Paleo Korean Beef Bulgogi Lettuce Wraps

Ingredients

For the Paper-Thin Beef & Searing:

• 2 lbs 100% grass-fed ribeye, flank, or top sirloin steak (placed in freezer for 30 minutes, then sliced paper-thin across the grain into 1/8-inch ribbons)
• 2 tbsp unrefined avocado oil or grass-fed beef tallow (for smoking hot skillet searing)
• 1 medium yellow onion, thinly sliced into crescents

For the Authentic Korean Bulgogi Marinade:

• 0.5 cup pure organic coconut aminos (soy-free & naturally sweet)
• 0.5 medium Asian pear or sweet Honeycrisp apple, peeled and grated/pureed (enzymes naturally tenderize beef)
• 2 tbsp toasted sesame oil
• 6 cloves fresh garlic, finely minced or pressed
• 1.5 tbsp fresh ginger root, finely grated
• 3 green scallions, finely chopped
• 1 tbsp raw apple cider vinegar
• 1 tsp coarse Celtic sea salt and 1 tsp freshly cracked black pepper
• 1 tsp gochugaru (Korean red chili flakes) (optional, for subtle warmth)

For Assembly & Serving (Ssam Style):

• 1 large head organic butter lettuce, Boston bibb, or romaine leaves (washed and separated into cups)
• 0.5 cup Paleo-compliant kimchi (wild-fermented, sugar-free)
• 1 tbsp toasted white sesame seeds & sliced scallions (for garnish)
• Cauliflower rice with sesame oil (optional)

Step-by-Step Instructions

1. Freeze & Shave Steak (Paper-Thin Invariant): Place whole steak in the freezer for 30 to 45 minutes until firm to the touch (not frozen solid). Using a very sharp chef's knife, shave steak across the grain into paper-thin slices (approx. 1/8-inch thick).
2. Blend Pear Marinade: In a medium bowl (or small blender), combine coconut aminos, pureed Asian pear/apple, toasted sesame oil, minced garlic, grated ginger, chopped scallions, cider vinegar, sea salt, black pepper, and gochugaru. Whisk until uniform.
3. Marinate Beef: Add shaved steak and sliced yellow onion to a large glass bowl or zip-top bag. Pour marinade over meat. Toss with tongs until every slice is coated. Marinate at room temperature for 30 minutes (or chill in refrigerator for up to 8 hours for maximum enzyme tenderization).
4. Heat Cast-Iron to Smoking (Flash Sear Invariant): Place an extra-large 12-inch cast-iron skillet (or wok) over HIGH heat. Add 1 tbsp avocado oil and heat until shimmering and just beginning to smoke.
5. Sear in Batches (No Steaming): Remove beef slices from marinade with tongs, allowing excess liquid to drip off slightly. Add beef in a single layer (cook in 2 or 3 separate batches to prevent crowding). Sear undisturbed for 90 to 120 seconds without moving until deeply browned and caramelized. Flip and cook for another 60 seconds. Transfer cooked beef to a platter and repeat with remaining batches.
6. Caramelize Onions & Deglaze: Add remaining sliced onions to the hot skillet with 2 tablespoons of remaining marinade. Sauté for 2 minutes until glossy and tender. Toss back with the seared beef.
7. Assemble Ssam Lettuce Wraps: Arrange warm Korean beef bulgogi on a platter. Sprinkle with toasted sesame seeds and fresh sliced scallions. Serve family-style with crisp butter lettuce cups, spicy kimchi, and cauliflower rice. Wrap and enjoy!

Nutritional Breakdown (Per Serving - Beef + Lettuce Wraps)

Chef's Paleo Nutritional Science

Asian pear contains calpain and proteolytic enzymes that break down structural collagen in beef fibers without requiring artificial tenderizers. Grass-fed beef supplies heme iron and L-carnitine, while wild-fermented kimchi delivers billions of beneficial Lactobacillus probiotics for gut health.

Frequently Asked Questions