GERD Friendly Korean Bulgogi
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
For the marinade
- ¼ cup tamari
- 2 tbsp maple syrup
- 2 tbsp sesame oil
- 1 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- ½ tsp black pepper, freshly ground
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 medium asian pear or firm kiwi, peeled and grated
For cooking
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 4 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
If the beef is not pre-sliced, place it in the freezer for 20–30 minutes until firm but not frozen, then slice across the grain as thinly as possible, about 1/8 inch thick. Transfer to a large mixing bowl.
- 2
In a separate bowl, whisk together the tamari, maple syrup, sesame oil, garlic-infused oil, grated ginger, rice vinegar, black pepper, and grated kiwi (or Asian pear) until combined.
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