Authentic Paleo Korean Beef Bulgogi Lettuce Wraps

Ingredients

For the Shaved Ribeye & Korean Pear Marinade:

• 1.75 lbs 100% grass-fed ribeye or top sirloin steak (partially frozen for easy slicing)
• 0.5 medium Asian pear or sweet Gala apple, grated or blended into a fine puree (natural enzyme tenderizer)
• 0.5 cup organic coconut aminos (soy-free umami base)
• 2 tbsp toasted sesame oil
• 1 tbsp raw unfiltered apple cider vinegar
• 5 cloves garlic, finely minced
• 1.5 tbsp fresh ginger, grated
• 2 scallions (green onions), thinly sliced
• 1 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp unrefined avocado oil (for searing)

For the Korean Lettuce Wrap Assembly:

• 2 heads organic butter lettuce or Bibb lettuce, leaves separated and washed
• 1 cup wild fermented spicy kimchi (sugar-free, raw probiotic)
• 1 tbsp toasted white sesame seeds
• 2 scallions, sliced on a bias (for garnish)
• Sugar-free chili paste (gochujang alternative) or sriracha (for serving)

Step-by-Step Instructions

1. The 45-Minute Freeze Trick (Chef Secret): Place the ribeye steak in the freezer for 45 minutes to firm up. Using a sharp chef's knife, slice the cold steak across the grain into paper-thin, shaved ribbons. (Freezing prevents the meat from tearing and guarantees ultra-thin restaurant cuts).
2. Make the Korean Pear Marinade: In a glass bowl, whisk together the grated Asian pear puree, coconut aminos, toasted sesame oil, apple cider vinegar, minced garlic, grated ginger, sliced scallions, sea salt, and black pepper.
3. Marinate the Beef: Submerge the thin shaved ribeye in the marinade, tossing with your hands to coat every slice. Let marinate at room temperature for 20 to 30 minutes (or refrigerate up to 4 hours).
4. Screaming-Hot Cast Iron Sear: Heat 1 tbsp avocado oil in a large 12-inch heavy cast-iron skillet (or wok) over HIGH heat until smoking.
5. Cook Hot & Fast (Do Not Crowd the Pan): Add a single layer of beef slices (cook in 2 to 3 batches). Cook undisturbed for 90 seconds until charred and caramelized at the edges, then flip and cook for 60 seconds more. Transfer the sizzling beef to a warm platter. Repeat with remaining batches.
6. Garnish: Sprinkle the hot caramelized bulgogi with toasted white sesame seeds and fresh sliced scallions.
7. Assemble & Feast: To eat, take a crisp butter lettuce leaf, add a spoonful of sizzling beef bulgogi, top with a forkful of spicy kimchi and a dab of chili sauce, fold like a taco, and enjoy!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Fresh Asian pear contains calpain-like proteolytic enzymes that gently break down dense myofibrillar protein structures without turning the meat to mush. Raw fermented kimchi provides trillions of live probiotic strains (including Lactobacillus plantarum and Leuconostoc mesenteroides), replenishing gut microbiome biodiversity and enhancing short-chain fatty acid synthesis.

Frequently Asked Questions