Bulgogi Sauce

This is a Korean version often used raw for marinades and cooked with the meat (not grilled but baked). If grilling the sauce is pureed very finely into a sauce with no chunks. I've also included optional additional ingredients to lend it to Thai flavors.


No servings information available


¼ cup chili paste or gochujang

5 cloves garlic chopped fine

1 inch ginger chopped fine

1 small onion chopped fine

1 ripe pear grated

2 tbls fish sauce

2 tbls soy sauce, cooking kind

1 tbl sugar or honey*

2 green onions chopped

Nutritional information

No nutrition information available


Mix all in a sauce pan and simmer over low heat until onions are soft or until reaches desired consistency. May need to be pureed or adjusted with vinegar or lime juice to taste.

*If using raw honey can add at the end, but know the caramelization will be different.

Additions for Thai flavor:



Kaffir lime