Korean Bulgogi and Kimchi (Soy Free)

For this recipe, I created a soy-free alternative for the ingredients.

Watch me make it here!

YouTube

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Prep Time: 10 minutes

Rest Time: 30 minutes

Cook Time: 5 minutes

Ingredients	Instructions
1 pound beef tenderloin, top sirloin, or skirt steak	Step 1 Peel and mince garlic. Wash and slice green onions. Cut meat into thin slices.
4 garlic cloves	Step 2 Combine the garlic, green onion, soy sauce (or Worcestershire), sugar, water, sesame oil, and ground black pepper (+ salt and ginger if using) in a large bowl. Mix it well with a spoon.
2 green onions	Step 3 Place beef in a Ziploc bag and pour in marinade. Place in the fridge for at least 30 minutes, flipping the bag halfway through.
2 tablespoons soy sauce (or Worcestershire for soy-free)	Step 4  Heat a cast iron pan or other pan to high heat. Add olive oil then the beef. Try to avoid adding the marinade. Cook for 2 minutes on each side.
2 tablespoons sugar	Step 5   Serve over rice and enjoy!
3 tablespoons water
1 tablespoon toasted sesame oil
½ teaspoon ground black pepper
1 teaspoon salt (if soy-free)
1 tablespoon minced ginger (if soy-free)
1/2 tablespoon olive oil

Here is the kimchi recipe I used: https://www.maangchi.com/recipe/tongbaechu-kimchi (DO NOT ADD GOCHUGARU IF AVOIDING SOY)

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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