A Special Family Recipe – From My Home to Yours!
Korean BBQ (like grilled kalbi short ribs) has always been special to my family. Its one of my Mom’s absolute favorite meals, so it always feels comforting and nostalgic to me too.
She learned to love Korean BBQ from her Mom’s Hawaiian-style Bulgogi Marinade recipe, which we’re so excited to share with you today!
Grandma’s recipe uses many traditional Korean bulgogi ingredients like soy sauce, sesame oil, fresh ginger, and Asian pear but also features a Hawaiian twist that comes from the addition of brown sugar. The result is a crave-worthy marinade that is both sweet and umami all at once.
Plus, the sugars caramelize over high heat when seared, broiled, or grilled adding a fantastic char to just about anything. It’s exactly what you’d expect from your favorite Korean BBQ but made at home!
Made with only 10 main ingredients in 10 minutes total – this homemade bulgogi marinade is so simple to make and versatile too. Use it for Korean beef bulgogi, chicken, pork, veggies, and more – we can’t wait for you to try this treasured family recipe!
Want more marinades for grilling season? We’ve got you covered! Check out our 15 Go-To Grilling Marinades next.
What is Bulgogi?
Traditional bulgogi is a well-loved marinated grilled beef dish that originated in Korea. In Korean, the term bulgogi translates to “fire-meat”, which is a nod to its signature preparation of being made over a fiery grill.
Bulgogi, pronounced “bul-gow-gee”, is characterized by it’s intense flavor and ability to create the most tender and juicy grilled meat! It’s been around for thousands of years and for good reason – it’s crazy delicious! Today, bulgogi is widely known as the most popular variety of marinated meat seen in Korean barbecue.
FREE Email Series: Best of Grilling
Make this your best grilling season yet with 10+ of our tested and perfected grilling recipes sent straight to your inbox! 🔥
Key Ingredients
My family’s bulgogi marinade recipe is made from a simple mix of 11 ingredients but still packs a huge punch of flavor!
Here’s what you will need…
- Soy sauce – The savory and umami base for this taste marinade! In Hawaii, we also often use shoyu, a more mellow Japanese-style soy sauce. Or you can also sub in tamari to keep the bulgogi marinade gluten-free.
- Rice vinegar – Adds just the right amount of mild tanginess to balance things out!
- Sesame – both sesame oil and sesame seeds add a touch of nutty flavor that complements the marinade’s umami notes.
- Brown sugar – The Hawaiian-style twist! Just a bit of brown sugar adds a little extra sweetness and also creates irresistible crispy-charred edges once cooked.
- Asian pear – Grated pear serves a dual purpose: it provides fruity sweetness and its acidity acts as a natural tenderizer for beef and other proteins. If you can’t find Asian pears, a regular pear will do just as well. You can also use other fruits like pineapple for the same tenderizing effect.
- Fresh aromatics – Yellow onion, green onion, and garlic add a burst of aromatic flavor while fresh ginger gives the marinade a spiced sweetness with a tiny bit of heat.
- Gochujang – An optional add-in that adds a touch of spicy, earthy heat if desired.
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → How to Make Korean Bulgogi Marinade From Scratch
Grandma’s homemade bulgogi marinade couldn’t be easier to make! If you don’t have a pantry stocked with Asian staples then the hardest part might be hunting down a few ingredients.
Otherwise, it’s as simple as combining everything together in a single bowl – it takes just 10 minutes tops!
Simply combine all of the ingredients in a medium bowl and whisk to combine. If you’re prepping for later use, you can combine all of the ingredients in a small jar and shake to combine – that’s it!
Suggested Marinating Time: Marinating time will vary based on the type of protein you’d like to use. Having tested this bulgogi grilling marinade on a variety of different proteins with a variety of different marinating times, here’s what we suggest:
- Seafood – at least 20 minutes and no more than 45 minutes.
- Chicken and pork – at least 4 hours and up to 6 hours for maximum flavor.
- Beef – at least 12 hours and up to 24 hours for maximum flavor.
- Veggies – at least 20 minutes and up to 24 hours.
