35+ Flavorful Sunday Paleo Korean Recipes for Your Weekend Meals

Sundays are meant for relaxation, spending time with loved ones, and enjoying a meal that feels special yet comforting.

For those following a paleo diet, finding recipes that are both delicious and compliant can be a challenge.

If you’re looking to spice up your Sunday menu, why not try something with a unique twist?

Korean cuisine, known for its rich flavors, spicy heat, and heartwarming soups, pairs perfectly with paleo principles.

From classic stews and stir-fries to refreshing salads and satisfying main dishes, Korean recipes can be made with paleo-friendly ingredients without sacrificing their authenticity.

In this article, we bring you a curated collection of over 35 Sunday paleo Korean recipes that are not only tasty but also easy to prepare.

Each recipe is designed to keep your meals exciting, nutritious, and free of grains, dairy, and refined sugars.

Whether you’re craving something hearty, light, or tangy, these recipes will make your Sundays a true culinary delight.

So, let’s dive in and discover how you can bring the vibrant flavors of Korea to your paleo dining experience this Sunday.

35+ Flavorful Sunday Paleo Korean Recipes for Your Weekend Meals

Embracing a paleo lifestyle doesn’t mean sacrificing flavor or the joy of a good meal, especially when it comes to Sunday feasts.

Korean cuisine, with its diverse range of ingredients and bold flavors, is the perfect match for anyone looking to add a new dimension to their weekend meals.

The 35+ recipes shared in this article are ideal for those who want to enjoy satisfying dishes that are both healthy and true to the spirit of traditional Korean cooking.

From hearty stews and spicy salads to simple, marinated meats, these paleo Korean recipes are sure to become a cherished part of your Sunday meal rotation.

Gather your ingredients, invite friends or family over, and experience a Sunday filled with warmth, flavor, and great company.

Korean Paleo Bibimbap

A beloved Korean dish, bibimbap is usually served with a mix of rice, vegetables, protein, and a spicy sauce. This paleo-friendly version swaps out the rice for cauliflower rice and uses only whole, unprocessed ingredients. It’s a colorful, nutrient-dense meal perfect for a Sunday lunch or dinner.

Ingredients:

• 1 large head of cauliflower, riced
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp coconut aminos
• 2 tbsp sesame oil
• 1 cup spinach, blanched
• 1 cup carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 2 eggs (optional for paleo diet)
• 1 tbsp gochujang (paleo-friendly version if possible, or substitute with a blend of chili paste and coconut aminos)
• 2 tbsp sesame seeds
• 2 green onions, chopped
• Sea salt and black pepper to taste

Instructions:

1. Heat 1 tbsp sesame oil in a skillet over medium heat. Add the sliced chicken and season with a bit of sea salt and black pepper. Cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add a little more sesame oil and sauté the carrots until just tender. Remove and set aside. Repeat for the mushrooms and spinach.
3. Prepare the cauliflower rice by pulsing florets in a food processor until they reach rice-like consistency. Sauté in a large skillet with a touch of sesame oil over medium heat for 5 minutes until tender. Season lightly with sea salt.
4. Fry the eggs sunny-side up in a separate skillet (optional for paleo). Set aside.
5. Assemble the bibimbap by arranging cauliflower rice as the base. Top with cooked chicken, carrots, mushrooms, and spinach.
6. Place a fried egg in the center, drizzle with gochujang, and garnish with sesame seeds and green onions.
7. Mix everything together before serving.

This paleo bibimbap delivers the same satisfying flavors and textures as the traditional dish but maintains healthy and clean eating principles.

This Korean Paleo Bibimbap is the perfect Sunday meal, offering a balanced combination of protein, healthy fats, and a variety of vegetables. It’s visually appealing, full of vibrant flavors, and will keep you feeling energized and satisfied throughout the day. It’s a great way to enjoy the beloved flavors of Korean cuisine while sticking to your paleo lifestyle.

Paleo Korean Beef Bowls

These paleo Korean beef bowls are packed with flavor and are an easy, quick, and nutritious dinner choice for a Sunday night. Using grass-fed beef and a mix of paleo-friendly veggies, this dish satisfies cravings while maintaining healthful eating.

