35+ Flavorful Holiday Paleo Korean Recipes to Elevate Your Festive Feast

The holiday season is a time to gather with loved ones, share meaningful moments, and indulge in delicious foods that bring warmth and comfort.

For those following a paleo lifestyle, holiday meals can often pose a challenge as traditional dishes are frequently loaded with refined sugars, grains, and dairy.

But there’s no need to compromise on flavor or festive flair! Korean cuisine, known for its bold, complex flavors and use of wholesome ingredients, offers an excellent foundation for paleo adaptations.

From hearty soups and stews to vibrant salads and savory mains, these 35+ holiday paleo Korean recipes showcase how you can incorporate the rich and savory tastes of Korea while keeping your meals paleo-friendly.

Whether you’re a seasoned cook or new to the flavors of Korean cuisine, these recipes are designed to bring a touch of excitement and authenticity to your holiday table.

35+ Flavorful Holiday Paleo Korean Recipes to Elevate Your Festive Feast

Incorporating paleo principles into holiday cooking doesn’t mean sacrificing flavor or tradition.

These 35+ holiday paleo Korean recipes provide a diverse range of dishes that combine the best of Korean culinary techniques and ingredients while adhering to paleo-friendly standards.

With options that include everything from comforting stews and zesty salads to hearty main courses and light sides, there’s something here to suit every palate.

These dishes will impress your guests, nourish your body, and create a festive atmosphere that’s both healthy and celebratory.

So, this holiday season, bring the best of Korean cuisine to your table with these delicious, nutritious recipes and create lasting memories that everyone will cherish.

Paleo Korean BBQ Beef Short Ribs (Galbi)

These paleo Korean BBQ beef short ribs are a flavorful and tender dish, perfect for a holiday meal. The marinade, made from coconut aminos and sesame oil, mimics traditional flavors while keeping the dish paleo-friendly. The result is a delicious balance of savory and slightly sweet with a smoky grilled finish.

Ingredients:

• 2 lbs beef short ribs
• 1/4 cup coconut aminos
• 2 tablespoons sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons honey (or maple syrup for stricter paleo)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon ground black pepper
• 1 tablespoon sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large bowl, combine coconut aminos, sesame oil, ginger, garlic, honey, rice vinegar, and black pepper. Stir well until the marinade is fully mixed.
2. Add the beef short ribs to the bowl, ensuring they are evenly coated with the marinade. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat a grill or grill pan to medium-high heat.
4. Grill the short ribs for about 3-4 minutes on each side or until they reach your desired level of doneness.
5. Once cooked, remove the ribs from the grill and let them rest for a few minutes.
6. Garnish with sesame seeds and chopped green onions before serving.

These Korean BBQ beef short ribs are a rich and indulgent dish that’s perfect for a paleo holiday feast. The marinade brings out the umami flavors of the beef, while the grilling process ensures a perfect char and tenderness. This dish offers a delicious alternative to traditional holiday meats and is sure to impress your guests with its authentic Korean flavors.

Paleo Korean Kimchi Jjigae (Kimchi Stew)

Kimchi jjigae, a beloved Korean comfort food, is reimagined here with a paleo twist. Packed with fermented flavors and hearty ingredients like pork belly or tofu, this stew is warm, tangy, and deeply satisfying. The rich broth and spicy kimchi base make it a perfect dish to serve during the holiday season.

Ingredients:

• 1/2 lb pork belly (or use tofu for a plant-based version)
• 1 tablespoon coconut oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup paleo kimchi (without sugar or gluten)
• 4 cups chicken broth (homemade or store-bought, ensuring it’s paleo-friendly)
• 1 tablespoon coconut aminos
• 1 tablespoon fish sauce (optional for deeper flavor)
• 1 teaspoon chili flakes (optional for extra heat)
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the pork belly (or tofu) and cook until browned on all sides.
2. Add the sliced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Stir in the kimchi, coconut aminos, and fish sauce (if using), allowing the kimchi to cook down and release its juices, about 5 minutes.
4. Pour in the chicken broth, bring to a boil, and then lower the heat to a simmer. Let the stew cook for about 20 minutes to allow the flavors to meld.
5. Taste and adjust seasoning with chili flakes or more fish sauce if needed.
6. Serve hot, garnished with green onions.

