Beef Bulgogi Bowl

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend Pluck Spicy, All-Purpose,or Zesty Garlic for this recipe.


Step 1

Combine the marinade ingredients and cover the beef. Marinate in the fridge for a minimum of half an hour and up to overnight. 

Step 2

Reserve marinade. Put into a saucepan.

Step 3

Put beef on the grill and cook until desired doneness.

If you have a Traeger grill, I recommend cooking steak that way for extra flavor and richness that pairs nicely with the bulgogi sauce.

Step 4

While the steak is cooking, reduce the sauce down until thicker and reduced to about half. 

If you want a little more spicy-sweet kick, try adding in a teaspoon or so of Gochujang to the marinade. This fermented chili paste goes well in bulgogi sauce for those who want an added level of spice.

Step 5

When steak is done, thinly slice it.

Step 6

Serve over jasmine rice along with sliced green onions and desired amount of sauce.

While this dish is typically served over white rice, you could alternatively serve it over fried cauliflower rice or as a wrap (using fresh, fluffy lettuce) for lower carb substitutes.

Step 7

Optional: sprinkle with sesame seeds.


3-1/4 pounds grass-fed beef flap meat

2 Organic green onions, sliced

1/2 onion, sliced

10 ounces coconut aminos

2 tablespoons garlic paste

1/4 clove sesame oil

1 cup water

2 tablespoons Pluck seasoning


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