Low FODMAP Korean Bulgogi
Bulgogi is one of those dishes that hits every note — savory, slightly sweet, deeply caramelized at the edges, and impossibly tender. The marinade does the heavy lifting here, combining tamari, sesame oil, fresh ginger, and a touch of maple syrup with grated kiwi, which acts as a natural tenderizer and brings the beef to a melt-in-your-mouth texture after just 30 minutes in the fridge. Getting that classic garlic flavor without the digestive fallout is usually the trickiest part of adapting Korean cooking, and garlic-infused oil solves it cleanly — all the depth, none of the fructans. Scallion greens stand in for the whole allium, keeping the fresh bite right where it belongs. Cooking the beef in batches over screaming-hot heat is the move that makes this dish restaurant-worthy at home — crowding the pan steams instead of sears, and you want those dark, lacquered edges. Serves four, and it comes together fast enough for a weeknight but feels special enough to put in front of guests.
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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
- 1 medium asian pear or firm kiwi, peeled and grated
Ingredient noteKiwis only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 of a kiwi per serving, so it is likely Low FODMAP. If you prefer to always avoid kiwis, please tap it and change its rating to Red.
For cooking
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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