Bulgogi is a fragrant style of cooking containing the fragrant gochujang sauce which encapsulates the spirit of traditional Korean cuisine. Typically used in Korean BBQ, this sauce is an art form in its own right.

 

Here I have a gluten free Bulgogi recipe with fermented soy paste which provides a calm aroma and an exquisite fiery-sweet taste.

 

Gochujang sauce contains fermented soybean which promotes good gut health and helps build up natural immunity in the body.

 

If you haven’t got the capacity to make the sauce you can always purchase it, along with the rice, in your local Asian supermarket or online.

 

Preparation time: 8 minutes

Cooking time: 30 minutes

 

For 2 people

Lightly Fry

  • Apple cider vinegar: 1 tbsp
  • Red onion: 1 sliced
  • Garlic: 3 crushed gloves
  • Gochujang sauce: 1/2 tbsp
  • Coconut sugar: 1 tbsp
  • Himalayan salt: a pinch
  • Tamari: 1 tbsp
  • Tofu: 200g
  • Filtered water: 1/4 cup
  • Pine nuts

Boil

  • Red thai rice: 1 cup
  • Filtered water: 2.5 cups
  • Jujubes / dates: 3 (deseeded)

Methodology

  • Boil the rice and jujubes in filtered water for 15 minutes.
  • Gently fry the ingredients in the order shown above for 15 minutes on a medium heat.

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