Bulgogi Sauce Recipe
1/4 Korean pear, grated (great for tenderizing meats)
1 garlic clove minced
2 tablespoons liquid aminos
1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon coconut sugar
1 tablespoon toasted sesame oil
2 tablespoons olive oil
Step 1: In a large bowl add your grated pear, garlic, liquid aminos, pepper flakes, sugar, sesame oil and olive oil and whisk together.
Step 2: Marinade your meat of choice overnight (I like to use ribeye, top sirloin, or pork sirloin).
Servings: Depends on how much meat or meat substitute you want to marinate.
Calories 441
Fat 42 grams
Carbohydrates 20 grams
Fiber 2 grams
Sugar 14 grams
Protein 0.8 grams