Dairy-Free & Egg-Free Bulgogi (Korean BBQ Beef)
Classic Korean BBQ beef, marinated in a sweet and savory sauce, made safe for dairy and egg allergies. Served with rice and vegetables.
Ingredients
- about 450 g Beef sirloin, thinly sliced
- 1/4 cup Soy sauce (gluten-free)
- 2 tbsp Brown sugar
- 1 tbsp Sesame oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Pear juice
- 1/4 tsp Black pepper
- 2 stalks Green onions, sliced
- 4 cups Cooked rice
- 1 tsp Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 1/4 cup soy sauce (gluten-free), 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 cloves garlic (minced), 1 teaspoon ginger (minced), 2 tablespoons pear juice, and 1/4 teaspoon black pepper.
- 2Add the about 450 g beef sirloin, thinly sliced, to the bowl with the marinade. Use your hands or a spoon to mix everything together, ensuring all the beef slices are coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
- 3Place a large skillet or grill pan over medium-high heat. Allow the pan to heat up for about 3-5 minutes.
- 4Add about half of the marinated beef to the hot skillet in a single layer. Cook for 2-3 minutes per side. The beef should be browned and cooked through. For beef, a safe internal temperature is 63°C. Remove the cooked beef from the skillet and set aside. Repeat this step with the remaining beef.
- 5Serve the cooked Bulgogi over 4 cups of cooked rice. Garnish with the 2 stalks of green onions, sliced, and 1 teaspoon of sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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