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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