Kimchi jjigae is the ultimate comfort food, made even better with its paleo makeover. The tangy, spicy broth combined with the richness of pork belly (or tofu) creates a hearty and flavorful dish that warms you from the inside out. It’s a perfect dish for holiday meals, offering a taste of Korean tradition while adhering to paleo guidelines.

Paleo Korean Sweet Potato Bibimbap

Bibimbap, a Korean rice bowl topped with various vegetables and a fried egg, is given a holiday twist in this paleo version. The traditional rice is swapped out for sweet potatoes, and the dish is topped with fresh veggies, a savory sauce, and a perfectly cooked egg. It’s a colorful and nourishing dish that fits perfectly into any holiday spread.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 cup spinach, sautéed
• 1/2 cup shredded carrots, raw or lightly sautéed
• 1/2 cup cucumber, julienned
• 1/4 cup sliced shiitake mushrooms, sautéed
• 2 eggs
• 2 tablespoons sesame oil
• 1 tablespoon coconut aminos
• 1 teaspoon chili paste (optional)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil and roast them on a baking sheet for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, prepare the toppings: sauté the spinach and mushrooms in a little olive oil, and prepare the shredded carrots and cucumber.
3. In a small bowl, mix together sesame oil, coconut aminos, and chili paste (if using) to create the sauce.
4. Fry the eggs sunny-side up or to your liking.
5. Once the sweet potatoes are roasted, arrange them in bowls and top with sautéed spinach, shredded carrots, cucumber, mushrooms, and a fried egg.
6. Drizzle the sauce over the top and garnish with sesame seeds and green onions.

Paleo Korean sweet potato bibimbap is a healthy and vibrant dish that offers all the flavors of a traditional Korean bibimbap without the rice. The sweetness of the roasted sweet potatoes pairs beautifully with the savory toppings, while the sesame oil and coconut aminos bring a richness to the dish. It’s a perfect way to enjoy a balanced and satisfying meal during the holidays while staying true to paleo principles.

Paleo Korean Spicy Pork (Dwaeji Bulgogi)

Dwaeji bulgogi is a popular Korean dish known for its sweet, spicy, and umami-packed flavor profile. In this paleo version, the classic marinated pork is made with simple, whole-food ingredients, perfect for a holiday gathering or special occasion. The blend of spices and aromatics will fill your kitchen with mouthwatering aromas and delight your guests with its rich, bold flavors.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 1/4 cup coconut aminos
• 2 tablespoons sesame oil
• 2 tablespoons honey (or maple syrup)
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon chili paste (such as gochujang, paleo-friendly)
• 1/2 teaspoon black pepper
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. In a large bowl, combine coconut aminos, sesame oil, honey, garlic, ginger, chili paste, and black pepper. Stir until well mixed.
2. Add the thinly sliced pork to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
3. Preheat a grill or large skillet over medium-high heat. Cook the marinated pork in batches for about 3-4 minutes per side or until the meat is cooked through and has a nice caramelized char.
4. Transfer the cooked pork to a serving platter and sprinkle with chopped green onions and sesame seeds.

This paleo Korean spicy pork is a dish that delivers both heat and sweetness, making it an exceptional choice for holiday meals. The combination of the caramelized pork and the bold marinade creates a memorable main dish that pairs perfectly with a side of steamed veggies or a simple salad. Its rich, vibrant flavors will have your guests asking for seconds.

