Bulgogi sauce (Mak-bulgogi: 막불고기 ) is a staple of Asian and Korean cuisine, renowned for its sweet, smoky flavor with a hint of spice. Often used as a marinade or dipping sauce, it adds depth to grilled meats and enhances the overall dining experience. Making it at home is quick and easy, requiring simple ingredients readily available in grocery stores. Whether brushed onto burgers, drizzled over rice, or used as a marinade for beef, pork, or chicken, Bulgogi sauce elevates any dish to new heights of flavor.

In the realm of Korean cuisine, Bulgogi sauce often gets compared to Korean BBQ sauce. However, while Bulgogi sauce offers a rich blend of flavors with its sweet and spicy profile, traditional Korean BBQ sauce leans towards a sweeter taste without the added spices.

Finding Bulgogi Sauce: For those intrigued by the savory allure of Bulgogi sauce, acquiring it has become remarkably accessible. Most supermarkets, attuned to the burgeoning interest in Korean culinary delights, now offer ready-to-use Bulgogi sauce. Additionally, the digital realm provides a convenient avenue for procuring this essential component of Korean cooking, with numerous online vendors catering to enthusiasts worldwide buy it online.

To watch the cooking video, click on the link: Bulgogi Sauce Recipe from South Korea: Delicious Meat Marinade

Ingredients:

- 1 medium-sized carrot, diced into slices

- 3 tablespoons soy sauce

- 4 cloves of garlic, minced

- 1 red onion, minced

- 1 teaspoon salt

- Black pepper to taste

- 1/4 teaspoon chili flakes

- 2 tablespoons brown sugar

- 1 tablespoon sesame oil

- 1/4 kilogram steak, cubed

- 1 green onion, chopped

- 1 green pepper, chopped

Preparation:

1. Begin by preparing the vegetables. Dice the carrot into medium-sized slices, ensuring uniformity for even cooking. Mince the garlic cloves and finely chop the red onion. Set aside.

2. In a mixing bowl, combine the diced carrot with the soy sauce, minced garlic, minced red onion, salt, black pepper, chili flakes, brown sugar, and sesame oil. Thoroughly mix the ingredients until well-combined, ensuring that the flavors meld harmoniously.

3. Once the marinade is prepared, add the cubed steak to the mixture, ensuring that each piece is coated evenly. Allow the steak to marinate in the refrigerator for a minimum of 6 to 12 hours, allowing the flavors to penetrate the meat.

4. After marination, heat a skillet over medium heat and add 5 tablespoons of oil. Once the oil is heated, add the marinated steak pieces, ensuring they are spread out evenly in the skillet.

5. Cook the steak pieces for approximately 15 to 20 minutes, or until they reach your desired level of doneness. Remember to stir occasionally to prevent the meat from sticking to the pan and ensure even cooking.

6. As the steak cooks, add the chopped green onion and green pepper to the skillet, allowing them to cook alongside the steak for added flavor and texture.

7. Once the steak is cooked through and the vegetables are tender yet crisp, remove the skillet from the heat and serve the stir-fry immediately, garnished with additional chopped green onions for a burst of freshness.

Important Notes:

- For optimal flavor infusion, allow the steak to marinate for at least 6 hours, or overnight if possible.

- Adjust the level of chili flakes according to your preferred spice tolerance.

- Use a high-quality cut of steak for best results, such as sirloin or ribeye.

- Feel free to customize the stir-fry with your favorite vegetables, such as bell peppers, broccoli, or snap peas.

- Serve the stir-fry over steamed rice or noodles for a satisfying meal.

- Enjoy the dish hot and fresh for the best culinary experience.

Diseases excluded from this recipe include:

1. Meat allergies: Because the recipe contains steak.

2. Soy sauce allergies: Since soy sauce is used as a main ingredient.

3. Vegan diet: Because the recipe includes steak.

4. Allergies to any of the recipe's ingredients such as garlic or onion: These ingredients may cause unwanted reactions for those allergic to them.

Nutrition Value:

1. Carrots (1 medium-sized, diced into slices):

  - Calories: Approximately 25 kcal

  - Carbohydrates: Around 6 grams

  - Protein: Roughly 0.5 grams

  - Fat: Negligible amount

  - Sodium: Low, around 42 milligrams

  - Cholesterol: None

  - Vitamins: Rich in vitamin A, providing about 200% of the daily recommended intake, also contains vitamin K and vitamin C.

  - Minerals: Contains potassium, manganese, and small amounts of other minerals.

  - Nutritional Benefit: Carrots are known for their high beta-carotene content, which is converted into vitamin A in the body. They are also a good source of fiber and antioxidants.

2. Soy Sauce (3 tablespoons):

  - Calories: Approximately 18 kcal

  - Carbohydrates: Around 2 grams

  - Protein: Roughly 2 grams

  - Fat: Almost none

  - Sodium: High, around 3000 milligrams

  - Cholesterol: None

  - Vitamins: Contains small amounts of vitamin K and some B vitamins.

