Korean Paleo Bulgogi + Book Review

I love getting new cookbooks, so I was so excited to be able to get an advance copy of Korean Paleo by Jean Choi. Jean is a fellow NTP (nutritional therapy practitioner) and her recipes are amazing! They taste delicious and you can truly feel the love she put into this book. It’s stunning!

She took on the difficult task of creating the Korean dishes without gluten, grains, and soy and she absolutely succeeded. There’s even a recipe for soy-free tofu!

Korean Paleo contains 80 recipes that are traditional and authentic in flavor. Some of the recipes are more modernized, healthier, or fusion versions of popular Korean fast foods. I found some of favorites in this book, but also many I’ve never even heard of am so excited to try!

The first recipe we made was Bulgogi, one that we are familiar with. Not only was it easy, the ingredients were accessible, and it was full of flavor. I’m sharing this recipe as a sneak peak and I highly recommend you grab a copy of Korean Paleo yourself.



Served 3-4


1 lb (454 g) beef sirloin (or any other tender cuts that are well marbled)

6 tbsp (90ml) coconut aminos
1/2 medium pear (preferably Korean pear), cut into chunks
2 tsp (10ml) sesame oil
1” (2.5 -cm) piece fresh ginger
3 cloves garlic, peeled
2 tbsp (30ml) apple cider vinegar or coconut vinegar
1/2 tsp sea salt
1/4 tsp ground black pepper

1 medium onion, sliced
2 green onions, sliced in 1” (2.5-cm) pieces
1 carrot, sliced
1 tbsp (15 ml) cooking oil
1 tbsp (8 g) toasted sesame seeds, for serving
Green or red leaf lettuce and Umma’s Ssamjang (Dipping sauce) (page 178 in Korean Paleo), optional

Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1/16 to 1/8 (1 to 3mm) thick.

Place the coconut aminos, pear, sesame oil, ginger, garlic, vinegar, sea salt and black pepper in a high-powered blender. Blend well until liquified.

Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour to overnight.

When you are read to cook the beef, remove from the marinade, shaking off the excess. Slice the onion, gree onions, and carrot, and combine the veggies with the meat.

Heat the cooking oil over high heat in a large skillet. Working in batch so you don’t overcrowd the pan, add the beef and vegetables and stir-fry together until the meat is browned and cooked through, about 5 to 7 minutes.

Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wraps served with Umma’s Ssamjang (Dipping Sauce).


Here’s a breakdown of the number of recipes for those with various dietary needs:
- Egg free: 53
- Nightshade free: 27
- Nut free: 70
- Whole30: 27
- AIP - optional (if you omit sesame seeds and black pepper, and replace sesame oil): 17
- Keto: 21

You can find more from Jean Choi on her website here and follow her on Instagram, Facebook, and Pinterest.