Beef Bulgogi

I’m always one for trying to make new cuisines. One of the most intimidating cuisines for me is anything Asian. One, I feel like I don’t have a good understanding of what authentic Asian food should taste like as most of what I eat is so Americanized. Second, I haven’t had as much exposure to varying Asian food – Korean, Chinese, Taiwanese, etc. I attempted to create Beef Bulgogi which is a traditional Korean dish and it was really good! As far as authenticity, I can’t really say how “accurate” it is, but it’s delicious in any case.

  • 1/4 cup wheat free tamari
  • 3-4 garlic cloves, minced
  • 2 tbsp sesame oil
  • 1/2 cup pineapple juice
  • 1/4 tsp red pepper flakes
  • 1/4 tsp fresh grated ginger
  • 3 green onions, sliced
  • pepper to taste
  • 2 lbs trip tip or rib eye, sliced thinkly
  • 1 head of green cabbage, shredded
  • 3 tbsp coconut oil

In a large mixing bowl, whisk together everything except the beef, cabbage, and coconut oil. Add the thinly sliced beef into the bowl marinade and use your hands to rub the marinade into the meat. Marinate the meat overnight in the refrigerator.

Heat half the coconut oil in a large skillet and saute the shredded cabbage over medium heat until the cabbage is soft. Remove from heat and set aside. Add the beef and all of the marinade into another large skillet and cook over medium high heat just until the thin slices of meat are browned.

Serve the meat over a scoop of shredded cooked cabbage and top with a sprinkle of sesame seeds and a few more sliced green onions if desired.

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