Low Sodium 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 …

Rating: 5/5(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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