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Whole30 Bulgogi (Healthy Korean Beef BBQ) #dinnerrecipe #food

Sound Whole30 Bulgogi is a Friday night distinct advantage! There are zero motivations to go after the take-out menu when you can make this sweet and acrid Korean great at home in less than 30 minutes. With delicate slivers of meat, caramelized vegetables, and a marinade/pan sear sauce that will take your breath away, this simple and legitimate dish is in a flash addictive.

Bulgogi is sweet and acrid Korean meat BBQ, and it's a standout amongst the most prominent customary Korean plans (for truly freakin' valid justification). Paper flimsy cuts of hamburger get hurled in a tart, pear-improved marinade, at that point sautéed with carrots and onions until fresh. It's succulent and delicate and immediately addictive.

Cameron and I had it over cauliflower rice for "counterfeit out Friday" while the children noshed on pizza and sincerely? I didn't miss pizza night one piece.

Obviously I totes did not build up this formula – credible Asian cooking is without a doubt not in my wheelhouse. This bulgogi formula is straight from the pages of the new cookbook Korean Paleo by the uber-gifted Jean Choi of What Great Grandma Ate. I've been following Jean for quite a while, and have spent numerous hours slobbering over her manifestations.

At that point set up the marinade in a blender. Consolidate a large portion of a diced asian pear with coconut aminos, sesame oil, crisp ginger, garlic, juice vinegar, and salt n'pepper. Whizz it up until it's overly smooth and liquified.
Whole30 Bulgogi (Healthy Korean Beef BBQ) #dinnerrecipe #food
Also try our recipe Chicken Ranch Wraps #dinnerrecipe #food


  • 1 lb beef sirloin thinly sliced
  • 6 tbsp coconut aminos
  • 1/2 medium pear (preferably korean pear) diced into chunks
  • 2 tsp sesame oil
  • 1" knob fresh ginger
  • 3 cloves garlic peeled
  • 2 tbsp apple cider vinegar
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium onion sliced
  • 2 green onions sliced into 1" pieces
  • 1 large carrot shaved and thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds for garnish


  1. Place the beef in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1⁄16 to 1⁄8 inch thick.
  2. Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar, sea salt and black pepper in a blender. Blend well until liquified and smooth.
  3. Combine the sliced beef and the marinade in a large bowl. Massage the beef and marinade with your (clean) hands until the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour, or up to overnight.
  4. When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Add the sliced onions, carrots, and green onions to the meat and toss to combine. 
  5. Heat the olive oil over high heat in a 10" cast iron skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry until the meat is browned and cooked through, 5-7 minutes.
  6. Transfer the beef to a serving bowl, and sprinkle with toasted sesame seeds before serving. Enjoy on its own, over cauliflower rice, or in lettuce wraps with Ssamjang dipping sauce.

Read more our recipe Dump and Bake Chicken Parmesan #dinnerrecipe #food

Source : bit.ly/2WLZ1pi

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