Beef Bulgogi Recipe

Healthy Korean Beef Bulgogi Modern Minimalism

WEBOct 3, 2019 · Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Add carrots and cook until tender but still a little crisp, about 2 …

1. Place rice in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water absorbed, about 15-20 minutes. Remove the pan from heat and keep covered to keep warm.
2. Combine 2 tablespoons vinegar and sugar in a medium bowl. Stir to dissolve sugar. Trim cucumber ends. Using a peeler, shave cucumbers lengthwise into ribbons, rotating until you get to the seedy core; discard core. Add ribbons to the bowl with vinegar and toss to coat. Set aside.
3. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Add carrots and cook until tender but still a little crisp, about 2-4 minutes; 2 minutes for thinly shredded carrots and closer to 4 minutes for thicker “matchstick” style. Transfer carrots to a bowl and set aside.
4. Heat remaining 1 tablespoon oil in the same pan over medium-high heat. Add the beef and cabbage, breaking meat up into pieces. Cook until meat has mostly browned and cabbage has wilted, about 5 minutes. Stir in the sesame seeds and add remaining 1 tablespoon vinegar; cook 30 seconds. Stir in the peas and bulgogi sauce and bring to a rolling simmer. Reduce heat to low and cook another 2-3 minutes until peas are tender. Remove pan from heat.

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Korean Beef Bulgogi (Healthy, Low Carb, Traditional, …

WEBJul 8, 2019 · Add in garlic and beef, cook until brown and crumbly but not burnt. While beef is cooking, make sauce. In one bowl, stir together all …

1. Start cooking rice in rice cooker or on stove top.
2. Drizzle a scant tsp of sesame oil in the bottom of your cast iron skillet (or other heavy bottomed pan)
3. Add in garlic and beef, cook until brown and crumbly but not burnt.
4. While beef is cooking, make sauce. In one bowl, stir together all sauce ingredients EXCEPT water and glucomannan. Whisk together well.

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