Korean BBQ Platter
with bulgogi / cucumbers / kimchi / cauliflower rice
This BBQ platter is the Korean version of a taco bar. Set out the components - sweet / savory beef, cauliflower rice, pickled cucumbers, crisp greens, and hot sauce - and let everyone make their own bowl at the dinner table.
Smarts: Gochujang is a Korean hot sauce that is traditionally used in these BBQ platters but is not paleo-friendly. Since gochujang has a smoky flavor, another hot sauce with smoky notes would work well here.
- Cauliflower, small - 1 head , florets chopped
- Butter - 1 1/2 Tbsp
- Steak, sirloin or boneless ribeye - 1 1/2 lbs , thinly sliced (sub skirt or flank steak)
- Garlic - 3 cloves , chopped
- Ginger - 2 tsp , grated
- Bragg's / coconut aminos - 6 Tbsp
- Honey - 1 1/2 Tbsp
- Oil, toasted sesame - 3 tsp
- Cucumbers - 10 oz , cubed
- Vinegar, rice - 2 Tbsp
- Honey - 1/2 tsp
- Lettuce, romaine - 1 heart , shredded (sub iceberg)
- Carrots - 6 oz , shredded (look for pre-shredded)
- Green onions - 2 stalks , chopped, green and white parts combined
- Avocados - 1 , cubed
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp + 2 tsp
- Honey - 1/4 tsp
- Hot sauce - 3 Tbsp
- Sesame seeds, black or white - 1/2 tsp
- Kimchi - 1/2 cup
Chill beef - This step is optional, but will make the meat easier to slice. Put beef in the freezer for about 15 minutes so it is very cold but not frozen.
Marinate beef - Chop garlic and grate ginger. Thinly slice beef against the grain. Combine garlic, ginger, aminos, honey (portion for beef), and toasted sesame oil (portion for beef) in a bowl. Add beef and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Cauliflower rice - (Skip if cauliflower rice was made ahead for Wednesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Pickle cucumbers - Cube cucumbers. Toss with vinegar and honey (portions for cucumbers). (Can be done up to 3 days ahead)
Lettuce / Carrots / Green onions - Prep as directed. Combine lettuce and carrots. Combine green and white parts of green onions. (Can be done 1 day ahead)
Avocados - Cube avocados.
In a large bowl, whisk together toasted sesame oil, first portion of vinegar, and honey (portions for BBQ platter). Add lettuce, carrots, and avocados. Wait to toss until right before serving.
In a small bowl, whisk together hot sauce and second part of vinegar (portion for BBQ platter).
Heat a wok over medium-high. Add beef and marinade and cook until beef is cooked through and marinade is bubbling, 2 to 3 minutes.
Drain liquid off cucumbers and season with some salt.
Reheat cauliflower rice if made ahead.
Toss salad in vinaigrette and sprinkle sesame seeds on top.
Set out salad, cauliflower rice, beef, hot sauce, pickled cucumbers, kimchi, and green onions. Let everyone assemble their Korean BBQ bowl at the table. (The crisp, cool salad is great mixed together in the bowls with the warm ingredients but feel free to enjoy it on the side if you prefer.) Enjoy!