For today's dinner & photos, I did the LAZY version. I mixed the ingredients for the marinade and threw it in the crock pot with a beef roast. (You can substitute chicken or pork if you prefer).
The sauce has a slightly sweet/sour flavor - more similar to teriyaki than BBQ - at least in my opinion. Our friend, Katy Chavez shared this recipe with me a few years ago and I make it frequently. I usually just serve with steamed oriental vegetable mix & rice. Occasionally, I serve this as an appetizer wrapped in lettuce leaves.
Bulgogi Marinade Recipe:
- 1/2 cup sugar (can substitute with raw sugar)
- 1/4 cup soy sauce (I use Tamari Gluten free & reduced sodium)
- 1 tsp. ginger (I use fresh ginger but you can substitute ground ginger from the spice isle or ginger that you find in the refrigerated section of the vegetable/fresh herb department that comes crushed in a tube - similar to a toothpaste tube)
- 1 tbs. minced garlic (I use the minced one in a jar)
- 1/4 cup Rice Wine Vinegar
- 2 tsp. Sesame Oil
*The original recipe does not call for chili flakes but if I am feeling a little sassy...then I add a sprinkle of them for some kick!
Mix all ingredients together and marinade meat. (If you are putting it in the crock pot like I did today, just dump it over the meat & cook on low. My crock pot quits cooking when it has reached 10 hours and then just keeps it warm. Just make sure you cook it on a low setting. The best way for tender meat is low heat & cook for a long time. I never cook my roast under 10 hours in my crock pot). If you want to thicken the sauce to pour over meat/rice then remove liquid from crock pot + add 2-3 heaping tbs. cornstarch and cook liquid on stove until thickened and not lumpy. (NOTE: For my crock pot I do not add any additional water and I have never had a problem. My old round crock pot, I would have to add 1 cup of water so it didn't burn. If you aren't sure, just add the 1 cup of water & just add additional cornstarch if you are making the sauce and you have a lot of liquid. Keep in mind you don't have to cover the meat entirely in liquid! You are NOT BOILING the meat! )
If you are grilling or pan frying the thinly sliced beef, marinade meat for at least a couple of hours or overnight. Then remove from marinade (throw away the marinade) & cook meat in skillet, wok or on your grill. Serve over cooked rice, rice noodles or wrapped in lettuce leaves.
Gluten Free Casually