Low Histamine Easy Bulgogi
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Learn more →Ingredients
4 servings
For the marinade and beef
- 1 ½ lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- ¼ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 asian pear or bosc pear, peeled and grated
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 4 scallions, cut into 1-inch pieces
For serving
- 1 tsp sesame seeds (optional)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 1 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
- steamed white rice, for serving
Instructions
- 1
In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, grated pear, minced garlic, grated ginger, and black pepper until the sugar dissolves.
- 2
Add the thinly sliced beef and scallions to the marinade and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
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