Paleo Pork Bulgogi
Savor the irresistible flavors of Korea with this Paleo Pork Bulgogi recipe—a mouthwatering and healthier take on traditional bulgogi. This dish features tender slices of pork tenderloin marinated in a rich blend of coconut aminos, grated pear, fresh ginger, and Korean red pepper flakes (Gochugaru), delivering the perfect balance of sweet, savory, and spicy notes. Coconut sugar and sesame oil add depth, while garlic and onion amp up the aromatic appeal. Unlike conventional recipes, this paleo-friendly version swaps soy sauce and refined sugar for wholesome alternatives, making it ideal for clean eating enthusiasts. Quick to prepare, with just 20 minutes of prep and 10 minutes of cooking, this dish is perfect for any busy weeknight. Serve hot with a garnish of scallions and sesame seeds, paired with cauliflower rice or fresh veggies, for a complete and satisfying paleo meal that's packed with bold flavors.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 0.5 cup coconut aminos
- 1 medium pear
- 1 small onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons coconut sugar
- 1 tablespoon sesame oil
- 1 tablespoon Korean red pepper flakes (Gochugaru)
- 3 stalks scallions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 tablespoons coconut oil
Instructions
Thinly slice the pork tenderloin into strips about 1/4 inch thick. Place in a large bowl and set aside.
Peel and grate the pear and onion. Mince the garlic cloves and grate the fresh ginger.
In a separate bowl, mix together the coconut aminos, grated pear, grated onion, minced garlic, grated ginger, coconut sugar, sesame oil, Korean red pepper flakes, salt, and black pepper.
Pour the marinade mixture over the sliced pork. Mix well to ensure all pieces are coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Once marinated, heat the coconut oil in a large skillet over medium-high heat.
Add the marinated pork to the hot skillet, working in batches if necessary to avoid overcrowding. Cook the pork for about 2-3 minutes on each side or until fully cooked and caramelized around the edges.
While the pork is cooking, chop the scallions into thin, diagonal slices.
Once all the pork is cooked, remove it from the skillet and garnish with sliced scallions and sesame seeds before serving.
Serve hot, paired with a side of fresh vegetables or cauliflower rice for a complete paleo meal.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 73.2 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
