Wrap the beef in plastic wrap and place it in the freezer for 20 minutes to an hour. Once firm, use a sharp knife to slice it into 1/4-inch strips. Sprinkle with baking soda and coat evenly, allowing the beef to sit for 30 minutes in the refrigerator. This will tenderize or “velvet” your meat just like they do in Chinese restaurants!
While the sliced beef is resting, make your bulgogi sauce. In a jar, add tamari, rd pepper flakes, grated ginger, monk fruit, sesame oil, grated pear, and gojuchang. Mix well and set aside. Save any unused sauce in a small jar in the refrigerator for up to 2 weeks.
Rinse the sliced meat and pat dry. In a mixing bowl, add the sliced beef, along with the bulgogi sauce, oil, and onions, then season with salt and pepper. Let it sit for at least 5 minutes, or up to two hours so it can soak up the marinade. Once ready to cook, add avocado oil to your skillet and place it over high heat. Once hot, add the beef and cook for 1-2 minutes, until seared on all sides. Transfer to a plate and cover for 3 minutes.
While the beef is resting, saute your spinach and garlic in the same pan.
Remove the spinach and warm your drained konjac noodles in the same pan.
Serve immediately over a bed of konjac noodles and enjoy!
Bulgogi beef can also be served in lettuce cups along with a garnish of fermented carrots and kimchi.
