Bulgogi (Paleo, Whole30, Gluten Free)
This paleo, Whole30, and gluten-free spin on bulgogi, a classic Korean grilled beef dish of thinly sliced beef marinated in a sweet and savory sauce, can easily be made at home in a skillet!
Prep Time5 minutes mins
Cook Time20 minutes mins
Marinating time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Dinner
Cuisine: Korean
Keyword: bulgogi, gluten free mug cake, low carb, nom nom paleo, nomnompaleo, paleo, Whole30
Servings: 4
- 1 medium Asian pear, peeled, cored, and roughly chopped (about 8 oz)
- ½ medium onion, roughly chopped
- 8 garlic cloves, peeled
- 2 inch piece fresh ginger, peeled, roughly chopped
- ⅓ cup coconut aminos
- Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds thinly sliced steak
- 2 teaspoons toasted sesame oil
- 2 tablespoons avocado oil, divided
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Make the marinade
In a high speed blender, add the Asian pear, chopped onion, garlic, ginger, coconut aminos, 1½ teaspoons of Diamond Crystal kosher salt, and black pepper. Blitz until smooth.
Cook the bulgogi
Heat a large skillet over medium high heat. When it’s hot, swirl in 1 tablespoon of the oil. Shake off the excess marinade and cook the marinated beef in a single layer in the hot pan. You’ll need to cook the meat in a few separate batches.
Cook the meat until lightly browned, about 2 minutes on each side depending on the thickness.
Transfer to a serving dish and repeat the process with the remaining beef. Sprinkle on the sesame seeds and sliced scallions before serving. Dig in!
- Leftovers can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 3 months.
- To keep your meal low carb and Whole30, serve the bulgogi with cauliflower rice, lettuce leaves, and Korean side dishes (e.g. kimchi, Korean Cucumber Salad, or Korean spinach dish).
- Can’t find an Asian pear? You can use a regular pear or even a kiwi. Fuji apple is also a fine option for the marinade.
Calories: 392kcal | Carbohydrates: 17g | Protein: 39g | Fat: 18g | Saturated Fat: 4g | Fiber: 3g | Sugar: 6g