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Who’s got the grill roaring and ready to go? I know B does, we’ve already grilled out a few times this year, when the weather is nice we just can’t help it! B and I always love to get a little “fancy” on the grill yes we do your standard burgers and hot dogs but we also love grilling veggies, fruit and stuffed chicken. Your grill can cook pretty much anything and its almost always delicious here are some of our stand bys as well as some grilling recipes we can’t wait to try this summer!
Recently a friend introduced us to a classic Korean BBQ sauce, Bulgogi. It quickly has become a favorite of mine and when B asks what type of marinade I want I almost always say Bulgogi.
Classic Bulgogi recipes are great for marinating beef but we’ve also done it with chicken and it was out of this world. Like any marinade I highly suggest letting the meat marinate for as long as humanly possible. This recipe adds a nice kick by adding red pepper flakes for a Spicy Bulgogi!
Like most marinades this is really easy to put together and the longest part about making this marinade is letting the spices meld together. You *can* marinade your meat immediately after whisking everything together but if possible let the marinade marinate too! We like to make a double batch of this recipe and then use it as we see fit since it stays in the fridge for quite some time as long as it’s in an air tight container (we use a Mason jar).
All you have to do is combine 1/2 cup soy sauce, 4 tablespoons sugar, 4 tablespoons dry white wine, 2 1/2 heaping tablespoons minced garlic, 2 tablespoons toasted sesame oil and 3 teaspoons crushed red pepper in a medium sized bowl as whisk together. Or you can do exactly what we do, combine it all in a Mason Jar and shake, shake, shake. Lesses dishes that way.
Have you ever had Bulgogi before? If not now’s the time!
- In a medium sized bowl whisk together 1/2 cup soy sauce, 4 tablespoons sugar, 4 tablespoons dry white wine, 2 1/2 heaping tablespoons minced garlic, 2 tablespoons toasted sesame oil and 3 teaspoons crushed red pepper.
- Let meld together for 1 hour before marinating.
- Store in an airtight container until ready to use.
I always think its good to let your marinade, well, marinate. Whisk everything together as far in advance as you can.
You can use immediately if you want.