“Close enough” bulgogi
When you’re trying a new cuisine, it can feel intimidating and you might not know where to start. And when you’re dealing with food allergies, we know that cooking something from scratch is the best way to control for allergens.
If you’re new to Korean cooking, I highly recommend starting with this “close enough” bulgogi. There are lots of recipes out there, but I’ve streamlined and simplified it so it’s foolproof and easy to put together with your pantry items. It’s also not too big a departure from the western palate, which makes it a great Korean starter dish for kids, too.
Traditional bulgogi is made with thin-sliced beef rib-eye, which can be kind of tricky to find, and requires marinating. In this recipe, we’re using ground meat which cooks up quickly and doesn’t need to be marinated to absorb all the delicious flavor.
If you want to make this a one-pot meal, this is not traditional but you can add some fresh, canned or frozen peas in step 3.
For more recipes, ideas and tips, check out @TheAsianAllergyMom.
“Close enough” bulgogi
Serves 4
Ingredients:
1 lb ground beef, pork or turkey
1/4 cup soy sauce*
1/8 cup water
3-5 cloves garlic, minced
2 TBS honey or brown sugar
Directions:
In a small bowl, combine soy sauce, water, garlic and honey/sugar).
In a nonstick pan on medium heat, add beef (or pork or turkey) and stir to cook until no longer pink, breaking up pieces with the back of a wooden spoon.
When meat is no longer pink, add sauce. Stir to coat meat.
Serve with short- or medium-grain rice. Spoon extra sauce over meat and rice if desired.
Allergens: wheat, soy
for wheat-free, use tamari soy sauce
for soy-free, use coconut aminos and cut sugar in half