Paleo Korean Seafood Pancakes (Haemul Pajeon)

Haemul pajeon is a beloved Korean seafood and vegetable pancake that’s crispy, flavorful, and a perfect addition to any holiday table. This paleo version uses a simple batter of almond and cassava flours, ensuring the dish stays grain-free. Packed with seafood and vegetables, it’s light, nutritious, and perfect as a shareable appetizer or side dish.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup cassava flour
• 1/2 cup water
• 2 eggs
• 1/2 cup cooked shrimp, chopped
• 1/2 cup squid, chopped (optional)
• 1/2 cup scallions, chopped
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup zucchini, thinly sliced
• 2 tablespoons coconut oil (or avocado oil) for frying
• 1/4 cup coconut aminos (for dipping sauce)

Instructions:

1. In a mixing bowl, whisk together the almond flour, cassava flour, water, and eggs until you have a smooth batter.
2. Gently fold in the shrimp, squid, scallions, red bell pepper, and zucchini.
3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Pour half of the batter into the skillet, spreading it evenly into a pancake shape.
4. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter.
5. Slice the pancakes into wedges and serve with a side of coconut aminos for dipping.

These paleo Korean seafood pancakes are a delicious, crispy, and satisfying addition to any holiday meal. The light batter combined with the fresh seafood and vegetables creates a perfect harmony of flavors and textures. They’re easy to share, making them ideal for parties or festive occasions where finger food is needed.

Paleo Korean Spicy Cucumber Salad (Oi Muchim)

Oi muchim is a staple Korean side dish that is fresh, spicy, and tangy. This paleo-friendly version uses simple, natural ingredients and is an excellent complement to any main dish. It’s refreshing and packs a punch, making it perfect for holiday meals that include heavier dishes or meats.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tablespoon sea salt
• 1/4 cup sliced red onion
• 2 cloves garlic, minced
• 1 tablespoon chili flakes (adjust to taste)
• 1 tablespoon coconut aminos
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Place the sliced cucumbers in a colander and sprinkle with sea salt. Let them sit for 10-15 minutes to draw out excess water. Pat the cucumbers dry with a paper towel.
2. In a mixing bowl, combine the garlic, chili flakes, coconut aminos, rice vinegar, and sesame oil.
3. Add the cucumber slices and red onion to the bowl, mixing thoroughly to coat.
4. Let the salad sit for 10-15 minutes to marinate.
5. Serve chilled, garnished with sesame seeds and cilantro.

Oi muchim is an ideal holiday side dish that’s light, tangy, and offers a spicy kick. The crisp cucumbers paired with the spicy, umami-rich dressing add a burst of flavor that balances out richer dishes. This salad is sure to become a crowd-pleaser, adding a refreshing touch to your holiday spread.

Paleo Korean Braised Short Ribs (Galbitang)

Galbitang is a traditional Korean soup made with beef short ribs and a clear, comforting broth. This paleo version features a rich, hearty broth and tender, flavorful beef. Perfect for a holiday meal, it’s satisfying and packed with warm, savory flavors that will make your guests feel cozy and content.

Ingredients:

• 2 lbs beef short ribs, cut into individual pieces
• 8 cups water
• 1 onion, halved
• 3 cloves garlic, peeled
• 1-inch piece of ginger, sliced
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sea salt (adjust to taste)
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Place the beef short ribs in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes. Drain and rinse the ribs under cold water to remove impurities.
2. Refill the pot with 8 cups of fresh water and add the short ribs back in. Add the onion, garlic, and ginger. Bring to a boil, then lower the heat and simmer for about 1.5 to 2 hours or until the beef is tender and the broth is rich.
3. Remove the onion, garlic, and ginger from the broth and discard.
4. Stir in the coconut aminos and fish sauce (if using). Season with sea salt to taste.
5. Ladle the soup into bowls and garnish with chopped green onions and sesame seeds.

This paleo galbitang offers a deep, satisfying flavor perfect for holiday gatherings. The slow cooking process allows the beef to become melt-in-your-mouth tender while infusing the broth with rich umami notes. It’s a heartwarming dish that’s both nourishing and special, perfect for serving as a main course or part of a larger holiday meal.

