Succulent Bulgogi Recipe Step by Step {Low Sugar}

by fitforthesoul in

Today I want to share with you a Korean beef recipe that I’m quite proud of, and it involves the ever refreshing summer fruit that we know as kiwi.  Now, what does kiwi have to do with Korean cuisine?  I guess we could say that it has a lot to do with Korean food just because that’s how I deemed it to be, and that’s how it works in this crazy brain of mine.  So are you still with me?  Great!  Now let’s move on.

This beef marinade recipe contains kiwi because it not only reduces the amount of white sugar that most traditional recipes call for—and in fact I added no white sugar whatsoever--therefore making it a whole lot healthier than what my dear mother serves at the dinner table (love you mom!), but it also provides the perfect amount of acidity to tenderize the meat.  Due to the amazing acidic benefits of the kiwi included in the recipe, you don’t have to wait hours for the marinade to seep into the meat.  If you get impatient and have guests coming over in 2 hours or so, you can simply marinade the beef for 20 minutes and it will taste perfectly sweet and succulent as ever!  No need to wait for hours.

If you recall from a few posts ago, I mentioned that I’m on a quest to make easy, healthy, and satisfying recipes to freeze them ahead of time so that Greg and I (mostly for Greg since I’ll probably be eating seaweed soup everyday) will have food readily available for when Selah arrives.  Thanks to your kind comments and inspiration on that post, I decided that I had to come up with the best bulgogi you and I have ever had.  So I really hope you decide to give this a try and enjoy it as much as we did.  Trust me!  If there is one thing that you will never ever regret in this life it’s trying this juicy bulgogi.

April 10-2013 (1 of 1)-73
April 10-2013 (1 of 1)-73

Succulent Bulgogi {Low Sugar}

Makes approximately 6 large servings


  • 2 lbs. beef chuck (Korean stores sell it in strips)
  • 2 peeled kiwis
  • 1  large onion
  • 6 garlic cloves
  • 1/2 C soy sauce or tamari
  • 2 TBSP honey
  • 1 TBSP sesame oil
  • black pepper
  • sesame seeds for garnish (optional)


  1. Start by pureeing the kiwis, garlic cloves, and only half of the onion in a food processor.  Make it into a fine puree and then add the soy sauce, honey, sesame oil, and pepper and pulse until it’s well incorporated.  Pour the mixture into a large mixing bowl.
  2. Grab a cutting board and simply cut the other half of the onion into thumb sized slivers or squares, then add those into the marinade mixture.
  3. Cut the beef into 4 inch long strips and toss them in the marinade.  Let it sit in the fridge for 20 minutes or as long as you desire.
  4. Heat up a large skillet on medium-high heat and cook the bulgogi for about 4-5 minutes on each side, or until thoroughly cooked.  Garnish with sesame seeds and enjoy!
April 10-2013 (1 of 1)-78
April 10-2013 (1 of 1)-78
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April 10-2013 (1 of 1)-72

What favorite dish of yours would you like to see made with healthier ingredients?

Have you tried Korean cuisine before?  What did you think of it?


Ellie <33