Beef Bulgogi

My family and I are spending the weekend with our good friends in beautiful Southern California, soaking up some sunshine, and tomorrow I’ll be at CrossFit Anaerobic, holding a very special half day Everyday Paleo Workshop with special guest Jason Seib!

For lunch today, I made my friends and family a quick and delicious go to meal that my family often enjoys. For some reason, I have never blogged this recipe so I guess that means that today is the day!!

Here is my quick and easy version of Beef Bulgogi.  I hope you enjoy!

Beef Bulgogi


¼ cup braggs liquid aminos or wheat free tamari

3-4 garlic cloves minced

2 tablespoons sesame oil

½ cup pineapple juice

¼ teaspoon red pepper flakes

¼ teaspoon fresh grated ginger

A few shakes of black pepper

3 green onions, sliced

Meat and Veggies

2 pounds tri tip or rib eye, sliced into very thin strips

1 head of green cabbage, shredded

3 tablespoons coconut oil

In a large mixing bowl, whisk all marinade ingredients together.  Thinly slice the ribeye or tri-tip and place into the bowl of marinade. Using your hands rub the marinade into the meat. Marinate for at least 15-30 minutes in the fridge.  While the beef is marinating, heat the coconut oil in a large skillet and saute the shredded cabbages over medium heat until the cabbage is  soft, remove from heat and set aside. Add the beef and all of the marinade into another large skillet and cook over medium to medium high heat just until the thin slices of meat are browned.

Serve the Bulgogi over a scoop of cooked shredded cabbage topped with a sprinkle of sesame seeds and a few more diced green onions if desired.  Also good with a few drops of Sriracha!!


  1. Nancy says

    Tamari is wheat free soy sauce, but soy is a legume….is this legal? Or just a commonly accepted cheat? I miss stir fry flavor….

      • says

        Primal Blueprint, which is like a cousin of paleo, allows for certain gluten free fermented soy products like wheat-free tamari, provided of course that you can tolerate soy. Apparently the fermentation process generally eliminates the lectins and phytates that can impair nutrient absorption.

    • Sarah says

      Fermented soy, as long as it’s wheat free, is not as problematic as other soy products but yes, like Nichole suggested, coconut aminos is an excellent substitute and we use that quite often!

  2. Pamela Walters says

    If you want a totally non-soy substitute for soy sauce, try coconut aminos. I’ve been very happy using coconut aminos in place of braggs aminos in recipes. My local food co-op shelves coconut aminos right next to braggs aminos.

  3. Nicole says

    Delicious!!! My family just enjoyed this for dinner! Of course we upped the ginger a bit =). Thanks for yet another awesome recipe…

  4. Danielle says

    Yum. I just had bibambap at a korean restaurant yesterday and my sister had the bulgogi :) We are both paleo so we skipped the rice and doubled up on kimchee. Definitely going to try this recipe asap.

  5. Erin says

    This looks yummy! If you add some veggies to the beef would it be almost like a stir-fry? My girls LOVE chinese and it’s really hard to go get the good stuff and stay Paleo. Maybe just some pea pods as those are a favorite along with mushrooms right now.

  6. Theresa says

    Love bulgogi – we actually live in Korea and the recipe I’ve used for years tastes the same as what we get in restaurants here. One recommendation – don’t waste a ribeye! We (and the Koreans) use much cheaper cuts of beef, like top round. It’s sliced thin & the marinade adds so much flavor.

    • Dana says

      Hi Liese, you could leave out the pineapple juice and it would still be delicious :) Just play with the spices until the flavor is how you like it! Enjoy!

  7. Emily Hagedorn says

    I have made this twice in the last week- home run Sarah, we LOVE this!! Keep up the great work- good luck with your move.

  8. janna says

    I am making this for supper tonight! Thanks for all the great recipes and family participation ideas on your website. I am guessing that you meant While the beef is ‘marinating’…not ‘cooking’ in the instructions? Thank you again for making it easy to cook healthy, tasty, Paleo meals for my family.

  9. Jessica says

    Im addicted! My husband and I can’t get enough of this. Best meal I have made in a very long time. :)

  10. CathyN says

    I started commenting then something bad happened. So I’ll try again. Anyway, this recipe was so delicious, it will become one of our regular meals. Yum! Thanks, Sarah.

  11. Ellen says

    Made this last night and it turned out great! At first my 13-year-old turned up her nose and said “I don’t like cabbage.” But then she ate the whole dish and said it was a really good meal. I added some Miracle noodles to the cooked cabbage.

    We will definitely make this a regular meal in our household. So far, we’ve tried 4 recipes from the site and loved all four. Time to get the cookbook!

  12. Kristen says

    My entire family (including 4 small children) lost their minds over this! We kept saying, “I can’t believe how good this is!”. And thanks so much for your blog-we are not strictly paleo, but incorporate lots of paleo recipes into our cooking. Yours are always the best!

  13. Beth says

    This was fantastic! One question-how many servings does this recipe make as written? We made it with the full amount of marinade and one pound of meat. We then reduced the marinade to make a syrupy sauce. Yum!

  14. Sarah says

    I would like to make this recipe this week, silly question but do you think red cabbage is ok? I have some in my fridge and don’t want to buy a green cabbage if red will taste the same. Im looking forward to making this recipe.

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