published Jan 05, 2022, updated Sep 03, 2024 There’s something so satisfying about making your own condiments, sauces, and spice blends. Is it more convenient to pick up the pre-made stuff at the grocery store? Sure. Will you feel a whole lot better knowing exactly what goes into what you’re eating? Absolutely! This bulgogi sauce recipe has quickly become one of my favorites for marinating meat — flanken ribs are the obvious first choice, but I also love it on chicken. You can even use it as a dipping sauce. So much better than store-bought BBQ sauce! Perhaps best of all, it’s ready to be used on your favorite savory recipes in just 5 minutes. It really is that easy.
Recommended Tools
Immersion blender: You don’t need much to make this homemade sauce, but a blender is a must for getting a smooth consistency. If you don’t have an immersion blender, use a high-powered blender or even a food processor. Saucepan: To heat the bulgogi if you want to turn it into a dipping sauce.
Storing and Freezing
Because this bulgogi sauce recipe comes together so quickly, I recommend making it fresh before each use. That said, when stored properly, it will keep for up to 2 weeks in the fridge. If you find that you have more sauce than you can realistically use within 2 weeks, I recommend freezing it! It will last for up to 2 months when stored in the freezer in an airtight container. Make sure to leave a bit of room for it to expand as it freezes, and thaw it in the refrigerator when you’re ready to use it again. Love this recipe? Share it with the world on Pinterest.
