Korean Bulgogi Marinade

Marinated bulgogi


whitewish/Getty Images 

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: Marinade for 1 lb. (1 serving)
Nutritional Guidelines (per serving)
485 Calories
14g Fat
83g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Marinade for 1 lb. (1 serving)
Amount per serving
Calories 485
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 2865mg 125%
Total Carbohydrate 83g 30%
Dietary Fiber 5g 19%
Protein 10g
Calcium 161mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the basic marinade recipe used to make Korean grilled or broiled beef, pork, or chicken known as bulgogi.

The sweet-and-salty marinade is an essential component of this traditional dish that helps to tenderize the meat and give it lots of flavors.

This marinade makes enough for 1 pound of meat but it stores well in the refrigerator, so triple it and try it on anything from chicken drumsticks to sliced steak.


  • 3 tablespoons garlic (chopped, about 2 cloves)
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 2 tablespoons freshly squeezed juice from an Asian pear
  • 1 tablespoon Japanese rice wine (mirin or dry white wine)
  • 1 tablespoon sesame oil
  • 3 green onions (finely chopped, including white part)
  • 1 teaspoon pepper

Steps to Make It

  1. In a small bowl, whisk together garlic, soy sauce, sugar, honey, pear juice, rice wine, sesame oil, green onions, and pepper until sugar and honey are dissolved.

  2. Use on beef, pork, and chicken. Any marinade leftovers can be stored in the refrigerator or freezer for later use as long as no raw meat has sat in it. If that is the case, discard the marinade. 


  • When doubling or tripling this recipe, it is a good idea to drizzle enough of the marinade over the meat in a container rather than immersing the meat in the container of marinade thereby contaminating it.