Paleo Bulgogi
Korean barbecue night just got a serious upgrade, and this version serves four with zero grains, soy, or processed sauces in sight. The secret to the marinade is blending half an Asian pear with coconut aminos, toasted sesame oil, honey, fresh ginger, and garlic into a silky, fragrant base that tenderizes the beef while packing in serious umami. Traditional bulgogi leans on soy sauce and sometimes sugar, so swapping in coconut aminos and a touch of honey keeps all that sweet-savory depth without straying from whole-food ingredients. After at least an hour in the marinade, the thinly sliced sirloin hits a screaming-hot skillet in small batches, developing those deeply caramelized edges that make this dish so craveable. Cooking in batches is the move — it keeps the pan temperature high and gives you that sear instead of a steam. Finished with sliced scallion greens and sesame seeds, and wrapped in cool butter lettuce leaves, every bite is juicy, smoky, and a little sweet. It's the kind of weeknight dinner that feels like a restaurant experience without any of the ingredient compromises.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef sirloin or ribeye, very thinly sliced (about ⅛ inch thick)
For the marinade
- ½ medium asian pear, peeled and roughly chopped
- ⅓ cup coconut aminos
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp fresh ginger, peeled and grated
- 4 cloves garlic, minced
- ½ tsp black pepper
For cooking
- 1 tbsp avocado oil
For serving
- 4 scallions, thinly sliced (green parts only)
- 1 tbsp sesame seeds
- 1 head butter lettuce, leaves separated (optional)
Instructions
- 1
Combine the Asian pear, coconut aminos, sesame oil, honey, grated ginger, minced garlic, and black pepper in a blender or food processor. Blend until smooth.
- 2
Place the thinly sliced beef in a large mixing bowl and pour the marinade over it. Toss well to coat every slice. Cover and refrigerate for at least 1 hour and up to 8 hours.
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