Paleo Korean Spicy Sweet Potato and Vegetable Stir-Fry (Gochujang Sweet Potato Bokkeum)

This dish is a delicious mix of sweet potatoes and seasonal vegetables tossed in a slightly spicy, tangy sauce. The combination of sweet, savory, and a touch of heat makes this paleo Korean stir-fry a perfect side dish or main course for holiday feasts. It pairs well with grilled meats or can be enjoyed on its own for a lighter option.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1 small zucchini, sliced
• 1/4 cup coconut aminos
• 1 tablespoon chili paste (paleo-friendly gochujang)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup)
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the cubed sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
2. Add the red bell pepper, snap peas, and zucchini to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
3. In a small bowl, mix the coconut aminos, chili paste, apple cider vinegar, honey, garlic, and black pepper to make the sauce.
4. Pour the sauce over the vegetables and sweet potatoes. Stir well to coat everything evenly and cook for another 2 minutes.
5. Transfer to a serving dish and garnish with sesame seeds and chopped green onions.

This paleo Korean spicy sweet potato stir-fry is both hearty and flavorful, making it a great addition to any holiday meal. The sweet potatoes provide a natural sweetness that balances the heat from the chili paste, while the variety of vegetables add texture and freshness. It’s a vibrant, colorful dish that’s as tasty as it is beautiful.

Paleo Korean Braised Tofu with Soy Sauce and Sesame (Dubu Jorim)

Dubu jorim is a classic Korean dish that pairs perfectly with rice or is served as a side dish during special occasions. This paleo version replaces traditional soy sauce with coconut aminos and uses whole ingredients to maintain a clean, balanced flavor profile. The dish is tangy, slightly sweet, and full of umami.

Ingredients:

• 1 block firm tofu, drained and sliced into 1/2-inch thick pieces
• 1 tablespoon coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon honey (or maple syrup)
• 1 clove garlic, minced
• 1 teaspoon rice vinegar (or apple cider vinegar)
• 1/2 teaspoon ground black pepper
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Heat a non-stick skillet over medium heat. Add the sliced tofu and cook for 2-3 minutes on each side until lightly golden brown. Remove from the skillet and set aside.
2. In a small bowl, whisk together coconut aminos, sesame oil, honey, garlic, rice vinegar, and black pepper to create the sauce.
3. Return the tofu to the skillet and pour the sauce over it. Let the tofu simmer in the sauce for about 5 minutes, flipping occasionally to ensure even coating.
4. Remove from heat and transfer the tofu to a serving dish.
5. Sprinkle with sesame seeds, green onions, and red pepper flakes for added flavor and garnish.

This paleo Korean braised tofu is rich and flavorful with a balanced combination of savory, sweet, and tangy notes. The crispy edges and soft interior of the tofu, combined with the aromatic sauce, make it a simple yet impressive addition to any holiday table. It’s both satisfying and nutritious, appealing to all eaters, even those who may not follow a paleo diet.

Paleo Korean BBQ Chicken (Dak Bulgogi)

Dak bulgogi is a popular Korean BBQ dish typically made with chicken marinated in a sweet, spicy, and savory sauce. This paleo-friendly version skips the refined sugars and soy sauce, using natural sweeteners and coconut aminos for depth of flavor. It’s perfect for holiday parties or casual gatherings, offering an aromatic, smoky taste that will be a hit with guests.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup coconut aminos
• 2 tablespoons honey (or maple syrup)
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon chili paste (paleo-friendly gochujang)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped green onions (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. In a large bowl, combine the coconut aminos, honey, sesame oil, garlic, ginger, chili paste, and black pepper. Mix well to create the marinade.
2. Add the chicken pieces to the bowl and toss until well coated. Cover and refrigerate for at least 1-2 hours, preferably overnight.
3. Preheat a grill or a skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes per side or until fully cooked and slightly charred.
4. Transfer the chicken to a serving platter and sprinkle with chopped green onions and sesame seeds.

