50+ Healthy Saturday Paleo Korean Recipes for Your Weekend Feast

Looking to spice up your Saturday dinner with some bold, flavorful, and healthy dishes?

Korean cuisine is the perfect choice, and when paired with a paleo twist, it becomes even more satisfying!

Whether you’re craving the savory richness of Korean BBQ, the comforting warmth of soups and stews, or the tangy heat of kimchi, there’s a paleo Korean dish for every taste.

In this blog post, we’ve rounded up over 50 mouthwatering Saturday Paleo Korean recipes that are easy to prepare, full of flavor, and completely in line with your clean-eating goals.

Let’s dive into these tasty, nutrient-packed dishes that will leave you full and satisfied without any guilt.

50+ Healthy Saturday Paleo Korean Recipes for Your Weekend Feast

With these 50+ paleo Korean recipes, your Saturdays are about to get a whole lot tastier!

From smoky BBQ beef to spicy stews and fresh vegetable dishes, there’s something for everyone.

These recipes are not only packed with the bold, unforgettable flavors of Korean cuisine, but they also fit perfectly into your paleo lifestyle.

So next time you’re planning a weekend meal, skip the takeout and try making one of these delicious dishes at home.

Get ready to impress your family, friends, and most importantly, your taste buds!

Korean BBQ Beef (Bulgogi) with Lettuce Wraps

This paleo-friendly version of Bulgogi delivers the authentic flavors of Korean BBQ without soy or processed ingredients. Marinated with coconut aminos, garlic, and a hint of pear for sweetness, this dish pairs perfectly with crisp lettuce wraps for a low-carb, flavorful experience. It’s a perfect centerpiece for a relaxed Saturday dinner that brings people together.

Ingredients:

• 1 lb thinly sliced grass-fed beef (ribeye or sirloin)
• 4 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp grated Asian pear
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp raw honey (optional)
• 1 tsp crushed red pepper flakes
• 1/4 tsp black pepper
• Butter or romaine lettuce leaves for wrapping

Instructions:

1. In a bowl, mix coconut aminos, sesame oil, pear, garlic, ginger, honey, red pepper flakes, and black pepper to create the marinade.
2. Add the beef slices and marinate for at least 30 minutes or overnight for best results.
3. Heat a grill pan or skillet over medium-high heat. Sear the marinated beef in batches for 1–2 minutes on each side.
4. Serve the beef with lettuce leaves for wrapping. Add kimchi or fresh vegetables as desired.

This paleo Korean BBQ beef is a satisfying and wholesome dish that captures the essence of traditional Bulgogi while adhering to clean eating principles. Its versatility makes it a family favorite, encouraging creativity with toppings and side dishes.

Spicy Kimchi Cauliflower Fried Rice

A flavorful twist on a classic, this spicy kimchi cauliflower fried rice is light yet packed with umami and spice. Using cauliflower rice as a base keeps it paleo and gluten-free, while fermented kimchi provides a probiotic punch. It’s an easy, quick recipe perfect for a Saturday night craving comfort food with a Korean flair.

Ingredients:

• 2 cups cauliflower rice
• 1 cup paleo-friendly kimchi, chopped
• 1 tbsp avocado oil
• 1/2 onion, diced
• 1 small carrot, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1 tbsp coconut aminos
• 1/2 tsp gochugaru (Korean chili flakes, optional)
• Scallions for garnish

Instructions:

1. Heat avocado oil in a skillet over medium heat. Add onion, carrot, and zucchini, and sauté for 5 minutes.
2. Add garlic and kimchi, stirring until fragrant.
3. Push vegetables to one side, add eggs to the pan, and scramble.
4. Mix in cauliflower rice, coconut aminos, and gochugaru. Stir-fry until heated through.
5. Garnish with scallions before serving.

This kimchi cauliflower fried rice is a vibrant, nutrient-rich dish with a delightful balance of tangy and spicy flavors. It’s a guilt-free alternative to traditional fried rice, ideal for sharing on a laid-back Saturday evening.

