Korean Beef Bulgogi made paleo-friendly! This soy-free, refined sugar-free recipe is prepared quick and easy in your pressure cooker. This recipe includes a Low-FODMAP option for my friends with sensitive GIs.
This post is sponsored by Crock-Pot®.
If you’ve never tried Korean Beef Bulgogi, you’re in for a treat! It’s sticky-sweet with a little bit of heat. Paired with your choice of cauliflower rice or white rice, the meal is perfectly satisfying!
Traditionally made with soy sauce, brown sugar, canola oil, ginger, and gochugang, we’re swapping out some of the ingredients to make the recipe paleo-friendly. I use coconut aminos in place of soy sauce, coconut sugar in place of brown sugar, and sesame oil in place of canola.
The end result is a delicious, mouth-watering Korean beef that you’d never guess isn’t completely authentic!
Aside from the fact that this paleo Korean beef is completely magical, the best part about the recipe is it is so easy to prepare in a pressure cooker! I used my Crock-Pot® 10-Quart Express Pressure Cooker to prepare the recipe, which requires hardly any effort or time at all! You can find Crock-Pot® products at Target locations and Target.com
Let’s prepare it!
How to Make Pressure Cooker Paleo Bulgogi Beef:
Add the beef broth, coconut aminos, coconut sugar, pure maple syrup, garlic, sesame oil, rice vinegar, ginger, and gochugang to a bowl and stir well until combined.
Plug in your pressure cooker and add the chopped beef.
Pour the sauce over the beef and stir. Secure the lid, press Manual Pressure, and set the time to 15 minutes (which ends up being closer to 25 minutes total). Leave the steam release valve sealed.
Once the pressure cooker has finished its cycle, open the lid and add in the tapioca flour and sesame seeds. Press the Sauté button and cook at a boil, stirring occasionally, until sauce has thickened, about 5 minutes.
Serve beef with chopped green onion and choice of steamed white rice, coconut rice, or cauliflower rice.
- Make it Low-FODMAP by omitting the garlic and adding
- To keep this meal grain-free, serve with cauliflower rice
- If you do soy, you can replace the coconut aminos with liquid aminos, tamari, or soy sauce
- Replace the coconut sugar with brown sugar if desired
You May Also Love:
- Basil Coconut Ground Beef Skillet with Vegetables and Rice
- Slow Cooker Ropa Vieja (Cuban Shredded Beef)
- Instant Pot Beef Stew
And that’s it! I hope you enjoy this better-than-takeout tasty Korean Beef recipe!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Pressure Cooker Korean Beef Bulgogi
- 1/2 cup beef broth
- 1/3 cup liquid aminos
- 1/4 cup coconut sugar
- 2 Tbsp pure maple syrup
- 4 cloves garlic minced*
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp fresh ginger peeled and grated
- 1 Tbsp gochugang sauce
- 3 lbs Beef chuck roast chopped into 1-inch cubes
- 3 Tbsp tapioca flour
- 1 tsp sesame seeds
- 2 green onions chopped*
- cooked white rice for serving**
- Stir together the beef broth, coconut aminos, coconut sugar, pure maple syrup, garlic, sesame oil, rice vinegar, ginger, and gochugang to a bowl.
- Plug in your Crock-Pot Pressure Cooker and add the chopped beef. Pour the sauce over the beef and stir. Secure the lid, press Manual Pressure, and set the time to 15 minutes. Leave the steam release valve sealed.
- Once the pressure cooker has finished its cycle, open the lid and add in the tapioca flour and sesame seeds. Press the Saute button and cook, stirring occasionally, until sauce has thickened, about 3 to 5 minutes.
- Serve Korean bulgogi beef with choice of steamed rice, fried rice, or cauliflower rice.