Paleo Korean Barbeque Short Ribs
I always crave Korean bbq but they’re soy sauce based and full of sugar. So I decided to make my own paleo version at home. I bought most of these ingredients from Koreatown and some of them (coconut aminos, coconut sugar and raw honey) from Whole Foods. My Korean co-workers already gave me some ideas on how to make the marinade but this site gave me more information, Korean Bapsang . I just altered it to make it paleo.
- 3 pounds beef short ribs
- 1/2 cup coconut aminos (I might have added more because I don’t measure)
- 4 garlic cloves minced (you can use fresh garlic paste for convenience)
- 2 tbsp sesame oil (not paleo in large quantities, I only used it for flavor)
- 1/4 cup asian pear grated
- 2 – 3 tbsp coconut sugar (may add more if you like it sweet, but the coconut aminos and pear already gives off some sweetness so I only need less of this)
- 1 tbsp raw honey
- 2 -3 tbsp grated onions
- 1/2 – 1 tsp grated ginger
- salt and pepper to taste
- If you are like I am who do not have the time to grate the marinade ingredients, you can put them all in the blender. The coconut aminos is naturally fermented and might create pressure so be careful when you blend. If you grated them then all you do is mix all the marinate ingredients and pour over the short ribs making sure all the beef are covered. Leave it in the refrigerator overnight.
- Barbeque your short ribs for about 2-3 minutes each side depending on how thick it is. Serve right away. The side dishes were not mine. I got them from the Korean grocery so they are not 100% paleo.