Korean-Style Spicy Pork Lettuce Wraps (Dwaeji Bulgogi)

Dwaeji Bulgogi brings fiery flavors to your paleo kitchen with tender slices of marinated pork. Coconut aminos and clean spices replace traditional soy-based sauces, making this dish both healthy and irresistible. Serve it in lettuce wraps for a complete meal that’s easy to enjoy.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 3 tbsp coconut aminos
• 1 tbsp gochujang (paleo version or substitute with chili paste)
• 1 tsp sesame oil
• 1 tbsp grated onion
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tsp red pepper flakes
• Butter lettuce for wraps

Instructions:

1. Combine coconut aminos, gochujang, sesame oil, onion, garlic, ginger, and red pepper flakes in a bowl to create the marinade.
2. Marinate pork slices for at least 1 hour.
3. Heat a grill pan or skillet and cook pork in batches until caramelized.
4. Serve in lettuce wraps with sliced cucumbers or kimchi.

This spicy pork is a bold and satisfying dish that’s perfect for a paleo Saturday meal. Its robust flavors and interactive presentation make it a hit for gatherings or family dinners.

Paleo Korean Seaweed Soup (Miyeok Guk)

Seaweed soup, traditionally served for celebrations in Korea, is a soothing and nutrient-dense dish. This paleo adaptation swaps soy sauce with coconut aminos and uses grass-fed beef for added richness. It’s a hearty, comforting bowl ideal for unwinding on a Saturday night.

Ingredients:

• 1 oz dried seaweed (wakame)
• 8 oz grass-fed beef, thinly sliced
• 1 tbsp avocado oil
• 1 tbsp coconut aminos
• 1 garlic clove, minced
• 6 cups bone broth
• Salt and pepper to taste

Instructions:

1. Soak dried seaweed in water for 10 minutes, then drain and chop.
2. Heat avocado oil in a pot, add beef, and sauté until browned.
3. Add garlic and seaweed, stirring for a minute.
4. Pour in bone broth and bring to a boil. Simmer for 20 minutes.
5. Season with coconut aminos, salt, and pepper.

This paleo seaweed soup is a comforting blend of rich broth and tender beef, making it a perfect dish for relaxation and nourishment after a busy week.

Korean Sweet Potato Noodles with Vegetables (Japchae)

Japchae, a popular Korean noodle dish, is reinvented with paleo-friendly sweet potato glass noodles and fresh vegetables. The lightly sweet and savory flavors make it a versatile dish that can be enjoyed warm or cold, perfect for a leisurely Saturday meal.

Ingredients:

• 6 oz sweet potato noodles (dangmyeon)
• 1 cup spinach leaves
• 1/2 carrot, julienned
• 1/2 red bell pepper, sliced
• 4 mushrooms, sliced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp raw honey (optional)
• Sesame seeds for garnish

Instructions:

1. Cook sweet potato noodles according to package instructions, then rinse and set aside.
2. Sauté carrots, bell peppers, and mushrooms in sesame oil until tender. Add garlic and cook for another minute.
3. Toss noodles with sautéed vegetables, spinach, coconut aminos, and honey.
4. Sprinkle sesame seeds before serving.

This paleo Japchae delivers the traditional flavors of the beloved Korean noodle dish without compromising on health. Its vibrant colors and textures make it as visually appealing as it is delicious.

Paleo Korean Chicken Stew (Dak Gomtang)

Dak Gomtang is a comforting Korean chicken soup made with a whole chicken simmered to perfection in a clear broth. Traditionally served with a simple dipping sauce, this paleo version uses coconut aminos and spices to create a savory, clean, and satisfying dish perfect for a Saturday dinner.

