Bulgogi (Korean marinated BBQ ribeye, paleo, AIP)
Author: 
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Num num bulgogi. This still beats most other BBQ meat for me (including galbi, sacrilege yes I know) - thin-sliced ribeye, marinated in lots of good flavors and seared quickly...hard to go wrong. Eat with kimchi and other banchan, or use in japchae. :)
Ingredients
  • ~1-1.5 pounds of sliced ribeye (you can get it pre-sliced at many Asian groceries (e.g. H-Mart), or ask your butcher/meat counter to slice it for you - or do it yourself, slicing to ~ 1-1.5mm thickness (probably easier if the meat is a bit frozen)
  • Marinade
  • 1 bunch scallions (reserve some for garnish)
  • 1 large onion (half for marinade, half for cooking)
  • 1 tb fresh ginger
  • 6 cloves garlic (half a head)
  • 2 tb coconut aminos
  • 1 tb fish sauce (optional)
  • 1 tsp sea salt
  • 1 tb apple cider vinegar
  • 1 asian pear (can sub apple or regular pear)
  • 1-2 tb coconut sugar (optional, can sub honey or other sweetener)
  • 2 tb olive oil or avocado oil
  • ¼-1/2 c water
  • avocado oil for cooking
Instructions
  1. Chop or food process marinade ingredients to form a paste (or just blend Asian pear and add the rest of the ingredients in chopped). Add in bulgogi meat and enough water so that all the meat is covered by marinade. Leave to marinate for at least 4 hours or overnight.
  2. Remove meat from marinade and drain/pat off with paper towels. Heat up 2 tb of oil in cast iron or good saute pan over high heat. When oil is hot add meat and ½ an onion (sliced) (do this in multiple batches if you can't fit all the meat in the pan so it has room to brown). Cook for a few minutes until meat has caramelized. Garnish with scallions and serve immediately.
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/bulgogi/