I make no claims of authenticity for this recipe, but one day, faced with a craving for bulgogi and having no other way to satisfy it, I whipped up as close an approximation of it as I could, and found that it did the job nicely. It’s low on exotic ingredients but still manages to hit the salty, sweet and sharp notes that I enjoy so much in more authentic versions.
This recipe relies heavily on good quality, local beef as well as delicious honey and tons of spring onions–do not skip the onions, whatever you do. It is designed to feed four, but to be honest, my husband likes it so much that it often doesn’t stretch that far.
Serve over steamed rice with a generous scatter of green onions and some finely sliced red chili, if you like.
Make it soy-free: Use coconut aminos in place of soy sauce.
Make it low-starch: Use cauliflower rice in place of the steamed rice. To do this, grate a small head of cauliflower and then fry it in a large pan with a little oil.
Make it without red meat: Substitute ground chicken or turkey in place of the beef.