I found a recipe for a bulgogi sauce in a church or charity magazine. When I saw it I thought it might be good as a marinade or what I ended up doing with it which was putting it in a crock pot and making a pot roast.

I modified the recipe a little bit to strip it down to its essentials. And the recipe I based it off of seemed a little scared of spice so I reintroduced that.



  1. Mix the ingredients together.

  2. Give the flavors ample time to merge. I'd recommend a few hours, but if you are marinating or stewing something that time would count.

  3. For a more authenitic experience use it as a marinade and then cook it down into a sauce with the meat. but it was really good marinading a pot roast or goulash and then served with white rice.