Ingredients:

• 1 lb ground grass-fed beef
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp honey (optional)
• 1 cup steamed broccoli florets
• 1 avocado, sliced
• 1/2 cup shredded cabbage
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds
• Sea salt and black pepper to taste

Instructions:

1. In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add garlic and ginger and sauté until fragrant.
2. Add ground beef, season with sea salt and black pepper, and cook until browned, breaking it up with a spatula.
3. Stir in coconut aminos, apple cider vinegar, and honey (if using). Let the mixture simmer for 2-3 minutes to absorb the flavors.
4. Steam the broccoli florets and set aside.
5. Assemble the beef bowls by placing the beef mixture in a bowl as the base. Top with steamed broccoli, sliced avocado, shredded cabbage, and a sprinkle of sesame seeds.
6. Garnish with green onions and serve warm.

The combination of savory beef, crunchy vegetables, and creamy avocado makes this dish irresistible.

These paleo Korean beef bowls offer a harmonious blend of flavors and textures that will make your Sunday dinner both delicious and wholesome. Packed with protein and healthy fats, they’re sure to become a go-to for easy, balanced meals that keep you feeling great without compromising on taste.

Paleo Korean Spicy Chicken Stir-Fry (Dak Galbi)

Dak Galbi is a popular Korean street food dish made from marinated chicken and vegetables. This paleo version skips the processed sugars and starches and uses nutrient-rich alternatives to make a dish that’s satisfying and full of umami flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp coconut aminos
• 1 tbsp gochugaru (Korean chili flakes) or 1 tsp red pepper flakes
• 2 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey (optional)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp chopped green onions
• 2 tbsp sesame seeds
• Sea salt and black pepper to taste

Instructions:

1. In a mixing bowl, combine chicken pieces with coconut aminos, gochugaru, minced garlic, apple cider vinegar, and honey (if using). Let marinate for 30 minutes to 1 hour in the refrigerator.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and caramelized.
3. Add sliced zucchini, red bell pepper, and onion to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender but still crisp.
4. Season with a little sea salt and black pepper to taste.
5. Transfer to a serving plate and garnish with sesame seeds and chopped green onions.

The spicy, slightly sweet flavors make this stir-fry a flavorful dish that pairs perfectly with a side of cauliflower rice or fresh greens.

This Paleo Korean Spicy Chicken Stir-Fry is perfect for a Sunday meal that brings a touch of spice and bold flavor to the table. It’s an easy dish that’s great for meal prepping and can be enjoyed as leftovers. The combination of marinated chicken and crisp vegetables ensures that each bite is full of excitement and satisfaction, making it an excellent addition to your paleo repertoire.

Paleo Korean Short Rib Stew (Galbitang)

Galbitang is a comforting Korean stew traditionally made with short ribs, perfect for cozy meals. This paleo version keeps the essence of the dish with tender meat, rich broth, and fresh, whole ingredients, without the added sugars or non-paleo additives.

Ingredients:

• 2 lbs bone-in short ribs, cut into sections
• 6 cups water
• 1 medium onion, quartered
• 3 cloves garlic, peeled and smashed
• 1-inch piece of ginger, sliced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 2 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup sliced mushrooms (optional)
• 2 cups napa cabbage, chopped
• 1/2 cup green onions, sliced
• 1 tbsp sesame seeds for garnish

Instructions:

1. In a large pot, add the short ribs and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse the ribs to remove impurities.
2. Return the cleaned ribs to the pot, add 6 cups of fresh water, the onion, garlic, and ginger slices. Bring to a boil again, then reduce the heat and simmer for 1.5 to 2 hours or until the meat is tender.
3. Remove the ribs from the pot and discard the onion, garlic, and ginger. Strain the broth if desired for a clearer soup.
4. Stir in coconut aminos, apple cider vinegar, sesame oil, salt, and black pepper. Add the mushrooms and napa cabbage and cook for an additional 5-10 minutes until vegetables are tender.
5. Return the short ribs to the pot and simmer for another 5 minutes. Garnish with sliced green onions and sesame seeds before serving.

This Galbitang is warm and nourishing, perfect for a Sunday meal that brings a touch of Korean tradition to your paleo table.

Paleo Korean Short Rib Stew is an incredible way to enjoy a hearty and comforting Korean dish while staying true to clean eating. The depth of flavor from the slow-cooked meat, combined with fresh vegetables, makes it a satisfying and nourishing dish that is perfect for a leisurely Sunday lunch or dinner. The simplicity of the ingredients and the long cooking time ensures rich and satisfying flavors.

