1. Use the small holes of a box grater and grate the Asian pear, ginger, onion and garlic. Place each into a mixing bowl after grating
2. Add the tamari, toasted sesame seed oil, confectionery sweetener and water. Stir with a fork until well combined. Use immediately or store in a glass jar in the refrigerator
3. Rough chop the Asian pear, ginger, onion and garlic. Put into the blender
4. Add the tamari, sesame seed oil, confectionery sweetener and water
5. Puree for 60 seconds. Use immediately or store in a glass jar in the refrigerator
The addition of an Asian pear is important because the enzymes in this fruit are an amazing natural meat tenderizer and, although it does add extra carbs, these carbs are accounted for in the macros for the entire batch. The full batch is more than enough to make 680 g or 24 oz of beef Bulgogi. If you do want to make a triple or quadruple batch of the Bulgogi, one full batch of the sauce would be enough. For my 680 g batch of Bulgogi Beef BBQ I actually only used half a batch. On the other hand, if you do not need as much Bulgogi Sauce, reduce the Asian pear to 1/4 of the smaller fruit, and reduce water to half a cup. This will result in a more concentrated flavor but also reduce the carbohydrates for this sauce.
By Angela Wilkes
All rights reserved © Angela Wilkes 2017-2022 Privacy Policy
