Bulgogi sauce and need a recipe to do it? Well, this Hello Fresh version is the one you need.
Bulgogi sauce is a Korean barbeque marinade that adds a delicious sweet, salty, and spicy flavor to all kinds of grilled meat.
The name comes from the Korean words bul, which means fire, and gogi, which means meat. So it literally refers to any sauce that is served with grilled meats.
You can think of it as a Korean-inspired teriyaki sauce without mirin or sake.
Luckily, you won’t need a lot of exotic ingredients to make your own delicious bulgogi sauce at home.
And it’s so easy to make you can have it ready in less than 15 minutes.
You’ll love how this sauce adds delicious Korean-inspired flavor to all your favorite grilled meats, chicken, and seafood.
So read on for the best Hello Fresh Bulgogi Sauce recipe that tastes even better than the original.
- 1 What Do You Need To Make Hello Fresh Bulgogi Sauce
- 2 How To Make Hello Fresh Bulgogi Sauce
- 3 Other Things To Consider When Making Hello Fresh Bulgogi Sauce
- 4 Hello Fresh Bulgogi Sauce Recipe
What Do You Need To Make Hello Fresh Bulgogi Sauce
The base for bulgogi sauce. I like to use Kikkoman, but feel free to use your favorite brand.
A Korean fermented chili paste made with red chilis and fermented soybeans.
It adds a sweet, smoky, and spicy flavor to the sauce.
If you can’t find gochujang, you can substitute another brand of chili paste and add ½ a teaspoon of smoked paprika.
Adds the tang. You can substitute apple cider in a pinch if you don’t have rice vinegar.
Balances out the heat from the chili paste.
You can substitute apple or pineapple juice, though it won’t have quite the same flavor.
Adds a rich, nutty flavor.
Olive oil makes a good substitute and packs a lot of health benefits if you don’t have sesame oil on hand.
For more sweetness, or substitute brown sugar.
Red Pepper Flakes
Another dimension of spiciness.
Adds a spicy, peppery flavor.
Don’t have fresh ginger? You can use ½ a teaspoon of ginger powder instead.
Intensifies the flavor of the bulgogi sauce.
If possible, use fresh garlic, but in a pinch, you can use garlic powder.
I don’t recommend using garlic salt, or your sauce will taste way too salty.
For just a touch more heat and is entirely optional.
Salt and Pepper
I recommend using coarse sea salt and fresh ground black pepper, but go light on the salt.
Depending on the soy sauce used, you can easily over-season your sauce.
- Cutting board
- Medium saucepan
- Spoon or spatula
- Stovetop or other heat source
How To Make Hello Fresh Bulgogi Sauce
Step One: First, peel and mince the garlic and finely chop the fresh ginger.
Step Two: In a medium saucepan, add the soy sauce, gochujang (chili paste), rice vinegar, pear juice, and honey and heat under low to medium heat until the honey is incorporated in the sauce, approximately two to three minutes.
Be sure to stir frequently to keep the sauce from sticking to the bottom of the pan.
Step Three: Next, add the garlic, ginger, sesame oil, red pepper flakes, and cayenne pepper and cook for another couple of minutes, stirring frequently.
Step Four: You want the ingredients to blend together, but be careful not to overcook it, or your sauce will turn out too thick. If that happens, you can add some vegetable stock or plain water to thin it.
Step Five: Taste your sauce, adjust any of the ingredients, and season with salt and pepper.
Allow your sauce to cool to room temperature before serving.
Other Things To Consider When Making Hello Fresh Bulgogi Sauce
You Can Easily Customize Your Bulgogi Sauce
This Hello Fresh Bulgogi sauce recipe makes an authentic-tasting Korean bulgogi sauce.
However, you don’t have to follow the recipe exactly.
- For example, you can use apple or pineapple juice instead of pear.
- Or add a teaspoon of prepared yellow mustard to give it more tang.
- Want more heat? Add more cayenne or chopped fresh jalapenos or red chili peppers.
- You can also substitute apple cider vinegar for rice vinegar.
Enjoy playing around and discovering new flavor combinations. Who knows? You may find a version you like better than the original.
What Can I Eat with Hello Fresh Bulgogi Sauce?
Traditionally served with grilled meat, this Hello Fresh Bulgogi sauce recipe is also perfect for mouth-watering, fall-off-the-bone Korean barbeque ribs.
But don’t feel limited—the spicy-sweet tang pairs well with all your favorite grilled meats, chicken, and seafood.
- Use it for a Korean-inspired dipping sauce for your favorite finger foods.
- Delicious over fried rice or noodles.
- Korean burgers, anyone?
- Makes great Korean prawns – just marinate your prawns for 30 minutes before grilling. Yum!
- Add to scrambled eggs for a delicious wake-up call.
- This versatile sauce lends itself to a bold red wine or ice-cold IPA.
Make More Than You Need
This Hello Fresh Bulgogi Sauce recipe goes great with so many dishes; you’ll want to ensure that you always have some on hand.
So go ahead and double the recipe.
Hello Fresh Bulgogi sauce stays fresh in the fridge for up to two weeks. Or keep it in the freezer for up to four months.
I like to freeze my extra sauce in ice cube trays.
That way, whenever I’m craving that spicy, sweet Korean flavor, I can pop a couple of cubes in the microwave for a quick Asian barbeque.
Hello Fresh Bulgogi Sauce Recipe
If you are looking for a super-versatile and delicious Bulgogi sauce, this Hello Fresh Bulgogi sauce recipe is for you. You’ll love how this sauce adds delicious Korean-inspired flavor to all your favorite grilled meats, chicken, and seafood.
- 5 tablespoons soy sauce
- 2 tablespoons gochujang (Korean fermented chili paste)
- 1 ½ tablespoons of rice vinegar
- ¼ cup of pear juice
- 1 ½ tablespoons honey
- 4 cloves of garlic, peeled and minced
- 1 ½ teaspoon fresh ginger, peeled and finely chopped
- 2 tablespoons of sesame oil
- 2 teaspoons red pepper flakes
- Pinch of ground cayenne
- Salt and pepper to taste
- Peel and mince the fresh garlic and finely chop the ginger.
- Add the soy sauce, gochujang (chili paste), rice vinegar, pear juice, and honey to a medium saucepan and heat under low to medium heat until the honey is incorporated into the sauce, frequently stirring, approximately two to three minutes.
- Next, add the minced garlic, chopped ginger, sesame oil, red pepper flakes, and ground cayenne and cook for another couple of minutes, stirring frequently. You want the ingredients to blend together, but don’t cook it too long, or your sauce can become too thick.
- Taste your sauce, adjust any of the ingredients, and season with salt and pepper.
- Allow your sauce to cool to room temperature before serving.
- Want more heat? Add another pinch (or two) of cayenne pepper or some fresh chopped jalapeno or red chili peppers.
- Substitute apple or pineapple juice for the pear juice.
- Instead of rice vinegar, you can substitute apple cider.
- If you like a smokey flavor, add a teaspoon of smoked paprika or a few drops of liquid smoke.
- Add a teaspoon of prepared yellow mustard for more tangy goodness.
Amount Per Serving: Calories: 35Total Fat: 0gCholesterol: 0mgSodium: 310mgCarbohydrates: 8gProtein: 1g
Other sauces from Hello Fresh you may need the recipe for:
- Hello Fresh Curry Sauce Base Recipe
- Hello Fresh Katsu Sauce Recipe
- Hello Fresh Cream Sauce Base Recipe
- Hello Fresh Sweet Thai Chili Sauce Recipe
Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.