Paleo Korean Chicken Lettuce Wraps

Korean Chicken Lettuce Wraps offer a flavorful, low-carb alternative for a light and satisfying Sunday meal. This dish is packed with savory flavors, a hint of sweetness, and the perfect crunch from fresh lettuce.

Ingredients:

• 1 lb ground chicken
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey (optional for sweetness)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 cup shredded carrots
• 1/2 cup sliced mushrooms
• 1/2 cup chopped water chestnuts
• 1 tbsp sesame seeds
• 1/2 cup chopped green onions
• Butter lettuce leaves, for serving
• Sea salt and black pepper to taste

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and grated ginger and sauté for 1 minute.
2. Add ground chicken to the skillet and cook until browned, breaking it up with a spatula as it cooks. Season with salt and black pepper.
3. Stir in coconut aminos, apple cider vinegar, and honey. Cook for another 2-3 minutes to incorporate flavors.
4. Add shredded carrots, sliced mushrooms, and water chestnuts. Stir well and cook for 2-3 minutes until vegetables are just tender.
5. Remove from heat and stir in sesame seeds and chopped green onions.
6. To serve, scoop the chicken mixture onto butter lettuce leaves, wrap, and enjoy as handheld wraps.

These wraps are light but bursting with flavor, making them an excellent option for a Sunday brunch or dinner that won’t weigh you down.

These Paleo Korean Chicken Lettuce Wraps are an easy and versatile dish that balances savory, sweet, and crunchy textures. With every bite, you get a taste of Korean-inspired flavors without any grains or processed ingredients. This dish is perfect for those looking to keep things fresh and clean while indulging in an authentic experience. The wraps are sure to be a hit for anyone who loves a satisfying, paleo-friendly meal that is simple to make.

Paleo Korean Spicy Pork (Dwaeji Bulgogi)

Dwaeji Bulgogi is a Korean dish that showcases the perfect blend of spicy, sweet, and savory flavors. This paleo-friendly version is made with a simple marinade and whole ingredients to deliver a delicious, smoky, and satisfying meal.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp gochujang (paleo-friendly version, or substitute with chili paste and coconut aminos)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp honey (optional)
• 1/2 tsp black pepper
• 1/2 cup sliced onions
• 1/2 cup thinly sliced bell peppers
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds for garnish
• Lettuce leaves or cauliflower rice for serving

Instructions:

1. In a large bowl, combine the coconut aminos, gochujang, sesame oil, minced garlic, ginger, honey, and black pepper. Mix well to create the marinade.
2. Add the sliced pork to the marinade and let it marinate in the refrigerator for 30 minutes to 1 hour.
3. Heat a large skillet or wok over medium-high heat. Add the marinated pork and cook for 5-7 minutes, stirring frequently until the pork is fully cooked and slightly caramelized.
4. Add sliced onions and bell peppers and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. Serve the spicy pork with a sprinkle of green onions and sesame seeds over a bed of lettuce leaves or cauliflower rice.

The combination of rich flavors and the subtle heat from the marinade makes this dish irresistible, and the addition of fresh vegetables adds a delightful crunch.

Paleo Korean Spicy Pork (Dwaeji Bulgogi) is perfect for those who crave bold, sweet, and spicy flavors. This dish showcases the versatility of Korean cuisine while staying true to paleo principles. It’s great for meal prepping or serving as a centerpiece for a Sunday dinner that is both hearty and refreshing. The flavor-packed pork and crisp vegetables will make it a crowd-pleaser at your table.

Paleo Korean Beef Stir-Fry (Bulgogi)

Bulgogi is a beloved Korean dish that showcases thinly sliced beef marinated in a savory-sweet sauce, then stir-fried to perfection. This paleo adaptation uses wholesome ingredients to replicate the flavors without processed sugars or soy sauce.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp honey (optional)
• 1/2 tsp black pepper
• 1/2 cup thinly sliced onions
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers (red or yellow)
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds for garnish
• Lettuce leaves or cauliflower rice for serving

Instructions:

1. In a bowl, combine the coconut aminos, sesame oil, apple cider vinegar, minced garlic, grated ginger, honey (if using), and black pepper to create the marinade.
2. Add the thinly sliced flank steak to the marinade and toss to coat. Let it marinate in the refrigerator for 30 minutes to 1 hour.
3. Heat a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-5 minutes until the beef is browned and cooked through.
4. Add the onions, carrots, and bell peppers to the skillet and stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
5. Serve the beef stir-fry over lettuce leaves or cauliflower rice, and garnish with green onions and sesame seeds.