Ingredients:

• 1 whole organic chicken
• 8 cups chicken bone broth
• 1/2 onion, halved
• 3 cloves garlic, smashed
• 2 inches ginger, smashed
• 1 tbsp sesame oil
• Salt to taste
• Chopped scallions for garnish
• 1 tbsp coconut aminos

Instructions:

1. Place the whole chicken in a large pot and cover with bone broth.
2. Add onion, garlic, ginger, and sesame oil. Bring to a boil, then reduce to a simmer.
3. Let the chicken simmer for 1.5–2 hours until the meat is tender and falling off the bone.
4. Remove the chicken from the pot and shred the meat. Discard the bones and return the meat to the pot.
5. Season with coconut aminos and salt, then garnish with chopped scallions before serving.

Dak Gomtang offers deep, nourishing flavors with minimal ingredients, perfect for unwinding and healing the body on a Saturday night. The simplicity of the broth highlights the natural flavors of the chicken and aromatics, creating a soothing, restorative meal.

Paleo Korean Beef and Vegetable Stew (Galbitang)

Galbitang is a hearty Korean beef soup traditionally made with short ribs. This paleo version uses bone broth and clean ingredients to bring out the rich flavors of tender beef and vegetables. The mild yet savory broth makes it the perfect dish for warming up on a cozy Saturday evening.

Ingredients:

• 2 lbs bone-in beef short ribs
• 8 cups beef bone broth
• 1/2 onion, halved
• 4 cloves garlic, smashed
• 1-inch piece of ginger, smashed
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1/4 cup chopped green onions
• Salt to taste

Instructions:

1. In a large pot, add the short ribs and cover with bone broth.
2. Add onion, garlic, ginger, and sesame oil. Bring to a boil, then reduce to a simmer for 1.5–2 hours until the beef is tender and falls off the bone.
3. Remove the beef from the broth, shred the meat, and return it to the pot.
4. Season with salt, black pepper, and garnish with green onions before serving.

This Galbitang recipe delivers a comforting and filling meal that’s both flavorful and nutritious. The slow-simmered broth and tender beef create a perfect balance of savory richness, making it an ideal dish for a leisurely Saturday dinner.

Paleo Korean Spicy Tofu Stew (Kimchi Jjigae)

Kimchi Jjigae is a classic Korean stew made with kimchi and tofu, but this paleo adaptation replaces traditional tofu with cauliflower, creating a deliciously tangy and spicy soup. Perfect for a Saturday meal, this stew is full of probiotics, vitamins, and heat that will keep you satisfied and warm throughout the evening.

Ingredients:

• 2 cups cauliflower florets
• 1 cup paleo kimchi, chopped
• 2 tbsp avocado oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp gochugaru (Korean chili flakes)
• 6 cups bone broth
• 1 tbsp coconut aminos
• Salt to taste

Instructions:

1. Heat avocado oil in a large pot and sauté onion and garlic until soft.
2. Add chopped kimchi and gochugaru, cooking for another minute until fragrant.
3. Add cauliflower and bone broth to the pot. Bring to a boil, then simmer for 15–20 minutes until the cauliflower is tender.
4. Season with coconut aminos and salt, and serve hot.

Kimchi Jjigae is a tangy, spicy dish that’s full of flavor and nutrition. The cauliflower provides a comforting texture, while the kimchi delivers a fermented zing. It’s the perfect dish for anyone craving bold, spicy Korean flavors without the tofu.

Korean Grilled Salmon with Gochujang Sauce

This Korean-inspired grilled salmon is topped with a rich and spicy gochujang sauce made from paleo-friendly ingredients. The combination of tender, smoky salmon and a punchy sauce offers a flavorful and healthy meal perfect for a relaxing Saturday night.

Ingredients:

• 4 salmon fillets
• 1 tbsp sesame oil
• 1 tbsp coconut aminos
• 2 tbsp gochujang (paleo version)
• 1 tbsp honey
• 1 tsp grated ginger
• 1 garlic clove, minced
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together sesame oil, coconut aminos, gochujang, honey, ginger, and garlic to create the sauce.
3. Brush the salmon fillets with a little sesame oil, then grill for 4–5 minutes per side, or until cooked to your liking.
4. Serve the grilled salmon with a drizzle of the gochujang sauce and lemon wedges.

