A quintessential Korean staple, bulgogi is a sweet, salty sauce typically used to marinate thin cuts of beef or pork before being grilled. Comprised of mostly fruit puree and soy sauce, its natural sugars caramelize into a savory glaze for a dish by the same name. While there are some versions of bulgogi sauce on the market, most are overly sweet, unbalanced or filled with fake ingredients. Tory Food’s Bulgogi Sauce, however, contains natural ingredients mostly sourced from Korea, combining sweet, fruity and umami flavors into one powerful mixture. We especially love that Tory Food uses only Asian pear in their blend instead of pineapple, which can sometimes be too strong and turn your meat mushy. The enzymes in the fruit help tenderize tougher cuts of meat while also pairing beautifully with the other ingredients like shiitake mushrooms, Korean kelp, soy and apple puree. And with absolutely zero stabilizers and additives, this bulgogi sauce is as high-quality as it gets—it will be a perfect complement to any cut of meat you marinate it with.
The first iteration of bulgogi, Bul meaning “fire” and gogi meaning “meat,” is known to date back to the Goguryeo era (1st century BCE to 7th century CE), evolving from a skewered meat preparation. But the grilled marinated meat most are familiar with isn’t the only form of bulgogi, there’s also a brothy version that many Americans have never tried.
We test everything we sell. Here’s how we’d use this.
Add one jar of bulgogi sauce to 1.3 pounds meat of your choice. It would also work well used in place of step one in these Korean Stir-Fried Mushrooms or used in place of step one in these Korean Grilled Marinated Short Ribs (Yangneom Galbi).
Product may separate due to lack of thickeners and stabilizers—simply shake before using. Store in a cool, dry place away from direct sunlight.
On purchases of $125+ in the contiguous 48 states.
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