When my friend Jean announced she was releasing a cookbook called Korean Paleo: 80 Bold Flavored Gluten-Grain Free Recipes, I knew right away I would want to share one of her fantastic creations! We LOVE Korean food and know Jean is an expert Korean recipe creator because I follow her blog What Great Grandma Ate. Just take a look at her Paleo BBQ Beef dish known as Bulgogi…
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Enjoying Korean Food Without the Grains and Dairy:
Korean Paleo contains 80 recipes: most are traditional and authentic in flavor, and some are modernized, fusion, or healthified versions of Korean fast foods.You’ll find recipes that are crowd favorites like Bibimbap, Bulgogi, and Kimchi, as well as Korean BBQ items.You will also find dishes that you may have never heard of before, but I encourage you to try them all because there is only a small portion of Korean cuisine that’s been popularized internationally!
- 53 Egg free recipes
- 27 Nightshade free recipes
- 70 Nut free recipes
- 27 Whole30 recipes
- AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17 recipes
- Keto: 21 recipes
Probably one of the most popular BBQ meats, bulgogi is a traditional Korean dish known for it’s addictive sweet and salty combo. The trick is to slice the meat paper thin so it can soak up as much delicious marinade as possible. You can probably find these meats pre-sliced at your local Korean grocery store, but if not you can easily do this at home with a simple trick of freezing the meat for 30 minutes before slicing.
The Recipe: Paleo Korean BBQ Beef (Bulgogi)
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.
- 1 pound top sirloin, (or any other tender cuts that are well marbled)
- 6 tablespoons coconut aminos
- 1/2 medium pear (preferably Korean pear) cut into chunks
- 2 teaspoons sesame oil
- 1" fresh ginger, peeled
- 3 cloves garlic
- 2 tablespoons apple cider vinegar
- 1/4 teaspoons freshly ground black pepper
- 1 medium white onion, peeled and sliced
- 2 green onions, sliced into 1" pieces
- 1 carrot, peeled and sliced
- 1 tablespoon favorite cooking oil
- 1 tablespoon toasted sesame seeds, for serving
- green or red leaf lettuce for wraps
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 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 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.
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