This Korean Beef Bulgogi comes from my friend Jean’s cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes. This beef bulgogi is Whole30 compliant, paleo, and gluten-free.
I know a lot of you guys are currently doing the Whole30. My most popular recipes have been Whole30 ones for the past 3 weeks, by far.
While I don’t eat strictly paleo myself, I do the Whole30 once a year, and will be doing it next month.
The last time I did the Whole30, my friend Jean was a life-saver for me. I went to her blog, What Great Grandma Ate, daily for recipes and inspiration.
Jean follows a paleo diet and is a Nutritional Therapist. Her recipes are incredible and she’s very knowledgeable on all things health and healthy living. Plus, she has the cutest dogs. I mean, come on.
Her new cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes is out now and it’s amazing. It’s filled with authentic, approachable, and completely paleo Korean recipes. I loved reading about her family, history, and her love and respect of Korean cooking.
I made the Korean Beef Bulgogi from her book and am so excited to share it with you. It’s so flavorful and incredibly easy.
This Korean Beef Bulgogi is also paleo, gluten-free, dairy-free, grain-free, and Whole30 compliant.
I can’t even begin to imagine just how many times I will be making this on my Whole30. The marinade for this Korean Beef Bulgogi is full of flavor—created with pear, coconut aminos, sesame oil, fresh ginger, garlic, and apple cider vinegar.
Once the beef has marinated, this recipe comes together very quickly. I loved Jean’s tip of freezing the steak for 30 minutes to easily slice the beef paper-thin and ensure it absorbs the most flavor from the marinade possible.
Honestly, whether you eat paleo/Whole30/gluten-free or not, you need to try this authentic and delicious version of beef bulgogi.
Thanks, Jean, for this incredible Korean Beef Bulgogi recipe! Check out Jean’s book, Korean Paleo, and buy it on Amazon now.
And here’s a few things you may need for this recipe:
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