Hellofresh Bulgogi Sauce
- 3 cloves garlic (minced)
- 1 red pepper (minced, optional for heat)
- 1 tbsp gochujang (Korean fermented chili paste)
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tbsp red pepper flakes (adjust to spice preference)
- 4 tbsp soy sauce
- 1 tbsp honey (or substitute with brown sugar)
- 1 tbsp fresh ginger (finely chopped or grated)
- Black pepper to taste
Required Kitchen Tools
Making bulgogi sauce at home is quick and simple, you don’t need any fancy gadgets. Here are the tools I always keep ready:
- Mixing Bowl – To combine all the sauce ingredients.
- Whisk or Spoon – For blending the flavors together smoothly.
- Garlic Press or Grater – To mince garlic and ginger finely.
- Measuring Spoons & Cups – To keep the sauce balanced with the right proportions.
- Glass Jar or Airtight Container – Perfect for storing any extra bulgogi sauce in the fridge.
