Stop everything – this sauce deserves your full attention. Bulgogi is a very popular Korean dish which consists of marinated slices of meat which is stir-fried or cooked on a grill. Bulgogi literally means “fire meat” with the “bul” being fire and “gogi” being meat. I grew up eating this stuff – my mom would make it for us sometimes and it was definitely one of my favourites.
Now just because I no longer consume animal flesh does not mean I can’t enjoy the tastes of bulgogi. After all, the delicious sauce which pretty much makes the dish what it is… is vegan! It’s actually very easy to make – all you need is just a few ingredients, a blender/food processor and a jar/container to store it in.
I think this is the perfect stirfry sauce because you really don’t need to add anything else to this sauce to make it delicious. All you need are some of your favourite vegetables for stirfry and some sort of protein – I think tofu goes great with this.
The sauce is salty and sweet and everything you’ve ever dreamt of. I honestly can’t think of one person that doesn’t like this sauce! Also, because it’s quite salty, it will last you weeks in the fridge, so you don’t have to worry about it going bad. It’s a handy sauce to have around to make a very quick meal that also tastes like heaven.
Bulgogi Sauce and Stir Fry Recipe Video:
Best Korean Stirfry Sauce (Bulgogi Sauce) Recipe
- 1/2 tbsp vegetable oil
- 1 block firm or extra firm tofu, chopped into bite sized pieces
- Your favourite stir-fry vegetables, chopped – recommended: broccoli, carrots, peppers, onion
- 3-4 tbsp Bulgogi Sauce – add as much as you want, depending on your preference (ingredients below). Adding a little at a time and taste as you go!
Ingredients for Bulgogi Sauce:
- 1/4 cup soy sauce (preferably a Korean brand, but not necessary)
- 1 tbsp toasted sesame oil
- 1/2 apple or apple pear
- 4-6 cloves of garlic
- 1/2 tbsp ginger powder or use a small amount of fresh ginger
- 3 tbsp brown sugar
- 1/4 onion
- 1/4 – 1/2 cup water (optional – if you want a thinner, more diluted sauce. Otherwise, you could just add a little water when you cook)
In a frying pan, heat up oil on medium-high heat.
Lay out tofu pieces and cook on one side for about 5-6 minutes. Flip over and cook for another 5-6 minutes or until golden brown on each side.
While tofu is cooking, you can chop up your vegetables.
Once vegetables are chopped, prepare your sauce by adding all sauce ingredients into a blender or food processor. Blend until smooth. You’ll only need a little bit for your stirfry, so store the remaining sauce in an airtight container. It will last for weeks in the fridge and you can use it each time you make a stirfry (or for whatever purpose!).
Once tofu is cooked, set aside on a plate and on the same frying pan, cook up the vegetables.
When vegetables have mostly cooked, add the tofu back in and add a few of tablespoons of the sauce (and water if necessary). I suggest adding a little at a time to see how it tastes for you.
Stir fry for a couple more minutes and then you are done.
Enjoy with rice.