PALEO BULGOGI
PALEO BULGOGI
I have been eating and loving bulgogi since I was a little girl. One of my good friends growing up was Korean, and I loved going over to her house just so I could have this amazing dish. I used to buy the meat already marinated at our local Korean market, but now I make it myself at home and it tastes just as good if not better (yes I am tooting my own horn....toot toot!).
Bulgogi is easy to throw together, and because the meat is sliced so thin it cooks very quickly. The meat is tender and juicy and it is amazing how much flavor you get out of so few ingredients. Some people like to add sliced onion and green pepper to the mixture, but I am a purist. You can also add some red pepper flakes to the marinade if you want a little heat. This paleo friendly version uses coconut aminos instead of the traditional soy sauce.
My favorite thing to eat with this is stir fried vegetables with a little coconut aminos, sesame oil and sea salt and pepper on them.
Bulgogi is easy to throw together, and because the meat is sliced so thin it cooks very quickly. The meat is tender and juicy and it is amazing how much flavor you get out of so few ingredients. Some people like to add sliced onion and green pepper to the mixture, but I am a purist. You can also add some red pepper flakes to the marinade if you want a little heat. This paleo friendly version uses coconut aminos instead of the traditional soy sauce.
My favorite thing to eat with this is stir fried vegetables with a little coconut aminos, sesame oil and sea salt and pepper on them.
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Paleo BulgogiPrep time: 10 mins Cook time: 15 mins
Inactive time: 2 hours Servings: 4 |
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Ingredients:
- 2 pounds thinly sliced rib eye or sirloin
- 2 Tbsp. lard/bacon fat or tallow
MARINADE:
- 2/3 cup coconut aminos
- 2 Tbsp. sesame oil
- 5 cloves of garlic, pressed
- 2 Tbsp. raw honey, warmed
- 4 green onion, chopped
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
Equipment:
- Chopping knife
- Cutting board
- Garlic press
- Resealable plastic bag
- Frying pan
- Tongs
Directions:
1. Mix marinade ingredients together in a bowl until well combined.
2. Add meat and marinade to resealable plastic bag, massage marinade into the meat and place in fridge for 2 hours or more.
3. Heat lard/bacon fat or tallow in frying pan over medium high heat. Using cooking tongs, place slices of beef in a single layer in the pan and cook for 1 minute on each side. Transfer cooked slices to serving plate and begin cooking the next batch. Repeat until all meat is cooked and then serve.
- 2 pounds thinly sliced rib eye or sirloin
- 2 Tbsp. lard/bacon fat or tallow
MARINADE:
- 2/3 cup coconut aminos
- 2 Tbsp. sesame oil
- 5 cloves of garlic, pressed
- 2 Tbsp. raw honey, warmed
- 4 green onion, chopped
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
Equipment:
- Chopping knife
- Cutting board
- Garlic press
- Resealable plastic bag
- Frying pan
- Tongs
Directions:
1. Mix marinade ingredients together in a bowl until well combined.
2. Add meat and marinade to resealable plastic bag, massage marinade into the meat and place in fridge for 2 hours or more.
3. Heat lard/bacon fat or tallow in frying pan over medium high heat. Using cooking tongs, place slices of beef in a single layer in the pan and cook for 1 minute on each side. Transfer cooked slices to serving plate and begin cooking the next batch. Repeat until all meat is cooked and then serve.
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