Gluten Free Beef Bulgogi & Rice (Korean BBQ)

Tender thinly-sliced sirloin marinated with onions, soy sauce, sesame oil and pears!

Yield 2 to 4 servings

Beef Bulgogi & Rice Korean Barbecue

This beef bulgogi recipe is easy to follow and a perfect introduction to delicious and authentic Korean food. Thin slices of sirloin are marinated in a sweet mix of soy sauce, sugar, garlic, pears and sesame oil for a tender, melt-in-your-mouth beef dish.

I've had lots of bulgogi in my lifetime--a dish introduced to me by my dad who lived in Korea for a while. The bulgogi I've had has always been the results of a labor of love from some petite Korean grandmother, who had gifted the barbecue to us in a slightly warped Tupperware container. As a result, this truly magical dish was something that I attributed to these women, an offering of their culture, a memory of taste and flavor that I wouldn't be able to recreate.

If I've learned one thing from this food blog regarding cooking, it's not to be intimidated or put off by complicated dishes. Especially this bulgogi, because it's as simple as grilling a steak. What makes the dish so complex is the combination of flavors. All you'll need to do is pop the ingredients into a bag, chuck them in the fridge and forget about them for at least 8 hours. See? Not difficult at all!

If you're on the look out for more fantastic beef recipes, make sure you're following this board:

Ingredients:

For the beef bulgogi
1/2 cup sugar
1/2 cup gluten free soy sauce
1/2 can pear halves, mashed
1 medium onion, sliced
1lb / 500g sirloin, thinly sliced
2 tbsp / 30g ginger,grated
3 tbsp / 45g garlic, minced
3 tbsp/ 50 ml sesame oil
sesame seeds
cooked rice to serve

**Notes**

• You could try to slicing the beef thinly yourself or you can take the easy route and get it done at the butcher's/meat counter.
• I keep my ginger in the freezer, then when I need it, I simply peel the skin using a vegetable peeler and grate it--all while frozen. It keeps forever and is easier to work with.

Instructions:

Beef Bulgogi & Rice (Korean BBQ)

1. Combine the sugar, soy sauce, mashed pears, onion, ginger and garlic in a large zip-close bag.
2. Add the beef to the bag. Push out any air and zip close.Gently massage the beef with the marinade for a few seconds. Refrigerate at least 8 hours or overnight.
3. Remove the marinated beef from the fridge 30 minutes before you are ready to cook it.
4. Drizzle in the soy sauce and let the beef come to room temperature while you warm a grill pan suited for use on the stove top. Alternatively, you can preheat an oven broiler or grill.
5. Grill the beef strips, what's left of the marinade and onions, until the beef is cooked through and the edges are crispy.
6. Sprinkle with sesame seeds and serve with rice.

Gotta have easy dinners? Try these:

Lemon and Lavender Oven Chicken

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Zuppa Toscana