Gluten Free Korean Beef Bulgogi
Ingredients
Marinade
- 500 g beef rib-eye steak thinly sliced*
- 4 cloves garlic minced
- ¼ cup rice wine vinegar
- 1¼ cup soy sauce or tamari gluten free
- 1 tbsp sesame oil
- 1 onion small, thinly sliced
- 1 pear or apple grated or sliced
- ¼ cup raw sugar
- 1 tsp sesame seeds
- ½ tsp ginger ground
- ⅛ tsp pepper ground
To Serve
- 1 cup white or brown rice cooked
- 1 carrot sliced (optional)
- ½ capsicum sliced (optional)
- 1 cup mushrooms roughly chopped (optional)
- ¼ cup spring onion chopped (optional)
- sesame seeds to garnish (optional)
- kimchi (optional)
- 4 eggs fried (optional)
Instructions
- Whisk all the marinade ingredients together in a large bowl and add in beef strips, ensuring they're covered by the marinade. Cover and refrigerate for 1 hour or overnight.
- Bring a wok or skillet to a high heat and pour in your marinade. Whether you cook the meat only or add in all the sauce is up to personal preference.
- Cook the beef until caramelised and no longer pink.
- Add in the mushrooms, carrot, capsicum and any other vegetables of your choosing. Stir until they too are slightly caramelised.
- Serve over rice with an egg and kimchi, if desired. Add a sprinkling of sesame seeds and chopped spring onions to garnish.
Notes
*You can find pre-sliced meats in most supermarkets or ask your butcher to cut the meat for you. Other cuts of meat can also be used. To cut your meat at home by freezing for about half an hour until firm. Slice against the grain into roughly 1cm thick slices.