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A gluten free bulgogi recipe served on a plate of rice, egg, and veggies.

Gluten Free Bulgogi Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    65 mins

  • Cooking

    10 mins

Asian Fusion BBQ Meat Asian Food Fusion Beef Rice or Noodle Lunch Dinner Over 60 mins

This gluten-free bulgogi recipe is perfect for those craving Korean style bulgogi, but need to maintain a gluten-free diet.

 

The key here is to use Lee Kum Kee Gluten Free Soy Sauce. With its fragrant aroma and rich umami flavors, you don’t miss out on anything by using this soy sauce for your bulgogi marinade. This will make a whole batch of bulgogi, perfect for serving with rice, fried eggs, and Korean inspired sides like kimchi pancakes, kimbap, and fresh veggies!

What You Will Need

Ingredients

  • 1 kg thinly sliced steak (ie. ribeye or top sirloin)
  • 4 cups cooked white rice, for serving
  • 4 eggs
  • Neutral oil, for frying.
  • 2 stalks green onion, finely chopped
  • ¼ cup shredded carrots, for garnish
  • Korean side dishes (ie. kimbap, kimchi pancakes, etc.), for serving

Marinade

  • ¼ cup Lee Kum Kee Gluten Free Soy Sauce
  • 1 tsp. fresh ground black pepper
  • 1 medium-sized Asian pear, cored, peeled, and grated
  • 1 small white onion, roughly chopped
  • 3 Tbsp. Lee Kum Kee Minced Garlic
  • 3 Tbsp. Lee Kum Kee Minced Ginger
  • 2 Tbsp. dark brown sugar
  • 2 tsp. Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

Gluten Free Soy Sauce,250 ml , Bottle

Soy Sauce

Gluten Free Soy Sauce
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil
Minced Ginger 213g

Other Sauces

Minced Ginger
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. Add all the marinade ingredients except for the Lee Kum Kee Pure Sesame Oil to a blender. Set on high and pulse until the mixture is smooth and fully blended.

  2. Place your thinly sliced steak in a large bowl and cover with the marinade and sesame oil. Cover with plastic wrap and refrigerate for 1 hour.

  3. Remove from the fridge and heat a large frying pan to high heat. Add bulgogi to the pan in batches, cooking for 2-3 minutes per side until caramelized.

  4. Fry eggs in a separate pan using a small amount of neutral oil.

  5. To build plates, add cooked white rice to the base, and add about 200-300g of cooked bulgogi per serving. Serve with a fried egg, chopped green onion, and shredded carrots for garnish.

     

    Don’t forget Korean side dishes to enjoy the meal with, like kimchi pancakes or kimbap! Check out our recipes page for more ideas!

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