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Bulgogi (Korean beef)

  • Yield: 2 1x


If you don't have kecap manin, you can make your own.
Simmer 1 part molasses to 2 parts soy sauce until just begins to thicken.


  • 1 Tbs coconut or avocado oil
  • 1 1/2 Tbs sesame oil
  • 1 tsp garlic oil
  • 2 tbs garlic & ginger paste (divided)
  • 2 tbs soy sauce
  • 1 tbs sweet soy sauce (kecap manin)
  • 1/2 tsp crushed red pepper flakes
  • to taste salt & pepper
  • 2 small carrots (cut thinly on the diagonal)
  • 4 large green onions, white & green (cut into 1 inch pieces)
  • 1 tsp sesame seeds
  • 1/2 lb stew beef or flank steak (cut into bite size pieces)


  1. Heat large skillet or wok over high heat.
  2. Add the coconut oil, sesame oil, and garlic oil to the pan and allow to heat until oil is rippling.
  3. Add one half of the garlic ginger paste and stir through the oil until oil is fragrant.
  4. Add the meat to the hot oils and cook until meat begins to brown.
  5. Add the carrot to the pan and mix into meat mixture.
  6. Add the red pepper flakes and the rest of the garlic ginger paste.
  7. Stir well.
  8. Make a well in the center of the pan and pour in the soy sauces.
  9. Stir to combine and allow to cook, on high, until liquid begins to evaporate.
  10. Add the white parts and 1/2 of the green tops of the green onions and the sesame seeds.
  11. Heat until green onions begin to soften
  12. Serve over rice. Garnish with remaining green onion tops and sesame seeds


Source: Michelle's mamasan in Korea

  • Category: Main Dish


  • Calories: 388
  • Fat: 26.23 g
  • Carbohydrates: 10.75 g
  • Protein: 27.48 g
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