Bulgolgi Salad Bowl

**Pureed and Meatless options below-

Bulgolgi Mixture

1. 1 Lb ground beef, browned and crumbled

2. 1/2 small onion, diced

3. 2-3 cloves garlic, crushed

4. 1 tsp ginger paste, or sliced, shredded

5. 1/2 tsp red pepper flake (to your desired taste)

6. 1-2 Tbl coconut palm syrup or artificial sweetner

7. 3Tbl soy sauce

8. 2Tbl toasted sesame oil

9. pinch black pepper to taste

Salad Mixings

1. Baby Spinach

2. 1 cup Shredded red cabbage if desired

3. 1 half chopped red pepper

4. 1 half sliced avocado

5. 3 chopped-sliced green onions

6. Toasted Sesame Seeds

7. Seasoned Rice Wine Vinegar

Cooking Instructions:

1. Saute first 5 ingredients until beef is cooked, over med-hi heat, then drain and crumble, keep in pan, turn heat down to medium. 2. Add the coconut palm syrup to pan, soy sauce, sesame oil and black pepper. Mix well continue to warm for 3-4 minutes. 3. Meanwhile, place baby spinach into bowls and red cabbage. 4. Next, top with bulgogi meat, chopped red pepper, sliced avocado, green onion and toasted sesame seeds for garnish. Top bulgogi salad with 1-2 tsp rice vinegar, to your desired taste.

Pureed Diets- Blend in blender or food processor the bulgogi mixture with sesame seed, some green onion and rice vinegar then top over mashed cold avocado or warmed mashed cauliflower.

**OTHER OPTIONS:

Omit beef and use baked tofu, or add tofu to blended puree diets. You can also use this mixture in a lettuce cup or a rice paper wrapper.

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