This paleo Korean BBQ chicken is a great main dish that brings the essence of Korean BBQ right to your holiday table. The marinade imparts a balanced blend of sweetness, spice, and umami, making each bite irresistible. Serve with a side of steamed vegetables or cauliflower rice for a complete meal that everyone will love.

Paleo Korean Kimchi (Kong Kimchi)

Kimchi is a staple in Korean cuisine, known for its tangy, spicy, and slightly fermented flavor. While traditional kimchi often includes white rice flour or sugar, this paleo version is made with clean, whole ingredients to achieve that signature flavor without any processed additives. It’s an excellent side dish for holiday meals, adding a burst of bold flavor and beneficial probiotics.

Ingredients:

• 1 head of napa cabbage, cut into quarters and rinsed
• 1/4 cup sea salt
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 tablespoon chili flakes (adjust for desired heat level)
• 1 tablespoon coconut aminos
• 1 teaspoon fish sauce (optional for added umami)
• 2 carrots, julienned
• 4 green onions, sliced
• 1 teaspoon sesame seeds (for garnish)

Instructions:

1. Place the cabbage quarters in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage and let sit for 1-2 hours, turning occasionally.
2. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and pat dry.
3. In a separate bowl, mix the ginger, garlic, chili flakes, coconut aminos, and fish sauce. Add the carrots and green onions and mix to combine.
4. Add the cabbage to the mixture and gently toss until evenly coated.
5. Pack the cabbage mixture tightly into a clean, airtight container or a glass jar, pressing down to remove air pockets. Leave some space at the top for the kimchi to expand as it ferments.
6. Let the kimchi sit at room temperature for 1-2 days to ferment. Store in the refrigerator for up to a week.

Paleo Korean kimchi adds a spicy, tangy, and complex flavor that pairs beautifully with grilled meats or can be enjoyed as a flavorful, nutrient-dense snack. The fermentation process not only enhances the taste but also contributes beneficial probiotics, making it a healthy addition to any holiday menu.

Paleo Korean Spicy Braised Eggplant (Gaji Jorim)

Gaji jorim is a traditional Korean dish that involves braising eggplant with a flavorful sauce. This paleo-friendly version skips the refined sugars and uses natural sweeteners and clean ingredients. It’s a warm and satisfying dish that’s perfect for holiday feasts, offering an umami-packed flavor with a bit of spice.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 tablespoon chili paste (paleo-friendly gochujang)
• 2 tablespoons coconut aminos
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon rice vinegar (or apple cider vinegar)
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the eggplant pieces and cook for 4-5 minutes until they start to soften.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the chili paste, coconut aminos, honey, rice vinegar, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the eggplant is tender and the sauce is thickened.
4. Transfer to a serving dish and garnish with chopped green onions and sesame seeds.

This paleo Korean spicy braised eggplant is a great vegetarian option for holiday gatherings. The combination of the rich sauce and tender eggplant creates a deeply satisfying and flavorful dish. It’s perfect as a side or even as a main dish for vegetarians, bringing a touch of Korean flair to your holiday table.

Paleo Korean Beef and Vegetable Hot Pot (Yukgaejang)

Yukgaejang is a spicy, hearty Korean soup typically made with shredded beef and vegetables, perfect for warming up during the colder months. This paleo-friendly version features clean ingredients without processed additives, offering a rich, spicy broth loaded with flavor. It’s an excellent option for a holiday meal or a cozy gathering with friends and family.

