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.
- 6 tablespoons coconut aminos
- 1⁄2 medium pear (preferably Korean pear), cut into chunks
- 2 teaspoons sesame oil
- 1” piece fresh ginger
- 3 cloves garlic, peeled
- 2 tablespoons apple cider vinegar
- 1⁄4 teaspoon ground black pepper
- 1 pound beef sirloin (or any other tender cuts that are well marbled)
- 1 medium onion, sliced
- 2 green onions, sliced
- 1 carrot, sliced
- 1 tablespoon cooking oil
- 1 tablespoon toasted sesame seeds, for serving
- Place the beef in the freezer for 30 minutes, then remove and slice it thinly, about 1⁄16 to 1⁄8 inch thick.
- Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar, and black pepper in a high-powered blender. Blend well until liquified.
- Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are coated in the marinade. Cover and marinate in the refrigerator for 1 hour (or overnight).
- When you are ready to cook the beef, remove it from the marinade, shaking off the excess. Slice the onion, green onions, and carrot. Combine the vegetables with the meat.
- Heat the cooking oil over high heat in a large skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry together until the meat is browned and cooked through, about 5 to 7 minutes.
- Sprinkle with toasted sesame seeds before serving. Eat Bulgogi on its own or in a lettuce wrap.
- Serving Size: 1 of 4
- Calories: 331
- Sugar: 3.8g
- Sodium: 114mg
- Fat: 14g
- Saturated Fat: 3.7
- Carbohydrates: 13.1g
- Fiber: 2g
- Protein: 35.6g
- Cholesterol: 101mg