Today’s Bulgogi Beef recipe has been on my to do list ever since I attended a Korean cooking class in January at L’atelier des Chefs.
It was truly wonderful to explore different flavours, new cooking techniques and bring the ideas home and hopefully pass on my inspiration to you too.
And this recipe is all about the marinade. It’s simple, easy and really transforms what can be a boring stir fry.
Traditionally, bulgogi is made with apple juice but to create a syn free recipe, I’ve gone for apple cider vinegar.
We were also told on the day, it’s also great to enhance burgers (one I really should try soon) and you can marinade a bulk load of meat to feed the family. I’m also tempted to give it a whirl on a whole sirloin steak too.
Getting back to sirloin steak, it’s also usually used to fry in strips for a tender meal. But being my frugal self, I fried what I had which was diced beef.
So don’t see this as gospel; just use what you have or can too. Oh, and this is truly amazing with a drizzle of sesame oil, but it isn’t essential.
Recipe
- 175ml light soy sauce
- 3 tbsp granulated sweetener
- 6 cloves of garlic, minced
- 2cm fresh ginger, peeled and grated
- 1 tbsp apple cider vinegar
- 185ml water
- 3 spring onions, finely sliced
- Beef (lean and however much you want)
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Method
- In a large mixing bowl, add all of the ingredients together, including the beef.
- Cover and leave in the fridge overnight.
- Spoon out the beef with a slotted spoon and fry as you would continue making your stirfry.
- Did you make love it? Then why not tag me on Instagram with a pic (@TastefullyVikkie)
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Hi lovely recipe ♥ however can you confirm if it’s dark soy sauce as mentioned d in the list of ingredients or light as you mention in video. Many thanks ?
Thank you Karen and well spotted! The video is correct and I’ve changed it on here. I used light soy sauce x