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Easy Korean Bulgogi

Fresh pear, coconut aminos, tender meat, and rice unite in this simple, tasty, Korean bulgogi (i.e. Korean BBQ) recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Course: Main Course
Cuisine: Asian

Ingredients

Sauce
  • 1 fresh Asian pear, bosc pear, or fuji apple, peeled, cored, and roughly chopped (see notes)
  • ½ cup Coconut aminos 
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger (about 1 inch), peeled OR ¼ teaspoon ground ginger
  • 1 teaspoon unsulphured blackstrap molasses, optional (omit for Whole30)
Other
  • 2 pounds ground beef (96% lean or leaner), chicken breast (thinly sliced), ground turkey, or ground chicken (see notes for XO option)
  • ½ yellow onion, finely diced
  • 8 cloves garlic, minced¼
  • ½ teaspoon sesame seeds, optional
  • 4 green onion stalks, chopped
  • 1 carrot, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes, optional
  • ½ teaspoon ground black pepper
  • 2 cups cooked brown rice OR riced cauliflower

Instructions

    Cup of Yum
  1. Add the sauce ingredients to a food processor or blender. Blend until smooth; set aside.
  2. Brown the meat in a saucepan over high heat, stirring frequently.
  3. Add the onion, garlic, and sesame seeds. Continue to cook, stirring occasionally, over medium-high heat until onions are translucent and the garlic and seeds are toasty.
  4. Stir in sauce and remaining ingredients except rice. Heat through (about 2 minutes).
  5. Serve meat mixture over rice and enjoy!

Notes

  • If you can't or don't want to use the pear or apple (or can't/don't want to use a food processor/blender), substitute it with 1 tablespoon THM Super Sweet or equivalent sweetener and manually mince the ginger (or use ground). If serving this variation over rice, this recipe remains an E; if serving it over riced cauliflower, this variation turns it into an FP.
  • 1 tablespoon THM Super Sweet or equivalent sweetener and manually mince the ginger (or use ground). If serving this variation over rice, this recipe remains an E; if serving it over riced cauliflower, this variation turns it into an FP.
  • mince
  • For a THM XO or keto/THM S (for keto/THM S, use sweetener instead of pear as mentioned in previous paragraph) option, use 2 pounds rib eye steak, thinly sliced, instead of the ground beef.

Nutrition Information

Serving 1serving Calories 314kcal (16%) Carbohydrates 28g (9%) Protein 24g (48%) Fat 12g (18%) Fiber 2g (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories

% Daily Value*

Serving 1serving
Calories 314kcal 16%
Carbohydrates 28g 9%
Protein 24g 48%
Fat 12g 18%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.