PSMF Recipe – Korean Bul-go-gi

Protein Sparing Modified Fast

This recipe can serve two purposes.  1st as a “normal” Korean Bul-go-gi and also as a beef jerky

Korean Bul-go-gi

1 Lb Flank Steak
1/2 C Soy Sauce
1/2 C Water
1/4 White vinegar
2 packages Artificial Sweetener (NatraTaste)
2 Cloves Garlic (chopped)
1/2 bunch Green Onions Chopped
Black pepper to taste

Trim and cut beef into strips
Mix Soy sauce, water, vinegar, sweetener, garlic, pepper and onions
Place Steak and sauce in a 1 gallon freezer bag and allow to marinade overnight

Cut a large Onion into half rings.  Use the “flattop” side of a large grill pan and bring it up to high heat.  Once the pan is heated  throw on the onions and once they start to carmelize add the strips of beef.  Toss together until the meat is just turns from pink to brown.  Remove from heat and serve with Leaf lettuce

adding chopped Cabbage to roll up in the lettuce leaf with the beef will give it some added crunch and texture.  I would also tell you to have the Butcher slice this thin (maybe a little thicker then typical Deli Roast Beef slices)

This marinade is also really good when used to season beef to make your own Homemade Beef Jerky.
Make sure the meat is trimmed of excess fat and pat off the excess moisture before drying
I use a food Dehydrator but you could use an oven heated to 200 degrees for 6-8 hours.  Turn the meat a few times to ensure desired level of dryness

Once dried allow the beef to cool then cut into strips of desired thickness.