Bulgogi Marinade
This Korean Beef Bulgogi Marinade is a family favorite! The marinade comes together easily and is perfect for flavoring thin, tender slices of meat!
Servings: 5
Calories: 67
Ingredients
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons white sugar or light brown sugar
- 1 tablespoon light corn syrup
- 1 whole garlic bulb
- ½ medium yellow onion
- ½ teaspoon black pepper
Instructions
- Toss all the ingredients into a blender or food processor and pulse until garlic and onions are finely minced.
- Add marinade to a zip-top bag with 2 pounds of sliced ribeye or bulgogi meat and marinate in the refrigerator for 4-24 hours before cooking.
Video
Notes
- Corn syrup: If you don’t have it, you can omit it. It helps add a sweet caramelized glaze to the cooked meat.
- Try with Coca-Cola! Add 1/2 cup of soda to the marinade. It adds sweetness and tenderizes the meat.
- What beef to use? Look for marbled meat like sirloin, tenderloin, or skirt steak. Leaner cuts like brisket or flak steak will turn out too tough.
- How to cook bulgogi? Grill over medium-high heat. It is best over an open flame on a grill or cast iron grill pan or skillet, but stir-frying will also work.
- Storage: We suggest using the marinade right away. The marinated meat should be stored in the refrigerator and cooked within 24 hours.
- Freezing: The marinated meat can also be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and cook right away.
Nutrition
Calories: 67kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 809mg | Potassium: 72mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.5mg