Whole30 Beef Bulgogi

thedefineddish.com

Angie

subheading: FOR THE BULGOGI MARINADE:

2.5 lbs. boneless beef chuck short ribs, korean style short ribs, trimmed hangar steak, or ribeye

2 tbsp. olive or avocado oil

¼ cup coconut aminos

2 tbsp. toasted sesame oil

½ pear, grated (I use a microplane)

1 tsp. red boat fish sauce

1.5 tbsp. rice wine vinegar

1 tsp. minced garlic (about 4 cloves)

1 tsp. freshly peeled and grated ginger

1 tsp. crushed red pepper flakes (or less, to taste)

kosher salt, to taste

subheading: FOR SERVING:

1 head of bibb lettuce

kimchi (I use Wild Brine brand)

Green onions, sliced (green parts only)

¼ red onion, sliced very thinly

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