Making a 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 dish is all in the marinade.
A 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 meat 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!