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Bulgogi with Wilted Spinach

kept byaakozlowski

You don’t want to completely freeze the meat. If you do, you will end up with a powdery mess when attempting to get a super-thin slice.
Do NOT marinate this more than the recommended time. You probably can get away with refrigerating it for a day, but it will turn into a GRAINY MUSH if you leave it longer. I did a little experiment and left it for about 3 days in the fridge. Wow. It turned into a grainy mess. You may not see it when it’s raw. But when you try to cook it, it will just break down into mush. Kiwi is very effective in dissolving proteins!
If you are using a tender cut of meat, like rib eye or tenderloin, do NOT use kiwi.
For this dish, you are NOT trying to brown the meat. Cook it until it’s JUST cooked through. You will end up drying out the beef due to the lean cut and the thinness of the beef. There will be some broth that will form in your pan. That is fine. That broth is delicious when poured over rice.


1 pound eye round, very thinly sliced
1/4 cups tamari (gluten-free soy sauce)
1 TB sesame oil
1/2 onion, thinly sliced
3 large cloves garlic, finely minced
2-3 TB agave nectar, honey, or sugar
1 TB mirin
1/4 tsp black pepper
1/2 kiwi fruit, blended or processed until liquified
canola oil for cooking



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