Gluten Free Bulgogi
Thinly sliced ribeye soaks up a blended marinade of Asian pear, tamari, sesame oil, garlic, and fresh ginger, then hits a screaming-hot skillet until the edges caramelize into something deeply savory and a little sweet. The pear does double duty here — it tenderizes the beef naturally while adding a subtle fruity depth that makes the whole dish taste like it came from a proper Korean kitchen. Serves 4, so it's just as good for a weeknight family dinner as it is for having people over. The key swap that keeps this wheat-free is tamari in place of conventional soy sauce, which typically contains wheat — it delivers the same rich, umami-forward punch without any compromise on flavor. Patting the beef dry before it hits the pan is a small step that makes a big difference, giving you that gorgeous sear instead of a soggy simmer. Charred scallions tossed in at the end add a little bite and brightness, and the whole thing comes together over steamed white rice in well under 30 minutes of active cooking. It's the kind of meal that feels special but is honestly pretty hard to mess up.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb ribeye or sirloin, sliced ⅛-inch thick
For the marinade
- ½ asian pear (or bosc pear), peeled and roughly chopped
- ⅓ cup tamari
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp black pepper
For cooking
- 1 tbsp neutral oil (such as avocado or canola oil)
- 4 scallions, cut into 1-inch pieces
For serving
- 1 tsp sesame seeds (optional)
- steamed white rice, for serving
Instructions
- 1
In a blender or food processor, combine the Asian pear, tamari, sesame oil, brown sugar, garlic, ginger, and black pepper. Blend until smooth.
- 2
Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the beef and turn to coat evenly. Seal and refrigerate for at least 1 hour and up to 8 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!