Low Sodium Korean Beef Bulgogi
Savor the bold, savory flavors of traditional Korean cuisine with a healthier spin in this Low Sodium Korean Beef Bulgogi recipe. Packed with tender slices of marinated sirloin, this dish combines the richness of garlic, ginger, and low sodium soy sauce with the natural sweetness of honey and grated pear for a perfectly balanced glaze. A hint of sesame oil and red pepper flakes adds depth and subtle heat, while fresh green onions and carrots bring vibrant texture and color to every bite. Quick to prepare and cook in under 30 minutes, this heart-friendly version of bulgogi is perfect for weekday dinners or meal prep alike. Serve it sizzling with fluffy steamed rice or crunchy lettuce wraps for a mouthwatering Korean-inspired experience that doesn't compromise on flavor. Search keywords: low sodium recipes, Korean beef bulgogi, healthy Asian cuisine, quick dinner ideas.
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 50 milliliters low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 0.5 teaspoon red pepper flakes
- 0.5 ripe pear, grated
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1 carrot, julienned
- 2 tablespoons oil, for cooking
Instructions
In a large mixing bowl, combine the minced garlic, grated ginger, low sodium soy sauce, honey, sesame oil, red pepper flakes, and grated pear. Mix well to create a marinade.
Add the thinly sliced beef to the marinade, ensuring each piece is coated thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for best results.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the marinated beef to the skillet. Spread it out in a single layer and let it sear for 2-3 minutes without stirring.
Add the chopped green onions and julienned carrots to the skillet. Stir-fry everything together for 3-4 more minutes until the beef is cooked through and the vegetables are slightly tender.
Remove from heat and garnish with sesame seeds before serving.
Serve the beef bulgogi hot, with steamed rice or wrapped in lettuce leaves for a complete meal.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 49.2 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
