Paleo bulgogi is a flavorful Korean BBQ beef that cooks up in a flash and is Whole30 and keto to boot!
I am excited to be introducing you all to a new and exciting paleo cookbook: Korean Paleo by my very talented friend, Jean, who also authors her own blog What Great Grandma Ate.
For many people, many Asian cuisines are a no go. Soy, MSG, , wheat, and grains are common throughout, and therefore, off limits.
But with her knack for creating healthy, Whole30 and paleo recipes, Jean has poured her own heritage into creating a paleo Korean treasure trove of recipes safe for everyone! There is no reason for the delicious flavors of Korean food to be avoided anymore!
I have an affinity for all variety of Asian cuisines, and I can’t WAIT to cook my through this cookbook! Beautiful photos, easy to follow recipes, creative recipe writing: this book will be a hit in your house too! Get your copy here today!!
Korean Paleo Cooking Overview:
There are 9 chapters in the cookbook:
- Cooking with Bap (Rice Dishes): contains some of my favorite dishes that use rice, or in this book, cauliflower rice.
- BBQs and So Much More (Protein Dishes): my chance to show that Korean food is way more than just Korean barbecue.
- Piping Hot Soups and Stews: includes some popular soups and stews that are mostly served family style so everyone at the table can share.
- Gooksoo Time! (Noodles:) highlights recipes that are made with various grain free noodles and spiralized vegetables.
- Not-Your-Typical Pancakes: includes crispy and delicious savory pancakes with various vegetable and/or protein fillings.
- More Banchan Please? (Side Dishes:) is one of the biggest chapters and includes some of my favorite mini dishes you can get at Korean restaurants (many times for free) to eat with rice.
- Best of Both Worlds (Fusion): is a way to taste some of your favorite familiar foods infused with bold and delicious Korean flavors.
- Something Sweet to Balance Out the Spicy: contains some of the best known desserts in Korea that are unique and fun.
- Korean Kitchen Must-Haves: some of the kitchen staples that you’ll need when you start cooking Korean food. Even though this is the last chapter, I suggest you start here and make sauces like Gochujang (Korean red chili paste) ahead of time because they are used in many of the recipes in the book.
Special Diet Breakdown:
- Egg free: 53
- Nightshade free: 27
- Nut free: 70
- Whole30: 27
- AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17
- Keto: 21
Want Some More EASY Whole30 Asian Dinner Ideas?
Paleo | Whole30 Beef Bulgogi Recipe:
Jean has generously agreed to share one the recipes from her book, and one of the more well known Korean foods: Beef Bulgogi. Enjoy!!
Probably one of the most popular barbecue meats, bulgogi is a traditional Korean dish known for its addictive sweet and salty combo. The trick is to slice the meat paper thin so it can soak up as much of the delicious marinade as possible. You can probably find these meats pre-sliced at a local Korean grocery store, but if not, you can easily do this at home with the simple trick of freezing the meat slightly first.
Steak & Marinade
- 1 pound beef sirloin or any well marbled, tender cuts
- 6 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 1/2 medium pear preferably a Korean one
- 2 teaspoon sesame oil
- 1" piece ginger
- 3 cloves garlic
- 1/4 teaspoon black pepper
- 1 medium onion sliced
- 2 green onions sliced into 1" pieces
- 1 medium carrot sliced
- 1 tablespoon avocado oil
- 1 tablespoon sesame seeds for serving
Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1⁄16 to 1⁄8 inch (1 to 3 mm) thick.
Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquefied.
Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour to overnight.
When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Slice the onion, green onions and carrot, and 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. You can eat Bulgogi on its own or in a lettuce wrap served with Umma’s Ssamjang (Dipping Sauce).
Love the simple combination of flavors here, delicious meal!!
I love so much about this recipe! It sounds so delicious, and the spices just work!
Kari - Get Inspired Everyday! says
This looks absolutely amazing, I can’t wait to try it out!
linda spiker says
Such a great recipe and amazing cookbook!
Joni Gomes says
Love those big chunks of onion and peppers! Cannot wait to try this recipe 🙂
linda spiker says
Such a great recipe! And so simple. Love it!
Renee D Kohley says
Oh what a fun ingredient to have that pear in there! This looks fantastic – we get a grassfed cow each year and these cuts of meat leave me stumped sometimes to change things up – I’ll try this!