Beef Bulgogi

Beef Bulgogi is an easy korean BBQ recipe that you can make at home. It’s gluten free and Paleo.

This recipe for beef bulgogi is from the new cookbook, Korean Paleo. It’s by Jean Choi of, What Great Grandmother Ate. Jean paleofied all the famous korean recipes so they are gluten free and grain free. I was quite surprised by the kind of recipes included in the cookbook like soy free tofu! I didn’t even know that was possible.

 

You’ll also find:

 

BBQ Short Ribs

Sticky Honey Drumsticks

Kimchi Pancakes

Sesame Candy

 

 

You can also try out my other takeout inspired recipes like Almond Flour Pizza Crust, Low Carb Coconut Battered Shrimp, and Keto Sushi.

 

Probably one of the most popular barbecue meats, korean beef 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.

 

Beef Bulgogi Tools

 

For this recipe you will need:

 

High-powered blender

1 Large bowl 

Vegetable peeler 

Mandoline slicer 

Measuring spoons and cups 

1 large knife 

Cutting board 

Large skillet

Airtight storage container for leftovers 

 

Beef Bulgogi Recipe (BBQ Beef Recipe)

 

Author: Jean Choi

Makes: 3-4 servings of Beef Bulgogi

Prep time: 1 hour and 30 minutes

Cook time: 14 minutes

Description: Beef Bulgogi is an easy korean BBQ recipe that you can make at home. It’s gluten free and Paleo.

 

Beef Bulgogi Ingredients

 

1 lb (454 g) beef sirloin (or any other tender cuts that are well marbled)

 

Beef Bulgogi Sauce Ingredients

 

6 tbsp (90 ml) coconut aminos

1⁄2 medium pear (preferably Korean pear), cut into chunks

2 tsp (10 ml) sesame oil

1″ (2.5-cm) piece fresh ginger

3 cloves garlic, peeled

2 tbsp (30 ml) apple cider vinegar

1⁄4 tsp ground black pepper

1 medium onion, sliced

2 green onions, sliced in 1″ (2.5-cm) pieces

1 carrot, sliced

1 tbsp (15 ml) cooking oil

1 tbsp (8 g) toasted sesame seeds, for serving

Green or red leaf lettuce and Umma’s Ssamjang (Dipping Sauce) (page 178), optional

 

How to make Beef Bulgogi

 

1. 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.
2. Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.
3. 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.
4. 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.
5. 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.
6. 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). 

 

Note: Consider using a glove like this to protect your hand from cuts when using a mandolin slicer.

 

This recipe for Beef Bulgogi was shared from Korean Paleo with permission.. 

FAQ

 

What kind of meat is used in beef bulgogi? 

Usually you use beef sirloin or rib-eye (or any other tender cuts that are well marbled). Rib-eye is the most flavorful cut of bulgogi beef. You can find bulgogi rib-eye beef pre-sliced at a Korean market. The package will be labeled bulgogi beef. If you partially freeze the bulgogi it will be easy to thinly slice it.

 

How can I make this keto-friendly?

This recipe would already be low carb but you can decrease the carbs more by using erythritol instead of pear. Consider using 2 tablespoons of erythritol.

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