Making compliant beef bulgogi has been on my to-do list and honestly, it couldn’t have been easier to make. Bulgogi, or Korean BBQ beef, is so flavorful and easy. The secret to this Whole30 Beef Bulgogi is all in the marinade.
Traditional bulgogi is primarily marinated with soy sauce, sugar and Korean pear juice. But, I simplified the ingredients to some that can be more easily found and to keep it Whole30 compliant. After serving my husband his dish, he took a bite and said.. well, I definitely want this on dinner rotation. He is OBSESSED and quite frankly, so am I.
Place this Whole30 Beef Bulgogi over a cauliflower rice bowl loaded with kimchi and veggies or, do like I did and make an easy lettuce wrap. You are just going to LOVE this dish.
- 2.5 lbs. boneless beef chuck short ribs, korean style short ribs, trimmed hangar steak, or ribeye
- 2 tbsp. olive or avocado oil
- 1/4 cup coconut aminos
- 2 tbsp. toasted sesame oil
- 1/2 pear, grated (I use a microplane)
- 1 tsp. red boat fish sauce
- 1.5 tbsp. rice wine vinegar
- 1 tsp. minced garlic (about 4 cloves)
- 1 tsp. freshly peeled and grated ginger
- 1 tsp. crushed red pepper flakes (or less, to taste)
- kosher salt, to taste
- 1 head of bibb lettuce
- kimchi (I use Wild Brine brand)
- Green onions, sliced (green parts only)
- 1/4 red onion, sliced very thinly
- Using a sharp knife, Trim off excess fat from the beef. Slice the short ribs into long, thin strips. Place sliced beef in a bowl.
- Add the remaining marinade ingredients to the beef and toss until coated evenly in the marinade.
- Cover and let marinade for at least 4 hours, but preferably all day.
- You can either grill the meat on an outdoor grill, or in a cast iron skillet indoors. Heat the grill or skillet over high heat and get it nice and hot. Cook beef for 2-3 minutes per side. Try to get the meat off when it is brown on the exterior and there is still a little pink color to the interior.
- Continue until all of the meat is cooked through.
- Serve meat in lettuce cups with kimchi and onions. Enjoy!