This dish is rich in flavor and texture, with the tender beef and colorful vegetables making it perfect for a nourishing Sunday meal.

Paleo Korean Beef Stir-Fry (Bulgogi) is a healthy twist on a classic Korean dish. The marinade infuses the beef with a deep, savory flavor while maintaining a paleo-friendly profile. Pairing the beef with crisp vegetables adds texture and freshness, making it a well-rounded and satisfying meal. Perfect for a Sunday family dinner or meal prep for the week ahead.

Paleo Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a classic Korean stew known for its robust flavors and comforting warmth. This paleo version uses only paleo-approved ingredients while keeping the spicy, tangy notes of traditional kimchi stew.

Ingredients:

• 1 cup homemade or store-bought paleo-friendly kimchi, chopped
• 1 lb pork belly or shoulder, thinly sliced
• 4 cups chicken or vegetable broth
• 2 tbsp coconut aminos
• 2 cloves garlic, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1/2 cup sliced mushrooms
• 1/2 cup sliced onions
• 2 green onions, sliced
• 1/2 tsp sea salt (adjust to taste)
• Optional: 1 tbsp almond flour (to thicken the broth)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the sliced pork belly and cook until slightly browned. Stir in the gochugaru and coconut aminos.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Add the chopped kimchi, mushrooms, and onions. Cook for an additional 10 minutes, adjusting salt to taste. If you prefer a thicker stew, stir in almond flour at this stage.
5. Serve hot, garnished with sliced green onions.

The tangy, spicy flavors of this dish warm the soul, making it an ideal comfort food for a cozy Sunday.

Paleo Korean Kimchi Jjigae is a dish that captures the essence of traditional Korean flavors while adhering to paleo principles. With the heat from the gochugaru and the tang from the kimchi, this stew is both invigorating and comforting. The pork adds richness and depth, making this a meal that’s perfect for a Sunday that feels both hearty and light.

Paleo Korean Spicy Cucumber Salad (Oi Muchim)

Oi Muchim is a popular Korean side dish that’s refreshing and full of flavor. This paleo-friendly version retains its signature spiciness and tanginess without any non-paleo ingredients, making it a great addition to any Sunday meal.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp honey (optional)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp sea salt
• 2 tbsp sesame seeds
• 2 green onions, chopped
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the thinly sliced cucumbers in a bowl and sprinkle with sea salt. Let them sit for 10-15 minutes to release excess water.
2. Rinse the cucumbers and pat them dry with a paper towel. Transfer to a clean bowl.
3. In a small mixing bowl, whisk together coconut aminos, apple cider vinegar, honey (if using), gochugaru, minced garlic, and sesame oil.
4. Pour the sauce over the cucumbers and toss until well coated.
5. Add sesame seeds and chopped green onions, mixing well. Garnish with fresh cilantro if desired.

This salad pairs well with grilled meats, stir-fries, or even as a fresh, tangy side to the main dish.

Paleo Korean Spicy Cucumber Salad (Oi Muchim) is a refreshing and spicy side dish that complements heavier dishes with its crisp texture and bold flavors. The combination of tangy, sweet, and spicy elements provides a palate-cleansing contrast to richer, heartier entrees. It’s an easy, quick addition to a Sunday spread that will keep your meals vibrant and fresh.

Paleo Korean Sweet Potato Noodles (Japchae)

Japchae is a traditional Korean dish made from sweet potato starch noodles stir-fried with a mix of vegetables and often meat. This paleo adaptation eliminates soy sauce and processed sugars while preserving the authentic flavors and textures of the dish.

Ingredients:

• 1 package (about 8 oz) sweet potato starch noodles (dangmyeon)
• 1/2 lb thinly sliced beef sirloin or flank steak
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup spinach, roughly chopped
• 1/2 cup thinly sliced shiitake mushrooms or your choice of mushrooms
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds for garnish

Instructions:

1. Cook the sweet potato noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant.
3. Add the sliced beef and stir-fry until browned and cooked through. Remove from the pan and set aside.
4. In the same pan, add the carrots, bell pepper, mushrooms, and green onions. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
5. Add the cooked noodles back into the skillet along with the beef. Pour in the coconut aminos and apple cider vinegar and toss everything together until evenly coated.
6. Garnish with sesame seeds and serve immediately.

