Korean Barbeque Beef (Bulgogi)
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Cook time: 
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Yield: 4 servings
This paleo version of Korean Barbeque Beef (Bulgogi) is super flavorful and comes together fast enough for a weeknight dinner.
  • 2 lbs (910 g) ribeye steak, trimmed of excess fat and very thinly sliced across the grain
  • 3 tablespoons homemade paleo teriyaki sauce (or any kind of teriyaki sauce you like)
  • 2 tablespoons avocado oil or light olive oil
  • 2 scallions, white and green parts, thinly sliced, plus more for garnish
  • 2 teaspoons sesame seeds, plus more for garnish
  • Crushed red pepper flakes, for garnish (optional)
  1. Combine all ingredients in a large bowl; cover and refrigerate 2 to 4 hours.
  2. Before you want to cook the meat, let it sit at room temperature for 15 minutes.
  3. To cook the meat, heat a large skillet over high heat. Once hot, sear the meat in batches.
  4. Transfer the meat to a serving dish and sprinkle more scallion, sesame seeds, and crushed red pepper flakes on top.
  5. Serve the meat along with lettuce leaves to wrap the meat in; on top of a bed of ginger and garlic-sautéed greens; or along with Cauliflower Rice.
Recipe inspired by Thomas Gosney’s recipe for Korean Barbeque (Bulgogi/Kalbi) in Method of Procedure (Xlibris; April 2015).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/korean-barbeque-beef-bulgogi-recipe-plus-a-qa-with-celebrity-chef-thomas-gosney-and-a-giveaway-of-his-cookbook/