Whole30 Beef Bulgogi
Try this Whole30 Beef Bulgogi recipe, or contribute your own.
Try this Whole30 Beef Bulgogi recipe, or contribute your own.
- kosher salt to taste
- 1/4 cup coconut aminos
- 2.5 lbs. boneless beef chuck short ribs korean style short ribs, trimmed hangar steak, or ribeye
- 2 tbsp. olive or avocado oil
- 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)
- 1 head of bibb lettuce
- kimchi (i use wild brine brand)
- green onions sliced (green parts only)
- 1/4 red onion sliced very thinly
- Carbohydrate 0.060345 g
- Cholesterol 0 mg
- Fat 27.2 g
- Fiber 0 g
- Protein 0.00894 g
- Saturated Fat 3.8624 g
- Serving Size 1 1 recipe (1184g)
- Sodium 156.82 mg
- Sugar 0.060345 g
- Trans Fat 1.1968 g
- Calories 245 calories
Step-by-step
- 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!
My Whole30 Beef Bulgogi Adventure: A Weeknight Winner
Let me tell you, juggling work, kids, and a healthy lifestyle is a constant balancing act. Finding quick, easy, and delicious dinners that fit within my Whole30 lifestyle is a game-changer. This Whole30 Beef Bulgogi recipe is my latest obsession – a flavor explosion that’s surprisingly simple to whip up even on a busy weeknight. I used to spend hours slaving away in the kitchen, trying to create healthy meals that my kids wouldn't reject. Now, I spend less time in the kitchen, which means more time with my family!
The beauty of this recipe is its adaptability. I’ve experimented with different cuts of beef – short ribs, hangar steak, even ribeye – and they all turn out wonderfully. The marinade is the key here. It’s a vibrant blend of coconut aminos, sesame oil, ginger, garlic, and a touch of red pepper flakes for a subtle kick. The flavors meld beautifully, creating a tender, juicy beef that’s perfect for lettuce wraps. It’s not just delicious; it's also incredibly satisfying, leaving me feeling energized and ready to tackle the rest of the day.
The Marinade Magic: The secret to this recipe's success lies in the ample marinating time. I usually marinate the beef for at least four hours, but overnight is even better. The longer it marinates, the more deeply the flavors penetrate the meat, resulting in unbelievably tender and flavorful beef. This makes even the simplest weeknight dinner feel like a special treat, and trust me, my kids are never complaining when this dish is on the menu!
Grilling vs. Skillet: I’ve tried both grilling and pan-frying this bulgogi, and both methods work beautifully. Grilling gives it a lovely smoky char, while pan-frying delivers a perfectly crisp exterior. On busy weeknights, the skillet is my go-to, as it requires less setup and cleanup time. However, on the weekends, nothing beats the flavor and experience of grilling outdoors. Whatever you choose, make sure your grill or skillet is nice and hot before you start cooking, to get that beautiful sear on the beef. I always check that the meat is nicely browned before I take it off. I'm a visual cook, so I always trust my eye before the meat thermometer.
Serving Suggestions: I love serving this bulgogi in crisp bibb lettuce cups with a generous spoonful of kimchi and thinly sliced green onions. The crunch of the lettuce and the spicy tang of the kimchi perfectly complement the rich, savory beef. It's a complete meal packed with flavor and nutrients, leaving you feeling satisfied without the guilt. This dish is also a great way to sneak extra vegetables into the kids' diets (and my own!). It's so colorful and delicious that even the pickiest eaters will be drawn to its appeal.
Beyond the Basics: This recipe is a fantastic foundation for creativity. Feel free to experiment with different vegetables in your lettuce wraps. Carrots, bell peppers, or even shredded cabbage would all be delightful additions. You can also adjust the spice level to your preference by adding more or less red pepper flakes. Don't be afraid to play around with the flavors and make it your own. The more you use this recipe, the more you’ll realize how versatile and flexible it truly is.
A Whole30 Win: The best part? This recipe is perfectly aligned with Whole30 guidelines, making it a guilt-free indulgence for those following the program. It’s a delicious and healthy way to enjoy the flavors of Korean cuisine without compromising your dietary goals. And as a busy mom, that's a huge win in my book.
So, if you're looking for a quick, easy, and delicious Whole30-compliant dinner that the whole family will love, look no further. This Whole30 Beef Bulgogi is a game-changer! It's become a staple in our house, and I hope it will become one in yours too. Happy cooking!
