SUCCULENT BULGOGI RECIPE

by Irfan Redzwan

SUCCULENT BULGOGI {LOW SUGAR}

Makes approximately 6 large servings

INGREDIENTS

• 2 lbs. beef chuck (Korean stores sell it in strips)

• 2 peeled kiwis

• 1  large onion

• 6 garlic cloves

• 1/2 C soy sauce or tamari

• 2 TBSP honey

• 1 TBSP sesame oil

• black pepper

• sesame seeds for garnish (optional)

DIRECTIONS

1. Start by pureeing the kiwis, garlic cloves, and only half of the onion in a food processor.  Make it into a fine puree and then add the soy sauce, honey, sesame oil, and pepper and pulse until it’s well incorporated.  Pour the mixture into a large mixing bowl.

2. Grab a cutting board and simply cut the other half of the onion into thumb sized slivers or squares, then add those into the marinade mixture.

3. Cut the beef into 4 inch long strips and toss them in the marinade.  Let it sit in the fridge for 20 minutes or as long as you desire.

4. Heat up a large skillet on medium-high heat and cook the bulgogi for about 4-5 minutes on each side, or until thoroughly cooked.  Garnish with sesame seeds and enjoy!