Grilled salmon with gochujang sauce brings the perfect balance of heat, sweetness, and savory flavors. It’s an easy-to-make dish with minimal ingredients, ideal for a satisfying Saturday dinner. This meal offers a delicious way to incorporate Korean flavors into a paleo lifestyle.

Korean BBQ-Style Grilled Vegetables

This Korean BBQ-style grilled vegetables recipe is a simple and vibrant way to enjoy a variety of colorful vegetables, all seasoned with a smoky, sweet marinade that’s completely paleo-friendly. It’s a great side dish for a BBQ or a main course for vegetarians or anyone looking to add more plant-based meals to their diet.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 cup mushrooms, halved
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp grated garlic
• 1/2 tsp black pepper

Instructions:

1. In a bowl, combine coconut aminos, sesame oil, honey, garlic, and black pepper to create the marinade.
2. Toss the vegetables in the marinade and let them sit for 15–30 minutes.
3. Preheat the grill to medium heat and grill the vegetables for 3–4 minutes on each side until they have grill marks and are tender.
4. Serve hot, garnished with sesame seeds or fresh cilantro.

Korean BBQ-style grilled vegetables are the perfect dish to enjoy the smoky flavors of a BBQ with a healthy twist. The marinated vegetables are tender, sweet, and savory, making them a great accompaniment to any protein or a delicious stand-alone meal for a light Saturday dinner.

Korean Paleo Spicy Pork Stir-Fry (Dwaeji Bokkeumbap)

This spicy pork stir-fry is a paleo-friendly take on the beloved Korean fried rice. Using cauliflower rice as a substitute, this dish is filled with bold flavors from gochujang, coconut aminos, and a medley of fresh vegetables. It’s the perfect dish for a quick and satisfying Saturday meal, bursting with spice and umami.

Ingredients:

• 1 lb ground pork
• 2 cups cauliflower rice
• 1 tbsp avocado oil
• 1 onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp gochujang (paleo-friendly)
• 1 tbsp coconut aminos
• 1/2 tsp gochugaru (Korean chili flakes, optional)
• Salt and pepper to taste
• Chopped scallions for garnish

Instructions:

1. Heat avocado oil in a large skillet over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes.
2. Add garlic and ground pork, and cook until browned.
3. Stir in gochujang, coconut aminos, and gochugaru, and cook for an additional 2–3 minutes.
4. Add cauliflower rice to the skillet and stir-fry for 5–7 minutes, until the rice is tender.
5. Season with salt and pepper, and garnish with chopped scallions before serving.

This spicy pork stir-fry is a perfect combination of heat, texture, and flavor. The cauliflower rice provides a healthy, low-carb base, while the rich pork and bold seasoning give the dish a satisfying depth. It’s a great option for a paleo dinner, bursting with the flavors of Korean cuisine.

Korean Paleo Beef and Vegetable Skewers (Yuk Gyejang)

These beef and vegetable skewers are a paleo-inspired take on Korean BBQ. Marinated in coconut aminos, garlic, and a blend of spices, these skewers are perfect for grilling on a Saturday night. The combination of tender beef and fresh vegetables delivers a mouthwatering, healthy meal.

Ingredients:

• 1 lb grass-fed beef sirloin, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small onion, quartered
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp gochugaru (Korean chili flakes)
• Salt and pepper to taste

Instructions:

1. In a bowl, mix coconut aminos, sesame oil, ginger, garlic, gochugaru, salt, and pepper.
2. Add beef cubes to the marinade and let them sit for 30–60 minutes.
3. Thread the marinated beef, bell pepper, zucchini, and onion onto skewers.
4. Preheat the grill to medium-high heat, then grill the skewers for 5–7 minutes, turning occasionally, until the beef is cooked to your desired level.
5. Serve hot, optionally with a side of lettuce wraps or kimchi.

