A family favorite, Korean Bulgogi is also known as Korean BBQ. The marinade tenderizes the meat like no other I have tried! The meat almost melts in your mouth - it is SOOO tender! This recipe is elimination diet friendly, avoiding the soy and substituting coconut aminos.
Recipe serves 6-8
4 organic, grass-fed boneless top loin, sirloin tip, or ribeye steak
1 cup coconut aminos
1/2 c. sesame seed oil
1/4 c. raw honey
1/2 t. black pepper
6 green onions, finely chopped (or use 8-10 chives)
3-5 cloves fresh elephant garlic, minced
Trim beef diaganally into 1/8" thick slices. (Hint: partial freezing makes it easier to cut thin slices.)
Mix marinade using all remaining ingredients. Place beef in shallow dish and pour marinade over top, coating well. Refrigerate 30 minutes, turning meat over if desired. Refrigerating overnight produces the most flavor and increases tenderness.
Stir fry in wok or for even better flavor, grill outdoors on a charcoal grill. Smaller pieces can be placed on skewers or BBQ basket.
If you prefer to use soy sauce note that Tamari is a liquid drained from the aging process of miso, and is fermented, which is very important when consuming soy products. Unlike soy sauce it is pretty pure, without additives. Unfermented soy products can potentially cause thyroid problems.
When buying sesame seed oil always purchase small bottles as it is an Omega-6 oil, which quickly produce free radicals when the bottle is unsealed. Keep in the refrigerator after opening.
Fresh tuna steaks are amazing as well when marinated in the above marinade, and grilled to flaky tenderness.
Traditional bulgogi is served with white rice, wrapping both the rice and meat in romaine lettuce leaves. You can substitute with my quinoa recipe cooked with garlic, onions and dried cranberries (look up recipes in my topic cloud) for incredible flavor. Or use brown or basamati rice, both which have a low glycemic index.
Leftover bulgogi is amazing in a salad, comprised of baby mixed organic greens, halved grapes, cubed pear, roasted sunflower seeds, almond slices or cashews (or both!), served with the dressing shared with the Tropic Ginger Slaw recipe.
To complete our meal for this particular evening we served oven roasted beets as our guest of honor had a particular fondness for beets.