Japchae is a perfect dish for a Sunday gathering, offering a unique twist on a beloved classic with its chewy noodles and a mix of vibrant vegetables.

Paleo Korean Sweet Potato Noodles (Japchae) deliver the savory and slightly sweet flavors of traditional Korean cuisine without the need for soy or processed ingredients. The combination of tender beef, fresh vegetables, and chewy sweet potato noodles makes it a satisfying and nutritious dish. It’s ideal for a Sunday lunch or dinner that’s both comforting and nourishing.

Paleo Korean Grilled Chicken (Dak Galbi)

Dak Galbi is a Korean-style spicy chicken dish often enjoyed on a grill or skillet. This paleo-friendly version skips the refined sugars and gluten, but still packs a punch with bold flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp gochujang (paleo-friendly version, no added sugars)
• 1 tbsp honey (optional)
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1/2 cup diced sweet potatoes
• 1/2 cup sliced red bell peppers
• 1/2 cup sliced onions
• 1/2 cup broccoli florets
• Chopped green onions for garnish
• Sesame seeds for garnish

Instructions:

1. In a mixing bowl, combine coconut aminos, sesame oil, gochujang, honey (if using), garlic, ginger, and black pepper. Add the chicken pieces and marinate for at least 30 minutes, preferably 1 hour.
2. Heat a large skillet or grill over medium-high heat. Add the marinated chicken and cook for 3-4 minutes on each side until fully cooked and slightly charred.
3. Add the diced sweet potatoes, bell peppers, onions, and broccoli to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
4. Serve hot, garnished with chopped green onions and sesame seeds.

This dish brings the warmth of Korean flavors with a hint of spiciness and the richness of grilled chicken, making it a perfect main course for a Sunday meal.

Paleo Korean Grilled Chicken (Dak Galbi) is a satisfying blend of spicy, tangy, and slightly sweet flavors. The combination of tender chicken and caramelized vegetables creates a hearty dish that is full of life and flavor. This dish can be served with a side of steamed cauliflower rice or a fresh salad for a well-rounded Sunday feast.

Paleo Korean Spicy Tofu (Dubu Jorim)

Dubu Jorim is a simple yet flavorful Korean dish made from braised tofu in a spicy, savory sauce. This paleo-friendly version swaps out non-compliant ingredients for ones that stay true to the dish’s essence without compromising on flavor.

Ingredients:

• 1 block (14 oz) firm tofu, cut into 1-inch cubes
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp sea salt
• 1 tbsp honey (optional)
• 2 tbsp sliced green onions
• 1 tbsp sesame seeds for garnish

Instructions:

1. In a non-stick pan, heat sesame oil over medium heat. Add the tofu cubes and pan-fry on all sides until golden brown and slightly crispy, about 3-4 minutes per side. Remove and set aside.
2. In a bowl, mix the coconut aminos, apple cider vinegar, gochugaru, garlic, sea salt, and honey (if using).
3. Pour the sauce into the pan and bring to a simmer over medium-low heat. Add the fried tofu and gently toss to coat with the sauce. Let it cook for 2-3 minutes, allowing the tofu to absorb the flavors.
4. Serve the tofu hot, garnished with sliced green onions and sesame seeds.

This dish is ideal as a main or a side, providing a satisfying and protein-packed option for a paleo meal.

Paleo Korean Spicy Tofu (Dubu Jorim) is a dish that highlights the simplicity and bold flavors of Korean cooking. With the tofu absorbing the savory, slightly spicy sauce, each bite is filled with layered flavors. It’s an excellent addition to a Sunday spread and pairs beautifully with steamed greens or a side of cauliflower rice for a complete meal.

Paleo Korean Beef Stew (Yukgaejang)

Yukgaejang is a spicy, hearty Korean beef soup traditionally enjoyed for its rich flavors and warming qualities. This paleo adaptation preserves the depth of flavor while avoiding non-compliant ingredients like soy and refined sugars.

