Bulgogi is one of my favorite Korean dishes. Once upon a time when I tutored English to international students at a large, public college, my Korean student insisted that I must try it. He was right. It took me months to try it (at a street fair, nonetheless) but I’m so glad I did. This recipe doesn’t look absolutely fabulous, but trust me, the taste is there. A wok would probably help the cooking process and the overall look, but alas, no wok yet.
1 and 1/2 tbsp coconut vinegar
5 tbsp coconut aminos
1 tbsp onion powder (we ground dried, chopped onion)
4 tbsp grated apple
1 tbsp pressed garlic
1/4 tsp ground ginger
2 pinches of ground black pepper
1 egg white
Prepare the marinade of coconut vinegar, coconut aminos, onion powder, grated apple (we used our microplane), pressed garlic, ground ginger, black pepper and egg white. I once read about the benefits of using egg white and baking soda to tenderize meat, but I just skip the baking soda. Bonus points if you have a soda bottle in the house and separate your egg like this.
While that’s going on you’ll want to also slice your skirt steak into approximately 1/2″ strips. When you’ve completed both of these tasks, marinate the beef for approximately 30 minutes.
Once you’ve finished marinading the beef, preheat a skillet (or preferably wok if you have it) to medium-high heat with a tablespoon of olive oil/coconut oil/ghee. Cook beef until heated through and then it is ready to serve.
Enjoy over a bed of greens, or in a lettuce wrap.