My salivary glands are working now. When are you coming to visit (and cook, LOL)? What happens if you leave out the sugar and/or agave? My husband and family try not to eat sugar these days. I have noticed Korean cooking (well modern cooking) uses very much sugar.
Been driving all day... Phew... Korean cooking does use a lot of sugar these days. But bulgogi is something that you have to use at least some. 4T sounds like a lot but it is for 3 pounds of beef. Without sugar, it just wouldn't be the same. Although I haven't tried it, but I think you can try half of the proportioned amount and see where that takes you.
My salivary glands are working now. When are you coming to visit (and cook, LOL)? What happens if you leave out the sugar and/or agave? My husband and family try not to eat sugar these days. I have noticed Korean cooking (well modern cooking) uses very much sugar.
Been driving all day... Phew... Korean cooking does use a lot of sugar these days. But bulgogi is something that you have to use at least some. 4T sounds like a lot but it is for 3 pounds of beef. Without sugar, it just wouldn't be the same. Although I haven't tried it, but I think you can try half of the proportioned amount and see where that takes you.