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Bulgogi Korean Beef BBQ Recipe

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4 from 83 reviews

Bulgogi is a traditional Korean dish featuring thinly sliced beef marinated in a sweet and tangy sauce made from coconut aminos, fresh pear, ginger, garlic, and apple cider vinegar. Tossed with fresh carrots, onions, and green onions, it is stir-fried to a caramelized perfection that’s full of authentic flavor. This Whole30-friendly version is quick, healthy, and perfect for an easy dinner or casual gathering, ready in under 30 minutes.

Ingredients

Beef and Marinade

  • 1 lb beef sirloin, thinly sliced
  • 6 tablespoons coconut aminos
  • ½ medium pear (preferably Korean pear), diced into chunks
  • 2 teaspoons sesame oil
  • 1″ knob fresh ginger
  • 3 cloves garlic, peeled
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon sea or kosher salt
  • ½ teaspoon cracked black pepper

Vegetables and Garnish

  • 1 medium onion, sliced
  • 2 green onions, sliced into 1″ pieces
  • 1 large carrot, shaved and thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds, for garnish

Instructions

  1. Prepare the beef: Place the beef in the freezer for 30 minutes to firm it up, making it easier to slice thinly. Once slightly frozen, slice the beef thinly against the grain to about 1⁄16 to 1⁄8 inch thick.
  2. Make the marinade: In a blender, combine coconut aminos, diced pear, sesame oil, fresh ginger, peeled garlic cloves, apple cider vinegar, sea salt, and cracked black pepper. Blend until the mixture is smooth and liquefied.
  3. Marinate the beef: Place the sliced beef in a large bowl and pour the marinade over it. Massage the marinade thoroughly into the meat with clean hands to ensure every slice is coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
  4. Prepare vegetables and start cooking: When ready to cook, drain the beef from the marinade, shaking off any excess liquid. Add the sliced onion, shaved carrot, and green onions to the beef and toss together.
  5. Stir-fry the bulgogi: Heat olive oil in a 10-inch cast iron skillet over high heat. Working in batches to avoid overcrowding, add the beef and vegetables and stir-fry until the meat is browned, caramelized, and cooked through, about 5-7 minutes per batch.
  6. Serve: Transfer the cooked beef and vegetables to a serving bowl, sprinkle with toasted sesame seeds, and serve hot. This bulgogi is delicious on its own, over cauliflower rice, or wrapped in lettuce leaves with ssamjang dipping sauce.

Notes

  • Freezing the beef slightly makes it easier to slice thinly, which is crucial for authentic texture and quick cooking.
  • If Korean pears are not available, Bosc or Anjou pears can be used as substitutes for sweetness and tenderizing effect.
  • Do not overcrowd the pan during stir-frying to ensure proper caramelization rather than steaming.
  • Marinating overnight enhances the flavor depth but even 1 hour will yield good results.
  • Use a cast iron skillet or a heavy-bottomed pan to maintain high heat during stir-frying.

Find it online: https://deliciousyum.com/bulgogi-korean-beef-bbq-recipe/