How to make beef bulghogi with no meat, and no MSG
It’s easy to find a Chinese dish that uses the same ingredients and makes the same meal.
Here’s how to make Beef Bulghogi using only ingredients you can find at the supermarket.
This is a beef stew recipe for two, so it’s pretty simple to assemble.
Ingredients: 1/2 cup minced ginger, peeled and minced 2 cloves garlic, minced 1 tbsp dried red chili pepper, minced 3/4 cup vegetable broth (or soy sauce or coconut milk) 2 tbsp rice wine vinegar 1/4 tsp salt 1/3 cup chicken broth or water (or chicken stock) 2/3 tbsp cornstarch 2 tbsp soy sauce 2 tbsp sesame oil Directions: Heat a large nonstick skillet over medium-high heat.
Add the ginger, garlic, and chili pepper.
Cook, stirring occasionally, for 3-4 minutes, or until fragrant.
Add broth, rice wine, and salt.
Cook for 2-3 minutes.
Add soy sauce, cornstech, and sesame oils, and cook for 1-2 minutes.
Stir in broth and chicken broth.
Simmer, stirring often, for 1 hour.
Add sesame and cornstacks.
Cook until thickened, about 30 minutes.
Taste and adjust seasonings.
Serve hot with rice and a side of vegetable soup.
Recipe Notes: For a thicker stew, add additional broth, soy sauce and sambal, and bring to a boil over high heat.
Reduce heat to medium-low and simmer until thick, about 10-15 minutes.
Serve with rice.
This dish is also delicious served over steamed rice, or with chicken or vegetables.
Recipe submitted by Alyssa Hirschfield, from New York.