📝 About This Recipe
Experience the soul of Korean street food with this Paleo-friendly rendition of classic Bulgogi. We swap refined sugars for the natural, enzyme-rich sweetness of grated Asian pear, which serves the dual purpose of sweetening the sauce and tenderizing the grass-fed beef to buttery perfection. This dish delivers a complex balance of umami, ginger-heat, and toasted sesame that will satisfy your deepest BBQ cravings without the grains or soy.
🥗 Ingredients
The Meat
- 1.5 pounds Grass-fed Ribeye or Top Sirloin (shaved into paper-thin slices against the grain)
The Paleo Marinade
- 1/2 large Asian Pear (peeled and grated into a pulp)
- 6 tablespoons Coconut Aminos (a soy-free alternative to soy sauce)
- 2 tablespoons Toasted Sesame Oil (look for a dark, fragrant variety)
- 1 tablespoon Fresh Ginger (finely grated or minced)
- 4 cloves Garlic (minced very fine)
- 3 stalks Green Onions (white and light green parts, finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (Gochugaru) (optional, for a hint of warmth)
For the Pan & Garnish
- 2 tablespoons Avocado Oil (high smoke point oil for searing)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 2 stalks Fresh Green Onions (sliced diagonally for garnish)
👨🍳 Instructions
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1
Place the beef in the freezer for about 30-45 minutes before slicing. This firms up the meat, allowing you to achieve those signature paper-thin slices more easily.
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2
Using a very sharp knife, slice the beef against the grain into thin strips, approximately 1/8 inch thick or less.
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3
In a large glass bowl, combine the grated Asian pear, coconut aminos, sesame oil, minced garlic, grated ginger, chopped green onions, black pepper, and red pepper flakes.
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4
Whisk the marinade ingredients until well incorporated and the pear pulp is evenly distributed.
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5
Add the sliced beef to the bowl. Use your hands (gloved if preferred) to massage the marinade into every slice of meat, ensuring no pieces are stuck together.
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6
Cover the bowl tightly with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 2 hours, though 4 hours is ideal for the enzymes in the pear to fully tenderize the grass-fed beef.
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7
When ready to cook, remove the beef from the refrigerator and let it sit at room temperature for about 15 minutes.
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8
Heat a large cast-iron skillet or wok over high heat until it is screaming hot and just beginning to smoke.
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9
Add 1 tablespoon of avocado oil to the pan, swirling to coat the surface.
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10
Add the beef in a single layer, working in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than sear.
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11
Cook the beef undisturbed for 1-2 minutes to develop a deep, caramelized brown crust. Flip and cook for another 1 minute until just cooked through.
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12
Remove the first batch from the pan and repeat with the remaining oil and beef.
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13
Once all meat is cooked, return all beef to the pan for 30 seconds to toss together and glaze with any remaining juices.
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14
Transfer to a serving platter and immediately garnish with toasted sesame seeds and diagonally sliced green onions.
💡 Chef's Tips
If you cannot find an Asian pear, a Bosc pear or even a Fuji apple works as a great substitute for the sweetness and enzymes. Don't skip the freezer step for the meat; it is the secret to getting professional-looking, thin slices. Ensure your skillet is truly hot before adding the meat; grass-fed beef is lean and benefits from a quick, high-heat sear to stay juicy. Avoid using a non-stick pan if possible, as it won't produce the same level of caramelization (char) as cast iron or carbon steel. Always slice against the grain—look for the lines of muscle fiber and cut perpendicular to them for maximum tenderness.
🍽️ Serving Suggestions
Serve inside large Butter Lettuce or Romaine leaves for Paleo 'tacos' topped with kimchi. Pair with a side of cauliflower rice seasoned with a splash of rice vinegar and sesame oil. Accompany with a crisp cucumber salad (Suni-Oimuchim) made with coconut aminos and sesame. Serve alongside roasted bok choy or sautéed spinach with garlic. For a drink pairing, enjoy with a chilled sparkling mineral water with a squeeze of lime and ginger.