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.

 

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.

 

Lightly Fry

  • Apple cider vinegar: 1 tbsp
  • Red onion: 1 sliced
  • Garlic: 3 cloves
  • Gochujang sauce: 1 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
  • Jujubes: 3 (deseeded)

Methodology

  • Gently fry the ingredients in the order shown above for 15 morning minutes on a medium heat.

 

  • Boil the rice and jujubes in filtered water for 30 minutes.

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