Soy-Free Bulgogi Beef
Indulge in the bold flavors of Korean cuisine with this delectable Soy-Free Bulgogi Beef recipe, crafted to deliver the savory, caramelized notes of traditional bulgogi without the use of soy sauce. Perfect for those avoiding soy, this dish uses naturally sweet coconut aminos paired with aromatic garlic, ginger, and a touch of honey for depth. Freshly grated pear gives the marinade a delicate sweetness and tenderizes the beef ribeye, while sesame oil and rice vinegar enhance the authentic flavor profile. After marinating, the thinly sliced beef is seared to perfection, creating a mouthwatering blend of charred edges and juicy bites. Serve this quick, gluten-free dish alongside steamed rice and Korean side dishes for a restaurant-quality meal that will delight your taste buds! Keywords: Soy-free bulgogi, soy-free beef recipe, Korean beef marinade, coconut aminos bulgogi, gluten-free bulgogi.
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Recipe Information
Ingredients
- 500 grams Beef ribeye
- 1 medium Pear
- 3 large Garlic cloves
- 1 inch Ginger
- 1 small Onion
- 80 ml Coconut aminos
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Black pepper
- 2 stalks Spring onions
- 1 tablespoon Sesame seeds
Instructions
1. Begin by thinly slicing the beef ribeye against the grain. For best results, freeze the beef for about 30 minutes prior to slicing to make it easier to cut thinly.
2. Peel and core the pear, and then grate it using a fine grater. Set aside.
3. Finely mince the garlic and ginger, and chop the onion into fine pieces. Chop the spring onions into thin rounds and set aside for garnish.
4. In a large mixing bowl, combine grated pear, minced garlic, minced ginger, chopped onion, coconut aminos, honey, sesame oil, rice vinegar, and black pepper. Mix until well blended to form the marinade.
5. Add the sliced beef to the marinade, ensuring every piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
6. Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef in batches to avoid overcrowding, searing each side quickly until the beef is cooked through and caramelized, about 1-2 minutes per side.
7. Once cooked, transfer the beef to a serving platter. Garnish with chopped spring onions and sesame seeds.
8. Serve hot with steamed rice and your choice of banchan (Korean side dishes). Enjoy your soy-free bulgogi beef!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 74.0 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1901 mg | 40% | |
*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.