Ingredients:

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• 8 cups beef bone broth or water
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons chili flakes (adjust for desired heat)
• 1 tablespoon coconut aminos
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sesame oil
• 1 cup bean sprouts, rinsed
• 1 cup sliced shiitake mushrooms
• 1 cup chopped spinach or napa cabbage
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. In a large pot, bring the beef bone broth or water to a boil. Add the sliced flank steak and cook for 2-3 minutes until it starts to brown. Remove the meat with a slotted spoon and set aside.
2. In the same pot, add the sliced onion, garlic, and grated ginger. Sauté for 2 minutes until fragrant.
3. Add the chili flakes, coconut aminos, fish sauce (if using), and sesame oil to the pot. Stir well and let it simmer for 5 minutes to allow the flavors to meld.
4. Add the cooked beef back into the pot along with the bean sprouts, shiitake mushrooms, and spinach. Simmer for an additional 5-7 minutes, allowing the vegetables to soften and the flavors to develop.
5. Serve the hot pot in individual bowls and garnish with sliced green onions and sesame seeds.

This paleo Korean beef and vegetable hot pot is a comforting, flavorful dish with deep umami flavors and a touch of spice. The rich broth and tender beef create a dish that’s perfect for holiday meals, providing nourishment and warmth. It’s a crowd-pleaser that will have everyone coming back for seconds.

Paleo Korean Spicy Cucumber Salad (Oi Muchim)

Oi muchim is a refreshing and spicy Korean cucumber salad that’s quick to make and packed with flavor. It’s a perfect holiday side dish that adds a crisp, tangy, and slightly spicy bite to complement heavier main courses. This paleo version uses natural ingredients without refined sugars and is free from soy sauce.

Ingredients:

• 2 large cucumbers, sliced into thin rounds
• 1/4 cup rice vinegar (or apple cider vinegar)
• 1 tablespoon coconut aminos
• 1 tablespoon honey (or maple syrup)
• 2 cloves garlic, minced
• 1 teaspoon chili flakes (adjust for desired heat)
• 1/2 teaspoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Place the sliced cucumbers in a colander and sprinkle with sea salt. Let them sit for 10-15 minutes to draw out excess water. Rinse and pat dry with a paper towel.
2. In a mixing bowl, combine rice vinegar, coconut aminos, honey, minced garlic, chili flakes, and sesame oil. Whisk until well combined.
3. Add the cucumbers to the bowl and toss well to coat them in the dressing.
4. Transfer the salad to a serving dish and sprinkle with sesame seeds and sliced green onions.

This paleo Korean spicy cucumber salad is light, refreshing, and full of bold flavors, making it an ideal side dish for holiday feasts. The combination of tangy, sweet, and spicy notes brings a delightful contrast to heavier dishes and provides a refreshing crunch that complements any meal.

Paleo Korean Beef Stew (Bulgogi Jorim)

Bulgogi jorim is a hearty, braised Korean dish traditionally made with thinly sliced beef and vegetables simmered in a flavorful sauce. This paleo version is simplified with natural ingredients, offering a satisfying dish that pairs well with steamed rice or cauliflower rice. It’s a warm, hearty meal perfect for holiday gatherings or special occasions.

Ingredients:

• 1.5 lbs beef chuck or sirloin, thinly sliced
• 2 tablespoons coconut aminos
• 1 tablespoon honey (or maple syrup)
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium carrot, sliced
• 1 red bell pepper, sliced
• 1 cup sliced shiitake mushrooms
• 1/2 cup beef broth or water
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned.
2. Add the garlic and ginger, stirring for 1 minute until fragrant.
3. Stir in the coconut aminos, honey, and beef broth. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
4. Add the carrot, red bell pepper, and shiitake mushrooms. Continue cooking for another 5-7 minutes until the vegetables are tender and the flavors are well combined.
5. Serve the stew in bowls and garnish with sliced green onions and sesame seeds.

This paleo Korean beef stew is perfect for holiday dining, offering a warm and flavorful dish that is both comforting and satisfying. The beef is tender and infused with sweet and savory notes, balanced with the texture and freshness of the vegetables. It’s a dish that brings warmth to the table, making your holiday meal special and memorable.

Note: More recipes​ are coming soon!