Start by measuring out all the ingredients as listed above. This will make the mixing process much smoother.
In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, and gochujang red chili paste. Use a whisk to mix everything together until the sugar is dissolved and the ingredients are well incorporated.
Add the finely grated pear, minced garlic, and grated ginger to the bowl. Stir well to ensure all the flavors are evenly distributed throughout the sauce.
Taste your bulgogi sauce and adjust the flavors if needed. If you prefer a sweeter sauce, add a little more brown sugar. For extra heat, increase the amount of gochujang.
You can use the sauce right away for marinating or as a condiment. If you’re not using it immediately, transfer the sauce to a storage container and refrigerate it. It can be stored for up to a week.
