Try this Whole30 Beef Bulgogi — a simple, flavorful take on Korean BBQ beef that’s fully Whole30 compliant and easy enough for weeknight dinners. The magic is in the marinade: savory, slightly sweet, and bright with ginger and garlic. Serve it in lettuce cups or over cauliflower rice for a satisfying, grain-free meal the whole family will love.
Bulgogi traditionally uses soy sauce, sugar, and pear juice to tenderize and flavor the beef. For a Whole30-friendly version, this recipe replaces soy with coconut aminos and adds freshly grated pear for natural sweetness. The result is deeply savory, slightly sweet, and aromatic — perfect for wrapping in lettuce leaves with kimchi and scallions.
After trying this, my husband declared it a must-repeat for our dinner rotation. It’s fast to assemble, relies on pantry staples like coconut aminos and toasted sesame oil, and shines when you let the meat marinate long enough for the flavors to penetrate.
Here’s what you’ll need:
- Boneless beef chuck short ribs (or hanger steak, ribeye, or thinly sliced short ribs)
- Garlic and fresh ginger
- Pear (freshly grated)
- Coconut aminos and toasted sesame oil
- Olive or avocado oil, rice wine vinegar, fish sauce, crushed red pepper, kosher salt
- Bibb lettuce, kimchi, green onions, and red onion for serving
The star of this dish is the marinade. Using grated pear instead of processed sugars or juices keeps the recipe clean while providing natural sweetness and helping to tenderize the beef. Coconut aminos stand in for soy sauce so the dish stays gluten-free and Whole30-compliant. A touch of toasted sesame oil adds that classic toasted, nutty aroma without overpowering the beef.
To prepare the marinade
Combine the liquids and aromatics in a medium bowl, then grate half a pear directly into the mixture. Whisk until well combined. The grated pear brings a gentle sweetness and helps break down the surface of the beef, making it more tender and flavorful. Trust the pear — it’s a small step that has a big impact.
Slice the beef thinly, toss it in the marinade, and refrigerate for at least 4 hours or up to a full day for deeper flavor. When you’re ready to cook, sear the meat quickly over high heat on a hot grill or in a cast-iron skillet. The goal is a caramelized exterior with slightly pink, tender centers — about 2–3 minutes per side for thin slices. Serve immediately in lettuce cups or over cauliflower rice with kimchi, green onion, and red onion.
Whole30 Beef Bulgogi
Gluten-Free, Paleo, Grain-Free, Dairy-Free, Whole30 — a quick Korean BBQ-style beef made Whole30-friendly with coconut aminos and grated pear.
- Prep: 20 mins
- Cook: 12 mins
- Marinate: 4 hrs (preferably longer)
- Servings: 4
- Rating: 5 from 3 votes
Ingredients
- Beef: 2 1/2 pounds boneless beef chuck short ribs (Korean-style short ribs), trimmed; alternative: hanger steak or ribeye, thinly sliced
For the Marinade
- 2 tablespoons olive or avocado oil
- 1/4 cup coconut aminos
- 2 tablespoons toasted sesame oil
- 1/2 pear, grated (use a microplane for best texture)
- 1 teaspoon fish sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 teaspoon minced garlic (about 4 cloves)
- 1 teaspoon freshly peeled and grated ginger
- 1 teaspoon crushed red pepper flakes (or less, to taste)
- 1 teaspoon kosher salt, or to taste
For Serving
- 1 head Bibb or butter lettuce, leaves separated
- Kimchi (brand as preferred)
- Thinly sliced green onions, green parts only
- Thinly sliced red onion
Instructions
- Trim excess fat from the beef and slice into long, thin strips against the grain. Place the sliced beef in a large bowl.
- Add the olive or avocado oil, coconut aminos, toasted sesame oil, grated pear, fish sauce, rice wine vinegar, garlic, ginger, crushed red pepper, and kosher salt. Toss until the beef is evenly coated in the marinade.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and to tenderize the meat.
- When ready to cook, heat a grill or a heavy cast-iron skillet over high heat until very hot. If using a skillet, add a small amount of oil to prevent sticking.
- Working in batches if necessary, sear the beef strips until browned on the outside but still slightly pink inside, about 2–3 minutes per side for thin slices. Avoid overcrowding the pan so the beef sears instead of steams.
- Serve immediately in lettuce cups or over cauliflower rice. Top with kimchi, sliced green onion, and red onion. Enjoy warm.
Nutrition information is automatically calculated and should be used as an approximation.
Tips & Notes
- Slice the beef thinly while it’s very cold for the cleanest cuts. Partially freezing the slab for 20–30 minutes can help.
- Grating the pear fresh delivers natural enzymes and fresh flavor; canned or bottled juices are not recommended for Whole30 compliance.
- If you prefer milder heat, reduce or omit the crushed red pepper flakes. For more heat, add a pinch of red pepper or a sliced fresh chili when serving.
- Leftovers keep well in the refrigerator for 2–3 days. Reheat quickly in a hot skillet to preserve texture, or enjoy cold over a salad.
Additional Info
Author: Alex Snodgrass
Servings: 4
Like this recipe? Leave a comment below and tell us how you served it!
Photography and styling by Jess Gaertner Creative.