Beef Bulgogi


Bulgogi is a favorite food here, but the recipe usually requires quite a lot of added sugar. Here’s the recipe I used for a recent family meal. There were leftovers, but Spy and Q scarfed them down after school the next day…. The first thing Q says to me when I pick him up at school these days is, “I’m hungry.” He then proceeds to eat the equivalent of an entire meal when we get home. He’s only 11. My husband laughs at me, “You haven’t seen anything yet.”

Next year, we’re going to need the whole cow.

Beef Bulgogi

1.5 lbs (or more) steak (I used top round, but often flank steak is recommended. Your call.)


1 cup green onions, chopped (you could substitute in regular onion in a pinch)

1/2 cup gluten free soy sauce/tamari (or coconut aminos)

3 cloves garlic, minced

3 Tbsp sesame oil

1 tsp coconut sugar (optional – or you can substitute with brown sugar if coconut is a problem)

1 tsp ground pepper

1/4 tsp red pepper flakes

(*autoimmune issues? Leave out the red pepper, it’s a member of the nightshade family.)

Combine marinade ingredients in a large bowl. Mix well. Slice your steak against the grain into thin slices. (Go as thin as you can without slicing your own fingers. Some recommend freezing the meat for 15 – 30 minutes to make this easier.) Drop the slices into the bowl as you go. Then, stir to coat the meat. Refrigerate for at least 30 minutes. (You could let this marinate in the fridge overnight and through the next day. I left ours in the fridge for about 4 hours.)

Heat up a pan to medium high. Cook the meat slices in batches until just browned on both sides. Set the  slices aside on a plate as you go.

Cabbage Onion Stir Fry

While the meat is still marinating, slice a whole onion and  a whole cabbage. Toss all of the vegetables into a large pot. Add your favorite cooking fat (butter, coconut oil, olive oil). Cook on medium high heat, stirring occasionally, until the veggies reach your desired tenderness (anywhere from 15 minutes to an hour).

Now, as you cook your meat, drain the left-over marinade into your still-cooking onion/cabbage stir fry.  This is what will give flavor to the cabbage.

Serve bulgogi over the cabbage.


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