Whole30 Beef Bulgogi

Whole30 Beef BulgogiMaking 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.

Whole30 Beef Bulgogi Whole30 Beef Bulgogi

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. 

Whole30 Beef Bulgogi

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.

Whole30 Beef Bulgogi
Serves 4
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For the Bulgogi Marinade
  1. 2.5 lbs. boneless beef chuck short ribs, korean style short ribs, trimmed hangar steak, or ribeye
  2. 2 tbsp. olive or avocado oil
  3. 1/4 cup coconut aminos
  4. 2 tbsp. toasted sesame oil
  5. 1/2 pear, grated (I use a microplane)
  6. 1 tsp. red boat fish sauce
  7. 1.5 tbsp. rice wine vinegar
  8. 1 tsp. minced garlic (about 4 cloves)
  9. 1 tsp. freshly peeled and grated ginger
  10. 1 tsp. crushed red pepper flakes (or less, to taste)
  11. kosher salt, to taste
For Serving
  1. 1 head of bibb lettuce
  2. kimchi (I use Wild Brine brand)
  3. Green onions, sliced (green parts only)
  4. 1/4 red onion, sliced very thinly
  1. 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.
  2. Add the remaining marinade ingredients to the beef and toss until coated evenly in the marinade.
  3. Cover and let marinade for at least 4 hours, but preferably all day.
  4. 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.
  5. Continue until all of the meat is cooked through.
  6. Serve meat in lettuce cups with kimchi and onions. Enjoy!
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  • Reply
    Emilie Meliza
    August 11, 2022 at 11:43 pm

    This was sooo delicious I cannot rave about it enough!! The pear added a nice caramelization to the meat when seared it was fabulous! Comparative if not better to most take out bulgogi. So quick and easy after it has been marinated. It will be on rotation monthly for sure! Thank you Alex for another home run!!

  • Reply
    Whole30 By Lolly: Week Two + Three | Style by Lolly
    January 22, 2018 at 8:04 am

    […] Beef Bulgogi here […]

  • Reply
    January 18, 2018 at 7:41 pm

    So smart to use a pear!! Can’t wait to try this recipe. I love bulgogi!!

  • Reply
    January 10, 2018 at 10:44 pm

    Looks delicious, but can Whole 30 have Rice Wine Vinegar? I thought no vinegars made with wine/alcohol.

    • Reply
      January 11, 2018 at 3:16 pm

      Nearly all forms of vinegar, including white, red wine, balsamic, apple cider, and rice, are allowed during your Whole30 program as long as there are no added sulfites. (The only exception is malt vinegar, which generally contains gluten.)

  • Reply
    January 10, 2018 at 7:00 pm

    Ok, this might be a weird question, but do the little bone segments fall out once you cook them? Or do you poke them out? My long Korean style short ribs have little bone sections.

    • Reply
      January 10, 2018 at 10:26 pm

      You leave them in there. Cut around them and eat 🙂

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