Register Log In

  • Home
  • About
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • IMAGE
  • VIDEO

Spicy Pork Bulgogi

Servings: 6


INGREDIENTS

  • 852 g (30 oz) pork loin – cut very thinly – or pork tenderloin
  • 35 g (1/2 cup) carrot – cut to thin matchsticks
  • 82 g (6 tbsp) roasted sesame seed oil
  • 11 g (1/4 cup) spring or green onions or scallions – green parts only cut into 1.5 inch or about 3.5 cm lengths
  • 402 g (14 oz)   Keto Bulgogi Sauce – Keto Korean BBQ Sauce 
  • OPTIONAL Ingredients for spicier version and wrap
  • 57 g (2 whole peppers) green chili peppers or 1/4 tsp cayenne pepper or 1/4 tsp chili flakes
  • 1 tsp sesame seeds
  • 6 large leaves or ½ head Boston lettuce – to use as a wrap

DIRECTIONS

  • 1.   Prepare the Bulgogi Sauce – Keto Korean BBQ Sauce: Weigh out 402 g (14 oz) and add either the finely diced chili peppers or sub with either the cayenne pepper or chili flakes. Stir well to combine. Cover and place in the fridge until needed

  • 2.   If using previously frozen meat, thaw it, and bring meat, whether frozen or refrigerated, to room temperature (See FYI for guide to thickness and suggestions for preparing or cutting meat into thin sections for Korean BBQ)

  • 3.   Into a deep sided mixing bowl, add half of my Keto Bulgogi Sauce – Keto Korean BBQ Sauce

  • 4.   Add the separated sheets of pork into the bowl, then pour the rest of the Keto Bulgogi Sauce on top. Carefully toss the meat in the sauce

  • 5.   Cover the bowl with cling wrap and allow the marinade to tenderize and flavor the pork Marinate for a minimum of 1 hour. Longer is better, if you have time, let marinate overnight

  • 6.   Take bowl of marinating pork out of the fridge at least 30 minutes before using (to allow meat to get to room temperature)

  • 7.   Peel the carrot and cut thin 1/2 cm or 1/4 inch diagonal sections. Cut each section into thin 1/2 cm or 1/4 inch matchsticks. Set aside

  • 8.   Cut the mushrooms into sections. Set aside

  • 9.   OPTIONAL: dice up the chili peppers for spicy version or use the cayenne pepper to add spicyness

  • 10.   Heat your wok, skillet or outdoor BBQ. If using a wok or skillet, heat the pan over medium heat, then add the first 2 tbsp of roasted sesame seed oil. Coat the bottom and sides of the pan you are using. NOTE: The traditional and authentic method to make Bulgogi – Korean BBQ is on top of a charcoal grill / BBQ – you will however, need a fine steel mesh, BBQ grill pan or use aluminum foil on which to cook the meat so that the thin sheets of meat do not fall through the BBQ grate

  • 11.   Place each sheet of marinated meat flat onto the pan surface – do not crowd the meat. Best results will be obtained if meat is cooked in small batches. Cook until lightly crusty and golden brown. Flip and cook the other side until it, too, has a golden-brown crust. Remove, placing on serving plate. Cover with a tent of aluminum foil to keep warm

  • 12.   Repeat the steps by first adding one additional tbsp of oil and the next batch of the marinated Bulgogi pork. Repeat until done

  • 13.   Lastly, for the vegetables: pour in the remaining sauce from the marinade, heat up and add the mushrooms. Cook until mushrooms are also slightly crispy on the outside, about 3 minutes. Scoop out and place into a separate bowl

  • 14.   Toss the match stick carrots into the pot with the remaining marinade and stir fry until the carrots are a bit browned but still at the crispy stage – about 2 to 3 minutes. Scoop out and place into a separate bowl

  • 15.   To assemble on a platter, layer about half of the Spicy Pork Bulgogi onto a serving platter, sprinkle half of the carrots over the surface, repeat with the half of the mushrooms and green onions. Lay the rest of the Spicy Pork Bulgogi on top and again sprinkle the carrot match sticks and mushrooms on top. Finish with a light sprinkling of the green onions

  • 16.   OPTIONAL: Bulgogi is eaten wrapped in a leaf of soft lettuce, such as Boston/Butter lettuce or iceberg lettuce. Enjoy!

MACRONUTRIENTS CHART

FYI

For best and most economical option, buy an entire pork loin and place in the freezer for about 1 hour. The chilling will make it much easier to cut into about 0.5 cm or 1/4 inch thin sections. If you cut an entire pork loin, marinate all the meat and, when marinated, weigh into single serving quantities and place into labeled and dated freezer bags. When you are ready to use the frozen Spicy Pork Bulgogi, take out of the freezer and allow to thaw in the refrigerator overnight.

Always allow the meat to come to room temperature so that it will fry evenly on the outside and inside. If the meat is cold, the outside will brown faster, and the inside may not be cooked as desired.


Recipe tags: atkins diet recipes, banting diet recipes, celiac recipes, diabetic diet recipes, easy keto meals, easy keto recipes, gluten free bulgogi, gluten free meals, gluten free recipes, gluten free spicy pork bulgogi, grain free meals, keto BBQ, keto bulgogi marinade, keto comfort food, keto kimchi, keto Korean BBQ sauce, keto meal planning, keto meals, keto meals and recipes, keto prep ahead, keto recipes, Korean BBQ sauce, LCHF, low carb BBQ, low carb BBQ sauce, low carb bulgogi sauce, low carb Korean BBQ sauce, low carb meals, low carb recipes, paleo bulgogi, paleo recipes, paleo spicy pork bulgogi, PCOS, spicy pork bulgogi, Sugar free BBQ sauce, sugar free bulgogi, sugar free korean bbq, sugar free recipes, weight loss
Leave Comment

or cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • author By Angela Wilkes
  • GET YOUR FREE INTERACTIVE
    E-COOKBOOK

    • Already have an account? Sign In »
    • Lost your password?
  • Cuisine: Korean
  • Category: Pork
  • Created: November 17, 2018

Translate Traducir
Oversætte übersetzen
번역 vertalen
翻訳する

Similar Recipes
  • Keto Banh Mi Hot Dog
  • Keto Zucchini Lasagna
  • 2 Ingredients Pulled Pork
Archives
  • March 2019
  • October 2018
  • November 2017
  • May 2017

All rights reserved © Angela Wilkes 2017-2022 Privacy Policy

Translate »