Ingredients:

• 1 lb beef short ribs or flank steak, thinly sliced
• 8 cups beef broth (unsalted, homemade or store-bought)
• 1/2 cup bean sprouts, washed
• 1/2 cup chopped napa cabbage
• 1/2 cup sliced shiitake mushrooms or other mushrooms
• 1 medium carrot, julienned
• 1/2 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• Salt to taste
• Chopped green onions for garnish
• Optional: sliced red chili for added heat

Instructions:

1. In a large pot, heat the sesame oil over medium-high heat. Add the sliced beef and cook until browned, stirring occasionally.
2. Add the garlic and onion to the pot and sauté for 2 minutes.
3. Pour in the beef broth, coconut aminos, gochugaru, and black pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour until the beef is tender.
4. Add the carrots, mushrooms, cabbage, and bean sprouts to the pot. Simmer for another 5-10 minutes until the vegetables are tender.
5. Taste and season with salt as needed. Serve hot, garnished with chopped green onions and optional red chili slices.

This dish is perfect for a cozy Sunday meal, bringing warmth and comfort with each spoonful.

Paleo Korean Beef Stew (Yukgaejang) is deeply flavorful, with the spicy and umami notes that define Korean cuisine. The rich beef broth combined with tender beef and a variety of vegetables creates a satisfying and hearty meal. It’s a nourishing dish that embodies comfort and is ideal for sharing with family and friends on a Sunday.

Paleo Korean Cucumber Salad (Oi Muchim)

Oi Muchim is a refreshing, tangy, and spicy Korean cucumber salad that makes for an excellent side dish. This paleo version uses compliant ingredients to capture the authentic taste without losing any of the essential flavors.

Ingredients:

• 2 large cucumbers, thinly sliced into rounds or half-moons
• 1/4 cup sliced red onion
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp gochugaru (Korean chili flakes)
• 1 clove garlic, finely minced
• 1 tbsp sesame oil
• 1 tbsp honey (optional)
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds for garnish

Instructions:

1. Place the sliced cucumbers in a large bowl and sprinkle with a pinch of salt. Let them sit for 5-10 minutes to release excess water.
2. In a separate bowl, mix the coconut aminos, apple cider vinegar, gochugaru, minced garlic, sesame oil, and honey (if using).
3. Drain the cucumbers and gently pat them dry with a paper towel. Add the cucumbers and sliced red onion to the dressing and toss to coat.
4. Let the salad sit for 10-15 minutes for the flavors to meld.
5. Serve chilled, garnished with chopped green onions and sesame seeds.

This salad is the perfect side dish to accompany heavier main courses, providing a refreshing and spicy counterpoint.

Paleo Korean Cucumber Salad (Oi Muchim) is vibrant and full of flavor, balancing heat, tanginess, and crunch in each bite. It’s a great addition to any paleo Sunday meal, adding a refreshing touch that contrasts beautifully with richer dishes. This salad is simple, quick, and perfect for those who want a burst of authentic Korean taste without the need for complex ingredients.

Paleo Korean Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a beloved Korean stew made with kimchi and various protein options. This paleo-friendly version avoids sugar and non-compliant seasonings while maintaining the soup’s signature bold flavors.

Ingredients:

• 2 cups aged kimchi, chopped (make sure it’s paleo-friendly without added sugar)
• 1/2 lb pork belly or thinly sliced pork shoulder
• 1 tbsp coconut aminos
• 2 cups beef or chicken broth
• 1/2 cup sliced mushrooms (shiitake or button)
• 1/2 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 1/2 tsp black pepper
• 1 tbsp sesame oil
• 2 tbsp chopped green onions
• 1/2 tsp sea salt (optional)

Instructions:

1. Heat sesame oil in a large pot over medium-high heat. Add the pork belly and cook until it becomes crispy and slightly golden.
2. Add the garlic, onions, and mushrooms to the pot and sauté for 2-3 minutes.
3. Pour in the beef or chicken broth, coconut aminos, gochugaru, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Add the chopped kimchi to the pot and continue to simmer for another 10-15 minutes, allowing the flavors to meld.
5. Taste and adjust the seasoning with salt if necessary. Serve hot, garnished with chopped green onions.

Kimchi Jjigae is the ultimate comfort food, perfect for a Sunday brunch or a hearty dinner.

Paleo Korean Kimchi Stew (Kimchi Jjigae) is a robust, spicy dish that delivers deep, complex flavors in every bite. The combination of fermented kimchi with tender pork and savory broth makes it an invigorating dish perfect for warming up on a cool Sunday. It’s an excellent example of how simple, paleo-friendly ingredients can still offer a rich, authentic Korean dining experience.

Note: More recipes​ are coming soon!