I love Korean food but there’s usually lots of sugar in the marinades and sauces. Here’s a low-carb sugar-free version of bulgogi. I’ve tried this with pork and chicken, and thrown in some sliced cabbage, onion, and green pepper in there though I think it would have been better without the pepper.

First you need to make the Gochujang, and can make it ahead of time and store in the fridge.

Gochujang (red pepper paste)

Ingredients:

• 200ml water
• 2 gram xanthan gum
• 4 tbsp of monkfruit sweetener or sweetener of choice
• 40g FINE red pepper powder
• 25g sea salt
• 2T apple cider vinegar

Directions

1. Blend water and xanthan gum to thicken it
2. Put in pot to boil on low-med heat and add in monkfruit sweetener or sweetener of choice
3. Stir and try to break down any balls of xanthan gum (a whisk helps)
4. Keep stirring to make sure it doesn’t burn
5. Once mixture becomes thick and gelatinous, take it off the hear and let it cool
6. Once cool, add sea salt, mix and then add the red pepper powder
7. Give everything a good stir to incorporate it
8. Add apple cider vinegar, and mix until everything is incorporated
9. Give it a taste, add more sweetener if needed
10. Put in a container and keep out on countertop for a day and keep in fridge after that

 

Bulgogi

Instructions

• Red pepper powder 1.5T
• Monk Fruit sweetener 1.5T
• Minced garlic 1/2T
• Minced ginger 1t
• Liquid Aminos/Soy sauce 1t
• Sesame oil 1t
• 1-lb of pork bulgogi (sliced pork shoulder or also can use thinly sliced belly)

Directions

1. Mix all sauce ingredients together
2. Marinade the pork and keep covered in the fridge for a day (it is best to marinade the pork for a day before freezing or cooking.)
3. When ready to eat, cook on low-med heat on a pan with a lid.
4. Keep the lid closed with cooking stirring frequently until pork is cooked about 8-10 minutes
5. It is best to cook with some sort of vegetable, like variations of onion, mushrooms, cabbage, green onion or carrots