Ottogi Beef Bulgogi Marinade is a ready-to-use marinade sauce for making Bulgogi, one of Korea's most iconic traditional dishes. Bulgogi is thinly sliced beef marinated in a sweet and savory soy-based sauce and grilled or pan-fried — a dish with centuries of history in Korean cuisine. This marinade is made with naturally fermented soy sauce, tropical fruit purées (mango, banana, pineapple), pear juice concentrate, onion, and garlic. To use: add 4–5 tablespoons of marinade to thinly sliced beef (approx. 300g), mix well, and refrigerate for 30 minutes to 2 hours. Cook in a hot pan. The natural fruit enzymes in the marinade tenderise the meat naturally, so no additional meat tenderiser is needed.

Under EU food labelling law (Regulation 1169/2011), this product contains the following allergens: ① Gluten — the soy sauce contains wheat; individuals with gluten allergy or coeliac disease should avoid this product. ② Soybeans — hydrolysed vegetable protein (soybean) is included. Additionally, the source of flavour enhancer E627 (disodium guanylate) — whether derived from fish or yeast — is currently unclear. Those with fish allergies are advised to contact the manufacturer (Ottogi) directly before consuming. This product is not gluten-free and is not suitable for those following a gluten-free diet.

At this time, we are unable to confirm whether this product is suitable for vegans or vegetarians. The sauce itself does not directly contain meat ingredients, but it does not carry any vegan or vegetarian certification. In particular, flavour enhancer E627 (disodium guanylate) can be derived from either fish or yeast, and the source used in this product is not clearly stated. Those following a strict vegan or vegetarian diet are advised to contact the manufacturer (Ottogi) directly before consuming.

The key ingredient in this product — soy sauce — is a traditional fermented food made by naturally fermenting soybeans and wheat. Fermentation is a traditional food processing method in which microorganisms break down ingredients to develop new depth of flavour. Just as European cheeses and wines develop complex character through ageing, Korean soy sauce acquires its rich, full-bodied umami through months or even years of natural fermentation. The soy sauce used in this marinade is based on that traditional Korean fermentation method, further enhanced by mushroom extract and kelp extract for a naturally deeper umami flavour.

Yes, as a soy sauce-based marinade, this product is relatively high in sodium. Per serving (approx. 40g), sodium content is estimated at around 880mg (note: this figure is extrapolated from US export label data — please refer to the actual product label for precise EU nutritional information). To manage sodium intake, consider reducing the ratio of marinade to meat, or add generous amounts of vegetables (onion, carrot, mushrooms, etc.) to dilute the sauce. Enjoying it the traditional Korean way — alongside steamed rice — also helps balance overall sodium consumption. Those on a low-sodium diet should be mindful of portion sizes.