  - Minerals: Rich in sodium.

  - Nutritional Benefit: Soy sauce adds flavor to the dish but should be used in moderation due to its high sodium content. It also provides a small amount of protein.

3. Garlic (4 cloves, minced):

  - Calories: Approximately 18 kcal

  - Carbohydrates: Around 4 grams

  - Protein: Roughly 1 gram

  - Fat: Almost none

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: Contains vitamin C, vitamin B6, and trace amounts of other vitamins.

  - Minerals: Contains manganese, calcium, and small amounts of other minerals.

  - Nutritional Benefit: Garlic is known for its potential health benefits, including boosting the immune system and reducing blood pressure. It also adds flavor to the dish.

4. Red Onion (1, minced):

  - Calories: Approximately 46 kcal

  - Carbohydrates: Around 11 grams

  - Protein: Roughly 1 gram

  - Fat: Almost none

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: Contains vitamin C and some B vitamins.

  - Minerals: Contains potassium, phosphorus, and small amounts of other minerals.

  - Nutritional Benefit: Red onions are rich in antioxidants and may have anti-inflammatory properties. They add flavor and color to the dish.

5. Salt (1 teaspoon):

  - Calories: None

  - Carbohydrates: None

  - Protein: None

  - Fat: None

  - Sodium: High, around 2300 milligrams per teaspoon

  - Cholesterol: None

  - Vitamins: None

  - Minerals: Mostly sodium

  - Nutritional Benefit: Salt enhances flavor but should be used in moderation due to its high sodium content. Too much salt in the diet can lead to health problems like high blood pressure.

6. Black Pepper (to taste):

  - Calories: Negligible

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Negligible

  - Cholesterol: None

  - Vitamins: Contains small amounts of vitamin K and some B vitamins.

  - Minerals: Contains manganese, copper, and small amounts of other minerals.

  - Nutritional Benefit: Black pepper adds flavor to the dish and may have antioxidant properties.

7. Chili Flakes (1/4 teaspoon):

  - Calories: Negligible

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: Contains small amounts of vitamin A and vitamin C.

  - Minerals: Contains small amounts of potassium and iron.

  - Nutritional Benefit: Chili flakes add spice and flavor to the dish. They may also have metabolism-boosting properties.

8. Brown Sugar (2 tablespoons):

  - Calories: Approximately 104 kcal

  - Carbohydrates: Around 27 grams

  - Protein: None

  - Fat: None

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: None

  - Minerals: Contains small amounts of potassium and magnesium.

  - Nutritional Benefit: Brown sugar adds sweetness to the dish but should be used in moderation due to its high sugar content.

9. Sesame Oil (1 tablespoon):

  - Calories: Approximately 120 kcal

  - Carbohydrates: None

  - Protein: None

  - Fat: Around 14 grams, mostly unsaturated fats

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: Contains small amounts of vitamin E and vitamin K.

  - Minerals: Contains small amounts of calcium and iron.

  - Nutritional Benefit: Sesame oil adds a rich, nutty flavor to the dish and provides healthy unsaturated fats.

10. Steak (1/4 kilogram, cubed):

  - Calories: Varies depending on the cut, approximately 250-350 kcal

  - Carbohydrates: None

  - Protein: Around 20-30 grams

  - Fat: Around 15-25 grams, depending on the cut

  - Sodium: Varies

  - Cholesterol: Varies, but typically high

  - Vitamins: Contains B vitamins, particularly vitamin B12 and niacin.

  - Minerals: Rich in iron, zinc, and selenium.

  - Nutritional Benefit: Steak is a good source of high-quality protein and essential nutrients like iron and zinc. However, it's also high in saturated fat and cholesterol, so it should be consumed in moderation.

11. Green Onion (1, chopped):

  - Calories: Approximately 5 kcal

  - Carbohydrates: Around 1 gram

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: Contains vitamin K and vitamin C.

  - Minerals: Contains small amounts of calcium and potassium.

  - Nutritional Benefit: Green onions add a fresh, oniony flavor to the dish and provide some vitamins and minerals. They are low in calories and can enhance the visual appeal of the dish.

12. Green Pepper (1, chopped):

  - Calories: Approximately 30 kcal

  - Carbohydrates: Around 7 grams

  - Protein: Around 1 gram

  - Fat: Almost none

  - Sodium: Very low

  - Cholesterol: None

  - Vitamins: Rich in vitamin C, providing over 100% of the daily recommended intake.

  - Minerals: Contains potassium and small amounts of other minerals.

  - Nutritional Benefit: Green peppers add crunch and a mildly sweet flavor to the dish. They are low in calories and rich in vitamin C and other antioxidants.

This dish contains a variety of ingredients that contribute to its flavor, texture, and

 nutritional profile. However, it's important to be mindful of portion sizes and balance the overall composition of the meal to ensure a well-rounded diet.