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Paleo Bulgogi (Korean Beef) Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


Pickled Cucumber & Carrots

  • 1 large cucumber thinly sliced, ribboned or spiralized
  • 2 large carrots thinly sliced, ribboned or spiralized
  • 1 garlic clove minced
  • ½ cup apple cider vinegar
  • 1/4 cup apple juice
  • 1/4 cup water optional
  • 1 tsp kosher salt


  1. Preheat skillet over medium heat with avocado oil. Add in garlic and ginger. Cook until fragrant, about 1-2 minutes.
  2. Add in ground beef, season with kosher salt & pepper, cook until 80% of meat is browned. Drain excess liquid leaving about one tablespoon behind.
  3. Stir in coconut aminos, date paste, sesame oil and Korean chili pepper flakes. Combine until date paste dissolves. Mix arrowroot flour with water then stir into skillet.
  4. Cook until meat is browned and sauce has thickened.
  5. Serve over cauliflower rice with pickled cucumber and carrots.

Picked Cucumber & Carrots

  1. Place cucumber, carrots and minced garlic in the bottom of a mason jar or a bowl large enough to hold everything.
  2. Pour apple cider vinegar, apple juice and kosher salt into mason. Add water if liquid doesn’t submerge the vegetables.
  3. Cover and pickle for an hour or more in refrigerator.

Recipe Notes

Pickle veggies the night before for optimal flavor.