This Korean bulgogi marinade doubles as a versatile “mother sauce” that can be used with beef, pork, chicken or tofu.
Bulgogi Sauce
The combination of soy sauce, sesame, garlic, and onion makes a sauce that works well to marinate beef, pork, chicken or tofu. The Coca-Cola helps tenderize the meat. Use it to infuse Korean flavor into anything you are grilling or cooking.
Ingredients
- 1 c Soy sauce
- 1/2 can Coca-Cola
- 3/4 c Sugar
- 1/2 Onion - Chopped
- 12 cloves Garlic, peeled
- 3 T Honey
- 1 T Ground black pepper
- 1/3 c Sesame oil
Directions
Sauce:
- Add all ingredients to blender.
- Blend on high speed for 30 seconds.
- Pour into storage container for future use.
To cook:
- Brown the short ribs over medium high heat in the Dutch oven with a tablespoon of oil. Reserve the short ribs on a plate.
- Add a one onion and two carrots - diced and cook over medium heat until the onions are translucent - about 5 minutes. Reserve in a bowl.
- Deglaze the pan with sake.
- Place short ribs, carrots and onion back in the Dutch oven and fill half way up with bulgogi sauce.
- Cook for 3 hours at 300 degrees Fahrenheit.
- Drop in 2 dried Thai chilis prior to service (if you want a bit of a kick!)
- This sauce is terrific for a slow braise using bone in, three pounds of beef short ribs cut 3" wide in a Dutch oven.