Meal Prep
Despite the suggested marinating periods for this homemade bulgogi marinade, you can still prep the marinade itself well in advance. Prep the marinade and store it in a jar or an airtight container in the refrigerator for up to 5 days. When you’re ready to start marinating, simply pour the marinade over whatever meat or veggies you’re using it on – easy peasy!
Serving Suggestions
The flavors of this bulgogi marinade pair well with most proteins and veggies. It’s an easy option when you want an unfussy meal with lots of big, bold flavor!
A few of our favorite uses for this Korean Bulgogi marinade:
- Beef. By far the most popular and traditional way to use this marinade is for Korean beef bulgogi! The most common and popular cuts of beef bulgogi are thinly sliced sirloin, tenderloin, or ribeye. If available, look for a cut with good marbling and a higher fat content for even more flavor. Try our homemade beef bulgogi recipe for whenever a craving strikes!
- Boneless skinless chicken. Chicken breasts and thighs also take to this marinade really well. Grill ’em up whole, or skewer them up for kebabs – fantastic either way!
- Whole chicken. A whole grilled bulgogi-style chicken is the easiest way to feed a summer crowd. Just know it won’t last long!
- Pork. Feel free to switch things up and make bulgogi pork instead of beef or chicken. Use your marinade on pork chops or pork tenderloin (my fave!).
- Seafood. Take your grilled salmon or shrimp to the next level with the sweet and umami flavors of this bulgogi marinade.
- Veggies! Add caramelized goodness to any of your favorite grilled summer veggies like red onions, bell peppers, zucchini, or sweet potatoes.
I cannot wait for you to try this Korean Bulgogi Marinade recipe! You’re going to be obsessed with its savory-sweet flavors and beautiful caramelization however you choose to cook it. My family is honored to share it with you!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!
Print
Korean Bulgogi Marinade (for Beef, Chicken, Pork, & More!)
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 Minutes
- Yield: 1 1/4 cup marinade 1x
- Category: Sauces & Condiments
- Method: No-Cook, Grilling & Smoking
- Cuisine: Korean, Asian-Inspired
- Diet: Vegan
Description
A bold blend of savory, sweet, and salty flavors come together in this Korean Bulgogi Marinade. The perfect way to add some flare to your grilled dinners this summer! Made with mostly pantry ingredients and a few Korean staples, this bulgogi marinade recipe naturally tenderizes and creates craveable flavor when used with your favorite grilled meats and veggies.
Ingredients
- 2 pounds meat or veggies of choice
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- optional: 1 tablespoon gochujang
- 1 small Asian pear, peeled and finely grated
- 1 small yellow onion, peeled and finely grated
- 2 green onions, finely chopped
- 4 cloves garlic, finely chopped or grated
- 2-inch piece fresh ginger, finely chopped or grated (about 2 tablespoons grated)
- kosher salt and ground black pepper, to season
Instructions
- Mix the Korean bulgogi marinade: Add the soy sauce, brown sugar, rice vinegar, sesame oil, sesame seeds, gochujang (if using), grated pear, grated onion, green onion, garlic, ginger, and kosher salt and ground black pepper to a medium bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 5 days.
- Marinate: Pour the Korean marinade over your meat or veggies of choice. Cover and marinate in the refrigerator for the recommended marinating time (see Recipe Notes, below).
- Grill as desired. Enjoy!
Notes
- Suggested marinade time: Marinating time will vary based on the type of protein you’d like to use. Having tested this bulgogi marinade on a variety of different proteins with a variety of different marinating times, here’s what we suggest:
- Seafood – at least 20 minutes and no more than 45 minutes.
- Chicken and pork – at least 4 hours and up to 6 hours for maximum flavor.
- Beef and lamb – at least 12 hours and up to 24 hours for maximum flavor.
- Veggies – at least 20 minutes and up to 24 hours.
- 10-Minute Meal Prep: If you’d like to marinate something later in the week, I suggest making the marinade in advance, whenever you’re meal prepping for the week. Store it in a jar or an airtight container for up to 5 days – the flavors meld together even more as the marinade sits. At least 4 hours before you’re ready to hit the grill, simply pour the marinade over whatever meat or veggies you’re using it on – easy peasy!
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
