One of my favorite things to eat is Beef Bulgogi. FAVORITE! A couple of months ago, my friend Alice from Hip Foodie Mom posted her recipe for Bulgogi Sliders and I immediately bookmarked it and printed it.
I had all intentions of making some Beef Bulgogi lettuce wraps from her recipe but never got around to it. Last week I found myself with some beautiful pastured beef kabob meat and decided to pull out Alice’s recipe and use it as a base for a marinade.
I let the kabob meat marinate overnight and then made a 10-minute lunch by quickly cooking the kabob meat in the oven (it was pouring and I was not about to stand outside and grill), soaking some Kelp Noodles and tossing everything with a nice amount of Kimchi. Easy is an understatement.
My husband and I gobbled this up and both agreed that not only was it a delicious lunch but one that we would happily eat at least once a week, if not more.
You could use this kabob meat a lot of different ways. Serve over some cauliflower rice with a nice helping of vegetables and kimchi. Make lettuce wraps. Stuff it into a sandwich of some kind. Toss it into a salad. The possibilities are endless.
We have been buying our Kimchi at Costco lately. Before that, it was Whole Foods or PCC Natural Markets. Make sure the Kimchi you buy is MSG-Free and Gluten-Free. It should be refrigerated.
- Gluten Free Gochujang is extremely difficult to find. I have found only one brand and while it doesn’t contain gluten, the rest of the ingredients are pretty low quality. I do use it from time to time but recommend making your own Homemade Gochujang if you can. Here is an authentic recipe that is grain-free and gluten free.
Adapted From: Bulgogi Sliders from Hip Foodie Mom
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 1/4 pounds beef kabob meat, cut into 1" chunks
- 4 medium cloves garlic, finely chopped
- 2 scallions, finely chopped (both white and green parts)
- 1/3 cup coconut aminos (or gluten free tamari)
- 2 Tablespoons plain apple sauce
- 2 Tablespoons water
- 1 Tablespoon coconut palm sugar
- 1 Tablespoon toasted sesame oil
- 2 teaspoons gochujang paste (see NOTES)
- pinch kosher salt (omit if using tamari as it's naturally saltier than coconut aminos)
- Many times kabob meat comes in very large chunks or cubes (2" to 3" square).Use a paring knife to cut your meat into 1" cubes. Place cubed meat in a gallon size ziploc style bag and set aside.
- Place garlic in the bowl of a food processor and process until finely chopped. Add in roughly cut scallions and continue processing until finely chopped. You may need to scrape down the sides once or twice. Obviously, you can chop the garlic and scallion by hand but I was looking to save time.
- Now, combine chopped garlic and scallion in a mixing bowl with coconut aminos, applesauce, water, palm sugar, sesame oil, gochujang paste and pinch of kosher salt. Whisk or mix until well combined.
- Pour over cubed meat. Seal bag and refrigerate for 8 to 24 hours.
- If you plan to grill the kabobs, make sure to use stainless steel kabob skewers or soak your wood kabob skewers for at least 30 minutes so they don't burn.
- To cook in the oven, set an oven rack at the highest position and preheat oven to 450F. Scoop meat out of sauce and place on a baking sheet. Cook for 10 minutes. Let cool for 2 to 3. Serve and Enjoy!