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beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a plant-based option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles offer a low-carb option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave is often less expensive.

Boil water for the noodles and prepare the vegetables.

Slice the cucumber and julienne half of the peeled pear for garnish.

Blend the remaining half pear with the other ingredients to make the marinade for the meat, adjusting the water ratio.

Mix the remaining bulgogi marinade with olive oil and chopped green onion to prepare the sauce.

Stir-fry the cucumber without oil until tender.

Stir-fry the meat until the moisture is appropriately reduced for topping the noodles.

Cook the noodles in boiling salted water until chewy, then rinse in cold water and drain.

Cut the pear for the broth into chunks and blend it with vinegar and ice.

In a bowl, serve the broth, bulgogi, cucumber garnish, and cherry tomato, then drizzle with the sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens