45+ Mouthwetering Friday Paleo Korean Recipes to Try

If you’re a fan of Korean cuisine but also want to stick to a paleo lifestyle, Friday nights can be the perfect opportunity to explore exciting, flavorful, and healthy recipes.

Korean food is known for its bold flavors, vibrant colors, and rich history, but it can also be full of grains and sugar—ingredients that are not part of the paleo diet.

However, with a bit of creativity, it’s possible to enjoy the best of Korean food while staying true to your paleo principles.

Whether you’re preparing for a cozy dinner with friends or trying something new for your Friday meal, these 45+ paleo-friendly Korean recipes are sure to impress.

From spicy stews to sizzling barbecue, there’s a dish for everyone to enjoy without compromising on flavor.

45+ Mouthwetering Friday Paleo Korean Recipes to Try

Embracing paleo doesn’t mean sacrificing the bold and exciting flavors of Korean cuisine.

With these 45+ Friday paleo Korean recipes, you can indulge in dishes that are not only healthy but also bursting with taste.

Whether you’re a long-time fan of Korean food or a newcomer to the flavors, these recipes will introduce you to a world of delicious meals that perfectly align with your paleo lifestyle.

So, the next time Friday rolls around, skip the takeout and get cooking—you’ll be amazed at how easy and satisfying it can be to enjoy a flavorful Korean feast the paleo way.

Korean Beef Bulgogi (Paleo & Keto)

This Korean Beef Bulgogi recipe offers a delicious and savory flavor profile, typical of Korean BBQ. With tender beef marinated in a mixture of coconut aminos, sesame oil, garlic, and ginger, it’s a flavorful yet low-carb alternative to the traditional dish, making it perfect for those following a paleo or keto diet. The beef is seared to perfection, creating a rich, umami-packed experience without any added sugars.

Ingredients:

• 1 lb ribeye or flank steak, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar (optional for extra tang)
• 1 tsp red pepper flakes (optional)
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a medium bowl, combine coconut aminos, sesame oil, ginger, garlic, rice vinegar, and red pepper flakes. Mix well to create the marinade.
2. Add the sliced beef to the marinade, ensuring all pieces are coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. Heat olive oil in a large skillet over medium-high heat. Add the marinated beef, and cook for 4-6 minutes until the beef is browned and cooked through, stirring occasionally.
4. Once cooked, sprinkle with chopped green onions and toasted sesame seeds before serving.

This Paleo and Keto-friendly Korean Beef Bulgogi recipe is a satisfying and tasty dish, full of deep, savory flavors. The tender beef is marinated in a mixture of aromatic ingredients, then quickly cooked to maintain its juiciness while staying in line with your low-carb eating plan. It’s perfect served with a side of cauliflower rice or a crisp green salad, providing a wholesome meal for lunch or dinner.

Paleo Korean Chicken Lettuce Wraps

These Korean-style chicken lettuce wraps are an easy, delicious, and healthy option for a low-carb meal. By using ground chicken seasoned with a flavorful Korean marinade, they’re a simple, low-carb twist on traditional wraps. The chicken is cooked with garlic, ginger, and sesame oil, providing a rich, savory taste without the carbs. Wrapped in crisp lettuce leaves, they make a perfect low-carb keto lunch or dinner.

Ingredients:

• 1 lb ground chicken
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp chili paste (optional)
• 1/2 cup shredded carrots (optional for crunch)
• Butter lettuce leaves (or your choice of lettuce)
• 1 tbsp sesame seeds for garnish

Instructions:

1. In a large pan, heat sesame oil over medium-high heat. Add the ground chicken and cook until browned and fully cooked, breaking it apart as it cooks.
2. Once the chicken is cooked, stir in garlic, ginger, coconut aminos, rice vinegar, and chili paste. Let the mixture simmer for 3-4 minutes, allowing the flavors to combine.
3. If you like a bit of crunch, add in the shredded carrots and cook for an additional 1-2 minutes.
4. Remove from heat and set aside.
5. To assemble the wraps, spoon the chicken mixture into the center of each lettuce leaf, garnish with sesame seeds, and serve.

These Paleo Korean Chicken Lettuce Wraps offer a quick and healthy lunch option, bursting with flavor while maintaining your low-carb lifestyle. The combination of ground chicken, ginger, garlic, and sesame oil creates a savory filling that pairs perfectly with the freshness of the lettuce. These wraps are a light yet filling choice, ideal for a keto lunch that doesn’t sacrifice on taste.

Keto Korean Kimchi Beef Stir Fry

Kimchi, a staple in Korean cuisine, adds a spicy and tangy kick to this keto-friendly stir fry recipe. By combining kimchi with beef and a variety of vegetables, this dish delivers rich, fermented flavors in a low-carb format. It’s the perfect balance of heat, umami, and crunch, making it a satisfying and flavorful option for lunch or dinner on a paleo or keto diet.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 1 cup kimchi, chopped
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup zucchini, thinly sliced
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned and tender, about 4-5 minutes.
2. Add the bell peppers, zucchini, and chopped kimchi to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender but still crisp.
3. Stir in coconut aminos and rice vinegar, and continue cooking for another 1-2 minutes to combine the flavors.
4. Remove from heat and garnish with green onions and sesame seeds before serving.

The Keto Korean Kimchi Beef Stir Fry is an excellent way to bring bold, spicy flavors to your low-carb diet. The addition of kimchi not only provides a delightful tang but also offers health benefits thanks to its probiotics. This stir fry is a perfect one-pan meal that’s quick to prepare, satisfying, and full of vibrant Korean flavors that will keep you on track with your keto or paleo diet.

Paleo Korean BBQ Pork Belly

Korean BBQ Pork Belly is a rich and flavorful dish that’s perfect for those on a paleo or keto diet. The pork belly is marinated in a mixture of coconut aminos, garlic, ginger, and sesame oil, allowing it to absorb savory, umami-packed flavors. After grilling or pan-frying, the pork belly becomes crispy on the outside and juicy on the inside, offering a perfect balance of textures. This dish is a great way to enjoy Korean BBQ without any carbs or gluten.

Ingredients:

• 1 lb pork belly, cut into thin strips
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp gochugaru (Korean chili flakes, optional for heat)
• 1 tbsp chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, combine coconut aminos, sesame oil, rice vinegar, garlic, ginger, and gochugaru (if using). Mix well.
2. Add the pork belly strips to the marinade and let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat a large skillet or grill pan over medium-high heat. Cook the pork belly strips in batches for 3-4 minutes per side until crispy and cooked through.
4. Once cooked, remove the pork belly from the pan and place it on a serving plate. Garnish with chopped green onions and sesame seeds before serving.

This Paleo Korean BBQ Pork Belly recipe brings the indulgent flavors of Korean BBQ into a low-carb format. The crispy pork belly, combined with the savory marinade, delivers a satisfying dish that’s rich in flavor and texture. Paired with a side of sautéed veggies or a fresh salad, this pork belly makes for an unforgettable meal that fits perfectly into a keto or paleo lifestyle.

Paleo Korean Spicy Shrimp Stir Fry

This Paleo Korean Spicy Shrimp Stir Fry is a quick, flavorful dish that combines succulent shrimp with a zesty sauce made from coconut aminos, chili paste, and sesame oil. It’s a delicious option for anyone following a low-carb or keto diet and provides the perfect balance of spice, umami, and sweetness—without the carbs. Served with vegetables like zucchini, bell peppers, and mushrooms, this stir fry is both satisfying and nutritious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp chili paste (optional for heat)
• 1 tbsp rice vinegar
• 1/2 cup zucchini, sliced
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
2. In the same skillet, add the garlic, zucchini, bell peppers, and mushrooms. Stir-fry for 3-4 minutes until the vegetables begin to soften.
3. Stir in the coconut aminos, chili paste (if using), and rice vinegar. Let the sauce simmer for 2-3 minutes, then return the cooked shrimp to the pan.
4. Toss the shrimp with the vegetables and sauce, cooking for another 1-2 minutes until everything is well coated and heated through.
5. Garnish with sesame seeds and chopped green onions before serving.

This Paleo Korean Spicy Shrimp Stir Fry is an easy, delicious, and keto-friendly meal that brings bold Korean flavors to your plate. The combination of shrimp and vegetables in a savory, spicy sauce is a perfect way to stay on track with your low-carb lifestyle without compromising on flavor. Whether you enjoy it for lunch or dinner, this stir fry is a quick and satisfying dish that packs a punch.

Paleo Korean Beef Stew (Galbitang)

Galbitang, a Korean beef short rib soup, is a comforting and flavorful dish that fits perfectly into a paleo and keto diet. This clear broth soup is traditionally made with beef short ribs, garlic, and green onions, and it’s slow-simmered to develop a rich and hearty flavor. By keeping the ingredients simple and natural, this dish delivers deep umami flavor without any added carbs or sugars, making it an ideal option for a satisfying low-carb lunch or dinner.

Ingredients:

• 2 lbs beef short ribs
• 8 cups beef bone broth (or water, if preferred)
• 4 cloves garlic, crushed
• 1 small onion, halved
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• Salt and pepper, to taste
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Place the beef short ribs in a large pot and cover them with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Remove the ribs and rinse them under cold water to remove impurities.
2. In a clean pot, add the beef ribs, beef bone broth, garlic, and onion. Bring to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beef is tender and the broth is flavorful.
3. Add coconut aminos, sesame oil, salt, and pepper to taste. Continue simmering for another 15 minutes.
4. Remove the beef from the pot and separate the meat from the bones. Shred the meat and return it to the soup.
5. Serve hot, garnished with green onions and sesame seeds.

This Paleo Korean Beef Stew (Galbitang) is the perfect comfort food for those following a low-carb lifestyle. The long simmering process results in a rich, flavorful broth that’s full of nutrients. The tender beef combined with the savory broth makes for a hearty and satisfying meal, perfect for chilly days or whenever you need a filling and nourishing dish. This stew is a great way to enjoy the deep, traditional flavors of Korean cuisine while staying aligned with your paleo and keto goals.

Paleo Korean Kimchi Beef Stir Fry

This Paleo Korean Kimchi Beef Stir Fry combines two classic Korean ingredients: beef and kimchi. The beef is sautéed with spicy, tangy kimchi, creating a mouthwatering balance of flavors that are both bold and aromatic. With added vegetables like zucchini and bell peppers, this stir fry is not only flavorful but also low in carbs, making it a great keto-friendly lunch option. The kimchi’s fermented tang and spice pair wonderfully with the rich beef, offering a nutrient-dense, satisfying dish that fits perfectly into a paleo or keto lifestyle.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1 cup kimchi, chopped
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup zucchini, thinly sliced
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup green onions, chopped (for garnish)
• 1 tsp gochugaru (Korean chili flakes, optional for heat)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 4-5 minutes, stirring occasionally until browned and cooked through.
2. Add the bell peppers, zucchini, and chopped kimchi to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
3. Stir in the coconut aminos, rice vinegar, and gochugaru (if using). Let it cook for 2-3 more minutes, ensuring the flavors meld together.
4. Remove from heat and garnish with green onions and sesame seeds before serving.

This Paleo Korean Kimchi Beef Stir Fry is an ideal low-carb dish that’s packed with flavor and texture. The combination of tangy, spicy kimchi and tender beef creates a deliciously rich and satisfying meal. The vegetables add freshness and crunch, while the sesame oil and coconut aminos provide depth and umami. It’s a fantastic option for anyone on a keto or paleo diet looking for a quick, delicious, and nutritious meal.

paleo Korean BBQ Chicken Wings

These Paleo Korean BBQ Chicken Wings are crispy, flavorful, and a fantastic option for anyone following a low-carb or keto diet. The wings are marinated in a Korean-inspired sauce made from coconut aminos, sesame oil, and garlic, then baked or grilled to crispy perfection. The result is a juicy, tender wing with a slightly sweet, savory, and spicy glaze. Whether you’re serving them as a main course or an appetizer, these wings are a crowd-pleaser that’s perfect for any occasion.

Ingredients:

• 2 lbs chicken wings
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp chili paste (optional for extra heat)
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. In a bowl, combine coconut aminos, sesame oil, rice vinegar, garlic, ginger, and chili paste (if using). Mix well to create the marinade.
2. Add the chicken wings to the marinade, tossing to coat. Let them marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the marinated wings in a single layer.
4. Bake for 25-30 minutes, flipping the wings halfway through until they are golden brown and crispy.
5. Remove from the oven and garnish with sesame seeds and green onions before serving.

These Paleo Korean BBQ Chicken Wings are the perfect dish for anyone craving Korean flavors in a low-carb format. The marinade is a wonderful balance of savory, sweet, and spicy, and the wings turn out crispy and juicy. This dish is an excellent option for a keto-friendly lunch or dinner, and it’s sure to be a hit at your next gathering or family meal. The sesame seeds and green onions add a lovely finishing touch for extra flavor and crunch.

Paleo Korean Spicy Beef Lettuce Wraps

These Paleo Korean Spicy Beef Lettuce Wraps are a healthy and satisfying meal that combines spicy, savory beef with the freshness of crisp lettuce. The beef is sautéed with a blend of coconut aminos, garlic, and gochujang (Korean chili paste), creating a flavorful filling that’s perfect for wrapping in lettuce leaves. This dish is great for anyone on a keto or paleo diet, as it’s low in carbs while being full of bold flavors and textures. It’s a quick and easy meal that’s perfect for lunch or dinner.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1/2 cup sliced mushrooms (optional for extra texture)
• 1/4 cup green onions, chopped (for garnish)
• Butter lettuce leaves (for wrapping)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it apart as it cooks.
2. Add the garlic and sliced mushrooms (if using) to the pan and cook for an additional 2-3 minutes until the mushrooms are tender.
3. Stir in the coconut aminos, rice vinegar, and gochujang. Let it simmer for 2-3 minutes to allow the flavors to meld together.
4. Remove from heat and let the beef mixture cool slightly.
5. To assemble, spoon the beef mixture into the center of each lettuce leaf and garnish with green onions and toasted sesame seeds.

These Paleo Korean Spicy Beef Lettuce Wraps are a fun and flavorful way to enjoy Korean cuisine without the carbs. The spicy, savory beef filling, combined with the crispness of the lettuce, creates a satisfying meal that’s light but full of flavor. These wraps are great for a quick lunch or dinner, offering a perfect low-carb, keto-friendly option that’s easy to prepare and full of delicious Korean-inspired flavors.

Paleo Korean Beef and Vegetable Skewers

These Paleo Korean Beef and Vegetable Skewers are a perfect choice for grilling season or a quick and easy meal. Tender chunks of beef are marinated in a savory Korean-inspired sauce made from coconut aminos, sesame oil, and garlic. Paired with colorful vegetables like bell peppers, zucchini, and onions, these skewers are grilled to perfection, creating a balance of flavors with a smoky, slightly sweet finish. The dish is perfect for anyone following a low-carb, keto, or paleo lifestyle and offers a delicious way to enjoy Korean flavors.

Ingredients:

• 1 lb beef sirloin or ribeye, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 small onion, cut into wedges
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp chili flakes (optional)
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. In a bowl, combine coconut aminos, sesame oil, rice vinegar, garlic, ginger, and chili flakes (if using). Mix well to make the marinade.
2. Add the beef cubes to the marinade and let it sit for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat. Thread the beef cubes, bell pepper, zucchini, and onion onto skewers, alternating between the beef and vegetables.
4. Grill the skewers for 3-4 minutes per side until the beef is cooked to your desired doneness and the vegetables are tender.
5. Remove from the grill and garnish with sesame seeds and chopped green onions before serving.

These Paleo Korean Beef and Vegetable Skewers are a delightful and flavorful way to enjoy Korean BBQ without the carbs. The beef is tender and full of flavor, while the grilled vegetables add a smoky sweetness. The marinade brings a lovely balance of umami, tang, and spice, making these skewers an excellent low-carb, keto, and paleo-friendly meal option for lunch or dinner. They are perfect for serving at BBQs, as a family dinner, or as a quick, healthy weeknight meal.

Paleo Korean Pork Stir-Fry with Cabbage

This Paleo Korean Pork Stir-Fry with Cabbage is a quick and flavorful dish that combines thinly sliced pork with crunchy cabbage and a savory, spicy sauce. The pork is sautéed in sesame oil and coated in a Korean-inspired marinade made from coconut aminos, garlic, and ginger. The cabbage adds a satisfying crunch, making the dish light yet filling. This is a great low-carb, keto-friendly meal that’s full of bold Korean flavors and packed with nutrients.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 cups cabbage, shredded
• 2 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp toasted sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
2. Add the garlic and ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the coconut aminos, rice vinegar, and gochujang. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.
4. Add the shredded cabbage to the pan and stir-fry for 3-4 minutes until the cabbage is tender but still crisp.
5. Remove from heat and garnish with toasted sesame seeds and chopped green onions before serving.

This Paleo Korean Pork Stir-Fry with Cabbage is a quick, satisfying, and flavorful meal that fits perfectly into a low-carb or keto diet. The savory pork, combined with the tangy and spicy sauce, makes for a well-balanced dish, while the cabbage adds a refreshing crunch. It’s an easy-to-make meal that’s full of Korean-inspired flavors and is perfect for lunch or dinner when you want something hearty and healthy.

Paleo Korean Sweet and Spicy Salmon

This Paleo Korean Sweet and Spicy Salmon is a simple yet flavorful dish that combines the richness of salmon with a sweet and spicy Korean-style glaze. The salmon is glazed with a mix of coconut aminos, sesame oil, garlic, and gochujang (Korean chili paste), which creates a slightly sweet, savory, and spicy profile. This dish is not only delicious but also packed with healthy fats and protein, making it a great option for those following a keto or paleo diet.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, gochujang, garlic, and ginger to create the glaze.
2. Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
3. Brush the salmon with the glaze, making sure it’s evenly coated on all sides. Reserve some glaze for drizzling later.
4. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Once the salmon is cooked, drizzle the reserved glaze over the fillets and garnish with sesame seeds and chopped green onions.

This Paleo Korean Sweet and Spicy Salmon is a flavorful and easy-to-make dish that’s perfect for anyone following a low-carb, keto, or paleo diet. The glaze adds a delightful balance of sweetness, spice, and umami, enhancing the natural richness of the salmon. It’s a perfect meal for lunch or dinner, offering a healthy, satisfying, and delicious way to enjoy Korean flavors. The salmon is tender, juicy, and packed with nutrients, making it a wonderful addition to any healthy eating plan.

Paleo Korean Beef Bulgogi

Bulgogi is a popular Korean dish made with thinly sliced beef marinated in a savory-sweet sauce, then grilled or stir-fried to perfection. This Paleo Korean Beef Bulgogi version is low-carb and keto-friendly, made with coconut aminos instead of soy sauce and free of sugar. The marinade is full of garlic, sesame oil, and ginger, creating a deliciously aromatic flavor profile. This dish is perfect for anyone following a paleo or keto diet and is sure to impress with its tender beef and rich, savory flavors.

Ingredients:

• 1 lb flank steak or rib-eye, thinly sliced
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. In a bowl, mix together coconut aminos, sesame oil, rice vinegar, garlic, and ginger. Add the thinly sliced beef and toss to coat. Let the beef marinate for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Heat a grill pan or large skillet over medium-high heat. Add the marinated beef in batches, cooking for 2-3 minutes on each side until browned and cooked through.
3. Once cooked, remove the beef from the pan and transfer it to a serving dish. Garnish with sesame seeds and chopped green onions before serving.

This Paleo Korean Beef Bulgogi is a fantastic way to enjoy the delicious flavors of Korean BBQ while sticking to a low-carb, keto, or paleo lifestyle. The tender beef, infused with a savory marinade, is packed with flavor and pairs perfectly with sautéed vegetables or a fresh salad. It’s a quick, flavorful dish that works well for lunch, dinner, or even as a protein-packed meal prep option. The crispy edges of the grilled beef make each bite irresistibly satisfying.

Paleo Korean Spicy Grilled Chicken Thighs

These Paleo Korean Spicy Grilled Chicken Thighs are juicy, flavorful, and perfect for anyone following a keto or paleo diet. The chicken thighs are marinated in a savory-sweet Korean-inspired sauce made with coconut aminos, garlic, and gochujang (Korean chili paste) to create a delightful combination of spice, sweetness, and umami. Grilled to perfection, these chicken thighs are tender and full of flavor, making them a great low-carb meal option for lunch or dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds (for garnish)
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together coconut aminos, sesame oil, rice vinegar, gochujang, garlic, and ginger to create the marinade.
2. Place the chicken thighs in a large ziplock bag or shallow dish, and pour the marinade over the chicken. Let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill to medium-high heat. Grill the chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
4. Remove the chicken from the grill and let it rest for a few minutes. Garnish with sesame seeds and chopped cilantro before serving.

hese Paleo Korean Spicy Grilled Chicken Thighs are an ideal keto-friendly meal that combines the bold flavors of Korean cuisine with the juiciness of grilled chicken. The spicy-sweet marinade adds a depth of flavor that complements the crispy skin and tender meat. This dish is great for any occasion, whether you’re grilling outdoors or making dinner at home. Pair it with a simple vegetable side or a fresh salad for a complete, satisfying meal.

Paleo Korean Chicken Soup (Dak Gomtang)

Dak Gomtang is a comforting Korean chicken soup made with tender chicken, garlic, and ginger. This version is paleo-friendly and low-carb, making it ideal for anyone on a keto or paleo diet. The soup is simmered for hours, allowing the chicken to become tender and the flavors to meld into a rich, savory broth. It’s a nourishing dish, perfect for cold days or when you’re craving something warm, hearty, and low in carbs.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 8 cups chicken bone broth
• 6 cloves garlic, smashed
• 1 small onion, halved
• 2-inch piece of ginger, sliced
• 2 tbsp coconut aminos
• Salt and pepper, to taste
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Place the whole chicken in a large pot and cover with chicken bone broth. Bring to a boil, then reduce the heat and simmer for 1-2 hours, skimming off any foam that rises to the surface.
2. After the chicken has cooked and is tender, add the garlic, onion, and ginger to the pot. Continue simmering for an additional 30 minutes to infuse the broth with the flavors.
3. Remove the chicken from the pot, shred the meat from the bones, and return the meat to the pot. Add coconut aminos, salt, and pepper to taste.
4. Ladle the soup into bowls and garnish with green onions and toasted sesame seeds before serving.

Paleo Korean Chicken Soup (Dak Gomtang) is a wonderfully warm and comforting dish that’s perfect for any season, especially when you’re in need of a nourishing, low-carb meal. The tender chicken and rich broth provide a satisfying meal that’s both healthy and filling. This soup is a great option for meal prepping or as a light dinner, offering warmth, flavor, and essential nutrients that align with a paleo or keto diet. The addition of garlic, ginger, and sesame seeds gives the soup a deliciously aromatic finish.

Note: More recipes are coming soon!