Paleo Korean Barbecue (Bulgogi)

Dive into the irresistible flavors of Paleo Korean Barbecue (Bulgogi), a wholesome, grain-free twist on the classic Korean dish. This recipe features tender slices of beef ribeye marinated in a rich blend of coconut aminos, grated pear, unsweetened apple puree, and aromatic sesame oil, ginger, and garlic. The quick marinade infuses the beef with sweet, tangy, and savory notes, while red pepper flakes add a gentle kick of heat. Paired with crisp julienned carrots and earthy mushrooms, this paleo-friendly bulgogi is a perfect harmony of textures and flavors. Cooked in just 10 minutes, it’s an effortless weeknight dinner or crowd-pleasing option for your next gathering. Serve it alongside cauliflower rice or wrap it in fresh lettuce leaves for a light, paleo-approved feast that’s big on bold, authentic Korean-inspired taste.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Thinly sliced beef ribeye
• 60 ml Coconut aminos
• 60 grams Unsweetened apple puree
• 1 tablespoon Sesame oil
• 1 tablespoon Ginger, minced
• 2 cloves Garlic, minced
• 4 pieces Green onions, thinly sliced
• 0.5 teaspoon Red pepper flakes
• 1 small Pear, grated
• 0.5 teaspoon Black pepper
• 100 grams Button mushrooms, sliced
• 1 small Carrot, julienned

Directions

Step 1

In a large bowl, combine coconut aminos, apple puree, sesame oil, minced ginger, minced garlic, half of the sliced green onions, red pepper flakes, grated pear, and black pepper. Stir well to create the marinade.

Step 2

Add the thinly sliced beef ribeye to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes to 2 hours for best results.

Step 3

Heat a large skillet or grill pan over medium-high heat. Once hot, add a tablespoon of oil to the pan.

Step 4

Remove the beef from the marinade, allowing any excess to drip off, and cook in a single layer. Sear the beef for about 2-3 minutes on each side until cooked through and slightly caramelized.

Step 5

Add the sliced mushrooms and julienned carrot to the pan with the beef. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.

Step 6

Transfer the cooked bulgogi to a serving platter and garnish with the remaining sliced green onions.

Step 7

Serve hot, accompanied by your choice of paleo-friendly sides such as cauliflower rice or lettuce wraps.

Nutrition Facts

Serving size	(1009.8g)

Amount per serving	% Daily Value*
Calories	1838.7

Total Fat 130.1g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 400mg	0%
Sodium 1411.4mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 10.5g	0%
Total Sugars 38.9g
Protein 106.2g	0%

Vitamin D 10IU	0%
Calcium 150.3mg	0%
Iron 15.5mg	0%
Potassium 2289.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 23.2%

Carbs: 13.0%