With this paleo bulgogi you get all the Korean BBQ flavor without any of the soy, grains or vegetables oils. This bulgogi is served on top of a simple broth soup with zucchini noodles and mushrooms.
Using shaved or very thinly sliced beef, separate the slices and remove any excess blood from the meat using paper towels.
Combine all the marinade ingredients in a small bowl or Ziploc bag. Mix together.
Peel and thinly slice the shallot.
Combine the meat, shallot and marinade in a Ziploc bag or an airtight container. Make sure the meat is fully covered by the marinade. Place in the fridge for at least 1 hour or up to overnight.
Traditionally, Korean BBQ is cooked on a grate over open flame. If you have the right equipment, it is fun to cook the meat tableside. You can also cook on a conventional grill or pan sear the meat.
Grilling: Grill the meat on a charcoal or gas grill over high heat until slightly caramelized and nicely seared. Space the meat out well and watch carefully because it will cook quickly.
Pan Searing: If searing, preheat the pan nice and hot. Add a small drizzle of oil and cook the meat until slightly caramelized and seared. Cook in batches in order no avoid over crowding the skillet.
To Serve
Heat a drizzle of avocado oil in a large skillet over medium heat.
Add sliced garlic, sliced mushrooms and zucchini noodles. Sauté for several minutes until zucchini is tender and garlic is fragrant. Do not over cook.
Pour in broth and season with coconut aminos.
Serve broth in bowls, topped with beef, sliced green onions and sesame seeds.