Gluten-Free Korean Bulgogi Taco Bowls: A Fusion of Flavors
Experience the unique blend of Korean and Mexican flavors with this gluten-free bulgogi taco bowl recipe. Enjoy tender beef, mixed vegetables, and kimchi slaw atop fluffy rice in a fusion dish that's sure to impress.
Allergens
None (gluten-free)
Ingredients
- 8 oz thinly sliced beef sirloin
- 1 cup cooked rice (gluten
- free)
- 2 cups mixed vegetables (bell peppers, onions, carrots, zucchini)
- 1 cup kimchi, homemade or store
- bought
- 1/4 cup soy sauce substitute (tamari or coconut aminos)
- 2 tbsp sugar substitute (erythritol or stevia)
- 2 tbsp rice wine vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tsp black pepper, ground
- 2 green onions, thinly sliced
- Salt to taste
Instructions
- In a medium bowl, combine beef sirloin with soy sauce substitute, sugar substitute, rice wine vinegar, garlic, ginger, sesame oil, and black pepper. Mix well and marinate for 30 minutes.
- In a large pan or wok, heat oil over medium high heat. Add marinated beef and cook until browned and cooked through, stirring occasionally. Remove from pan and set aside.
- In the same pan, add mixed vegetables and sauté until tender crisp. Season with salt to taste.
- Assemble taco bowls by placing a scoop of cooked rice in each bowl. Top with cooked beef, sautéed vegetables, and kimchi. Garnish with sliced green onions.
Chef’s Insight
Marinate beef for at least 30 minutes to infuse flavors.
Notes
Adjust cooking times to suit your preference for beef doneness.