Korean Bulgogi (Gluten-Free)

I have the hardest time trying to eat tasty things, at ethic restaurants, because I never know what they marinate the meat in (which is a problem when you’re gluten-free.) ┬áBulgogi is such a delicious meal that I had to put some effort into creating my own special recipe for it. I made this exact recipe for one of my best friends, who happens to be Korean, and he loved it. It is quick, easy, and is set to please.

INGREDIENTS:

2 lbs Chuck Eye (have your butcher slice it super thin)
1 cup Tamai
3 tablespoons sugar
1 tablespoon brown sugar
4 tablespoons sesame oil
2 tablespoons crushed garlic
2 tablespoons Rice Wine vinegar
1 scallions – thinly sliced
1 tablespoon sesame seeds

 

DIRECTIONS:

Combine all ingredients, except the meat, in a large bowl. Whisk everything together, until sugar is incorporated.

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Add the sliced meat to the marinade, using your hands, mix the meat with the marinade. Cover and refrigerate for at least 2 hours, but preferably over night.

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Once ready to cook, remove the meat from the marinade, shaking off the excess. You can either spread it on a sheet and broil it on HIGH, or cook it in a large pan. Either method will require you to use tongs and move the meat around, so it caramelizes evenly. You don’t want to over cook it, so make sure you cook it until it is just barely cooked.

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Remove from heat and garnish with more sesame seeds and some freshly cut scallions.

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Serve over rice, with Kimchi.