Beef Bulgogi

Korean Beef is either skewered or seared off in a pan and eaten with rice and kimchi

2.2 lb (1kg) of Beef chuck or chuck flap, sliced thin

1/2 cup Soy sauce Tamari if you want to keep it GF

2 Tbls Mirin - sweet cooking rice wine

1 Tbls Sesame oil

2 Tbls Sugar

2 Tbls Honey

1 pc Ginger, about 1” Peeled and minced

4 ea Garlic cloves, minced

1 ea Small Asian pear, peeled and grated

1/2 Tsp Black pepper, freshly grated

Mix all the wet ingredients, pour over the sliced beef, and allow to marinate for 4 hours or overnight.

In a hot skillet, add ghee or avocado oil. Add the beef and allow it to sear for a few minutes until it is cooked through.

If you want to cook the meat to a medium, I recommend folding the pieces of beef and thread onto a skewer, then sear in the hot pan. Even though the meat is sliced, this will give you a hard sear and still can cook through like a piece of steak. See picture.