Korean Beef Sauce

Korean Beef Sauce

Cooking for an army and need to whip up something delicious? Here is a recipe from Chef Todd for amazing Korean beef sauce you can make up and serve or save. It makes a lot!

When marinating your meat in the sauce you want to be sure the cut you choose in nice and tender, like tri tip. But if you are using something like flank steak , that is a little more fibrous, you can use the Jaccard Meat Tenderizer to make sure the flavor seeps in. Then, when the meat is ready to serve, always cut against the grain in thin strips.

Korean Beef Sauce

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By Chef Todd Leonard Serves: ~26
Prep Time: 30 minutes


  • 1/8 cup blended oil
  • 1 cach onions (5 cups) small diced
  • 1/4 cup shallots (minced)
  • 1/2 cup ginger (puree)
  • 3/8 cup garlic (minced)
  • 1/2 Tbsp pit seasoning
  • 1/8 cup pepper flakes
  • 1/2 gallon soy sauce
  • 3/4 gallon water
  • 3/4 cup rice wine vinegar
  • 1/2 containers Gygi demi-glace, 1 container
  • 3 pounds brown sugar
  • 1/4 (4oz) box corn starch mixed with 6oz water



In a large pot, on high, add oil, onions, ginger, garlic, pit seasoning and pepper flakes.


Saute until lightly browned.


Add in the soy, water, vinegar and demi glace, stir well and bring to a simmer for 5 minutes.


Add in the brown sugar and simmer for 5 minutes.


Make a slurry with cold water and the corn starch, add it into the simmering sauce while stirring to thicken.


Simmer for 5 minutes and remove from kettle and cool. Do not strain.


Taste and adjust as necessary.

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