A traditional Korean meat dish.
- 1 lb (454 g) beef sirloin (or any other tender cuts that are well marbled)
- 6 tablespoons (90 ml) coconut aminos (Tamari sauce could also be used)
- 1⁄2 medium pear (preferably Korean pear), cut into chunks
- 2 teaspoons (10 ml) sesame oil
- 1” (2.5-cm) piece fresh ginger
- 3 cloves garlic, peeled
- 2 tablespoons (30 ml) apple cider vinegar
- 1⁄4 teaspoon ground black pepper
- 1 medium onion, sliced
- 2 spring onions/scallions, sliced in 1″ (2.5-cm) pieces
- 1 carrot, sliced
- 1 tablespoon (15 ml) cooking oil such coocnut oil
- 1 tablespoon (8 g) toasted sesame seeds, for serving
- Green or red leaf lettuce and Umma’s Ssamjang (dipping sauce from page 178 of the cookbook), optional
- Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1⁄16 to 1⁄8 inch (1 to 3 mm) thick.
- Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.
- Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour to overnight.
- When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Slice the onion, green onions and carrot, and combine the vegetables with the meat.
- Heat the cooking oil over high heat in a large skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry together until the meat is browned and cooked through, about 5 to 7 minutes.
- Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap served with Umma’s Ssamjang (Dipping Sauce).