Korean Bulgogi, Marinated Grilled Beef

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Suwon Hwaseong Fortress

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Korean Bulgogi, plated and ready to serve

Bulgogi is Korea’s most famous beef dish: paper-thin slices of beef soaked in a sweet, garlicky soy marinade and seared until caramelized at the edges. It is tender, savory and perfect wrapped in lettuce. This keto version gets its sweetness from allulose and its tenderness from grated onion.

Per serving: 551 calories · 5.3 g net carbs · 49 g protein · 36 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Bulgogi

Korean Bulgogi, plated and ready to serve

Korean Bulgogi, Marinated Grilled Beef

Bulgogi is Korea's most famous beef dish: paper-thin slices of beef soaked in a sweet, garlicky soy marinade and seared until caramelized at the edges. It is tender, savory and perfect wrapped in lettuce. This keto version gets its sweetness from allulose and its tenderness from grated onion.
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Prep Time: 2 hours 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 551kcal

Ingredients

  • 2 pounds beef ribeye or top sirloin very thinly sliced
  • 1/2 small onion thinly sliced
  • 3 scallions cut into 2-inch pieces
  • 4 ounces mushrooms sliced (optional)
  • Marinade: 1/3 cup soy sauce, 3 tablespoons allulose, 1/4 cup grated onion, 6 cloves garlic minced, 1 teaspoon grated ginger, 2 tablespoons sesame oil, 1/2 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1 teaspoon toasted sesame seeds

Instructions

  • Whisk the marinade ingredients together in a large bowl.
  • Add the beef, sliced onion and mushrooms and massage the marinade into the meat. Cover and refrigerate for at least 2 hours, or overnight.
  • Heat the avocado oil in a large skillet or grill pan over high heat. Add the beef in a single layer, working in batches.
  • Cook for 2 to 3 minutes, turning once, until browned and caramelized at the edges. Add the scallions with the last batch.
  • Sprinkle with sesame seeds and serve with lettuce leaves, ssamjang and kimchi.

Notes

Most Korean and Asian markets sell beef already sliced for bulgogi, which saves a lot of time. If slicing your own, freeze the beef for 30 to 40 minutes first so you can cut it paper-thin against the grain.
Chef's Tip: Do not crowd the pan. Bulgogi should sizzle and brown, not stew in its juices.
Keto Swap: Traditional bulgogi marinade uses sugar and grated Asian pear. Allulose provides sweetness and grated onion adds tenderizing enzymes and juiciness.
Success Tip: Bulgogi is a great introduction to Korean food for picky eaters. Serve it over cauliflower rice with a fried egg on top.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 551kcal | Protein: 49g | Fat: 36g | Fiber: 1.3g
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Cooking Korean Bulgogi in the kitchen

About This Dish

Bulgogi means "fire meat," and its roots go back to maekjeok, a skewered and grilled meat dish eaten in the ancient Korean kingdom of Goguryeo. During the Joseon dynasty, a refined version called neobiani was served to the nobility. Bulgogi as we know it became widely popular in the 20th century. Traditional restaurants grill it on a domed pan with a moat around the edge to catch the juices. Bulgogi is often one of the first Korean dishes that foreign visitors try.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 6: Beef & Korean BBQ (Suwon Hwaseong Fortress). See all Korean recipes

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