These Korean-inspired beef and vegetable skewers offer the perfect balance of savory, spicy, and smoky flavors. The marinade enhances the beef’s natural richness while keeping the dish paleo-friendly. They’re perfect for a weekend BBQ or a fun Saturday dinner.

Paleo Korean Pork Belly (Samgyeopsal)

Samgyeopsal, a popular Korean BBQ dish, involves grilling pork belly slices at the table and serving them with various accompaniments. This paleo version replaces the traditional dipping sauces with a healthier mix of coconut aminos and sesame oil. It’s an interactive and delicious way to enjoy a weekend meal with family or friends.

Ingredients:

• 1 lb pork belly, sliced into 1/4-inch thick pieces
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Butter lettuce leaves
• Sliced garlic, chili peppers, and kimchi for serving

Instructions:

1. In a bowl, mix coconut aminos, sesame oil, garlic powder, and black pepper to create a simple marinade.
2. Coat the pork belly slices with the marinade and let them sit for 10–15 minutes.
3. Heat a grill pan or a grill and cook the pork belly slices for 3–4 minutes per side, or until crispy and browned.
4. Serve the pork belly with butter lettuce leaves, sliced garlic, chili peppers, and kimchi for wrapping and dipping.

Samgyeopsal is a fun and flavorful way to enjoy a Korean-inspired meal. The crispy pork belly, combined with fresh lettuce and tangy kimchi, provides a satisfying and delicious dinner. This dish brings both interactive and healthy elements to a paleo Saturday meal.

Korean Paleo Spicy Beef Soup (Yuk Hwae)

Yuk Hwae is a Korean beef soup known for its rich and spicy broth. This paleo version combines grass-fed beef, bone broth, and a spicy kick from gochujang and gochugaru. It’s a perfect Saturday night dish that’s both comforting and packed with flavor.

Ingredients:

• 1 lb grass-fed beef (flank steak or sirloin), thinly sliced
• 8 cups beef bone broth
• 2 tbsp coconut aminos
• 1 tbsp gochujang (paleo-friendly)
• 1 tbsp gochugaru (Korean chili flakes)
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 1 tbsp sesame oil
• Salt to taste
• Chopped scallions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant.
2. Add the beef slices and cook until browned.
3. Add bone broth, coconut aminos, gochujang, and gochugaru. Bring to a boil, then reduce to a simmer for 20 minutes.
4. Season with salt and garnish with chopped scallions before serving.

This spicy beef soup delivers the signature flavors of Korean cuisine with a paleo twist. The tender beef and bold broth make for a satisfying meal, perfect for a cozy Saturday evening. It’s the ideal dish for those who enjoy rich, spicy flavors with a nourishing base.

Korean Paleo Grilled Shrimp (Saeu Gui)

Grilled shrimp, or Saeu Gui, is a classic Korean BBQ dish known for its simplicity and incredible flavor. This paleo-friendly version uses coconut aminos and sesame oil for a savory marinade, perfect for a light but flavorful Saturday night meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp grated garlic
• 1 tsp grated ginger
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together coconut aminos, sesame oil, garlic, ginger, and lemon juice to create the marinade.
2. Add the shrimp to the marinade and let sit for 15–20 minutes.
3. Preheat the grill or a grill pan to medium-high heat.
4. Grill the shrimp for 2–3 minutes on each side until they turn pink and are cooked through.
5. Garnish with fresh cilantro before serving.

This grilled shrimp dish is quick, easy, and packed with flavor. The sesame oil and coconut aminos marinade enhances the natural sweetness of the shrimp, while the fresh cilantro adds a refreshing finish. It’s the perfect light, yet satisfying meal for a Saturday night.

Note: More recipes are coming soon!