Today, I’d like to share one of the most popular Korean dishes, Bulgogi. Whenever I want to introduce authentic Korean cuisine to my foreign friends, I usually go for this tasty and satisfying classic, Korean, grilled, beef dish. It is quite easy to handle for people who have never tried Korean cuisine and I’ve never met anyone who didn’t like it. Whether you are familiar with it or not, once the meat is on the grill and you get the first whiff of the scrumptious aroma, your mouth will water.
In Korea, I can easily find the appropriate cut of meat which is a thinly sliced chuck or rib eye, (tenderloin or top sirloin, if you are feeling fancy) but as you might have guessed, I had difficulty finding the right kind of beef cut in the UK and US. So, when I came across Trader Joe’s pre-packaged “Shaved Beef Steak”, I was very excited! It is perfect for bulgogi!
In this video, I’ll show you the traditional way of preparing and eating Korean barbecue. It is called ssam(쌈) which means ‘wrapped’ in Korean. To make the ssam, you will need to prepare 1) some fresh red leaf lettuce or romaine lettuce, 2) steamed rice, 3) soybean paste and 4) the bulgogi. Then you will assemble all these ingredients in a bite-sized package. This creates a veritable flavor explosion! It will combine sweet with umami, crisp with tender, all supported by the bold flavors of the ingredients.
Lastly, please note that this is a low FODMAP variation of a traditional dish, just like my other recipes, so I have omitted all the high FODMAP ingredients that are in the original recipe, such as pear, garlic, onion and scallion. But believe me, it still tastes great!
Enjoy!
WATCH HOW TO MAKE BULGOGI
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INGREDIENTS
- 1 lb thinly sliced chuck, rib eye, tenderloin or top sirloin. (e.g. Trader Joe’s Shaved Beef Steak)
- julienned carrots and bell peppers
- chopped broccoli
- some romaine lettuce and red leaf lettuce
For bulgogi marinade:
- 3 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp mirin
- 1 Tbsp cane sugar
- 1 Tbsp sesame oil
- ½ Tsp ground ginger
- some ground black pepper
For ssamjang:
- 1 ½ Tbsp soybean paste
- 1 Tbsp gochujang
- 1 Tbsp maple syrup
- 1 Tbsp sesame oil
- ground black pepper
theslowfodmap.com 
Dear Misun,
Thank you for sharing your recipes and videos. I have been following a modified low fodmap diet for a while and always felt like Korean Food was off the table mainly due to fructan intolerances. This recipe was so great and I loved the meal prep video!! Will try the hot pot soon too! If you are still making recipes I would love to see your take on Haemul Pajeon and Mandus. Of course just a suggestion 🙂
Lots of love,
Paulina
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Hi Paulina! 🙂 I’m so glad you liked my recipes and videos. I actually thought about making Haemul Pajeon recipe before, so I’ll share the recipe one day soon! (To be frank, I’m not sure about mandu at the moment, because I’ve already tried to make it but it’s a little bit tricky)
Btw, do you use YouTube or Instagram? I post my everyday meals on IG more often than here blog, and my recipe or VLOG video every two weeks on YouTube. And in my vlog videos, I’ve shared some tips and tricks about low FODMAP recipes, along with my Seattle life. 🙂 I like this format as I’d like to show that we can still keep our usual life even though while following the strict diet. You know, changing diet completely affects our life and it sometime makes us not to be able to do something that we used to do before we got diagnosed with IBS. So via my VLOG videos, I’d like to show we can do whatever we want, such as travel or dining out, as long as we follow the right diet. 🙂 I hope you’ll like these kinds of videos, too.😊
I do appreciate for your warm comments, which encouraged me a lot. Thanks, Paulina!
xoxo
Misun.💖
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