AIP Beef Bulgogi Recipe
Quick, easy, and delicious, this AIP beef bulgogi recipe is sure to satisfy. Just a few simple modifications make it a perfect choice for autoimmune protocol.
What is Bulgogi?
If you’ve never heard of bulgogi but are intrigued by its name you’re in luck. Its flavor is just as interesting as its moniker.
Bulgogi is a Korean stir-fry dish. The name means “fire meat,” and that’s a pretty apt description of what you get.
It’s super popular in South Korea, and fortunately, the dish has made its way into America. It’s likely one of the most well known Korean dishes in the U.S.
Bulgogi meat can be beef or pork. It is usually sliced thin and marinated.
It can be grilled or pan-fried, and many different cuts can be used. Sirloin, brisket, and ribeye are the most popular.
The magic to this dish, however, might just lie in the marinade, so let’s get to that.
How I Made this AIP-Friendly
The beef won’t pose an issue for this diet, which is always awesome to hear. But there are some changes to traditional bulgogi that are necessary to make it fit autoimmune protocol.
First, I took out the sugar. Applesauce can be used instead for a bit of extra sweetness and a nice compliment to the other flavors.
Instead of soy sauce, which can contain gluten, you can use coconut aminos. You get a very similar flavor without the troublesome grain.
Sesame seeds are another common bulgogi ingredient that you won’t find in this recipe. Instead, you can use some toasted desiccated coconut to garnish.
You also need to be careful of which oil is used to cook the food. Olive oil is a great option for AIP, and I chose it for this recipe.
Otherwise, the same garlic and ginger puree, onion, cabbage, and steak you would normally use are fine for this AIP version.
The Only AIP Pantry List You’ll Ever Need
Having an autoimmune condition is hard. Keeping track of whether a certain kind of food is acceptable for your diet might be even harder.
While there’s no shortage of lists out there to help, many aren’t very extensive or might not have the thing you’re looking for.
Like AIP-friendly flours, for example. That’s a huge benefit to those of us who love to bake and eat baked goods.
This comprehensive AIP pantry list offers up the detail you need, with handy links and a format you can download (but you don’t have to if that’s not your jam).
A quick stir fry that is customizable to veggies on hand – and there’s a twist!
- 12 oz (340g) of sirloin steak, sliced
- 3 Tablespoons (45 ml) of coconut aminos
- 1 teaspoon (5 g) of garlic puree
- 1 teaspoon (5 g) of ginger puree
- 1 Tablespoon (45 ml) of olive oil
- 1/2 red onion (55 g), peeled and sliced
- 7 oz (200 g) of cabbage, thinly sliced
- 2 teaspoons (10 ml) of apple sauce/apple puree
- 2 green onions, sliced, to garnish
- toasted desiccated coconut, to garnish (optional)
- Combine the strips of steak with the coconut aminos, garlic puree, and ginger puree. Mix well, cover, and marinate overnight in the fridge.
- To cook, heat the olive oil in a wok or large pan and add the red onion, cooking until softened. Add the cabbage.
- Once the cabbage is wilted, add in the marinated beef along with the marinade juices. Increase the heat and stir fry until the sauce reduces. Stir in the apple sauce just before serving.
- Garnish with green onions and some toasted desiccated coconut if you prefer.
All nutritional data are estimated and based on per serving amounts.
- Calories: 570
- Sugar: 5 g
- Fat: 43 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g