{"id":471,"date":"2022-02-18T00:51:48","date_gmt":"2022-02-18T04:51:48","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=471"},"modified":"2022-02-18T00:53:08","modified_gmt":"2022-02-18T04:53:08","slug":"pork-bulgogi-low-carb","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2022\/02\/18\/pork-bulgogi-low-carb\/","title":{"rendered":"Pork Bulgogi (Low-carb, Keto)"},"content":{"rendered":"<p>I love Korean food but there&#8217;s usually lots of sugar in the marinades and sauces. Here&#8217;s a low-carb sugar-free version of bulgogi. I&#8217;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.<\/p>\n<p>First you need to make the\u00a0Gochujang, and can make it ahead of time and store in the fridge.<\/p>\n<p><strong>Gochujang (red pepper paste)<\/strong><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>200ml water<\/li>\n<li>2 gram xanthan gum<\/li>\n<li>4 tbsp of monkfruit sweetener or sweetener of choice<\/li>\n<li>40g FINE red pepper powder<\/li>\n<li>25g sea salt<\/li>\n<li>2T apple cider vinegar<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Blend water and xanthan gum to thicken it<\/li>\n<li>Put in pot to boil on low-med heat and add in monkfruit sweetener or sweetener of choice<\/li>\n<li>Stir and try to break down any balls of xanthan gum (a whisk helps)<\/li>\n<li>Keep stirring to make sure it doesn&#8217;t burn<\/li>\n<li>Once mixture becomes thick and gelatinous, take it off the hear and let it cool<\/li>\n<li>Once cool, add sea salt, mix and then add the red pepper powder<\/li>\n<li>Give everything a good stir to incorporate it<\/li>\n<li>Add apple cider vinegar, and mix until everything is incorporated<\/li>\n<li>Give it a taste, add more sweetener if needed<\/li>\n<li>Put in a container and keep out on countertop for a day and keep in fridge after that<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Bulgogi<\/strong><\/p>\n<p>Instructions<\/p>\n<ul>\n<li>Red pepper powder 1.5T<\/li>\n<li>Monk Fruit sweetener 1.5T<\/li>\n<li>Minced garlic 1\/2T<\/li>\n<li>Minced ginger 1t<\/li>\n<li>Liquid Aminos\/Soy sauce 1t<\/li>\n<li>Sesame oil 1t<\/li>\n<li>1-lb of pork bulgogi (sliced pork shoulder or also can use thinly sliced belly)<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Mix all sauce ingredients together<\/li>\n<li>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.)<\/li>\n<li>When ready to eat, cook on low-med heat on a pan with a lid.<\/li>\n<li class=\"ql-indent-1\">Keep the lid closed with cooking stirring frequently until pork is cooked about 8-10 minutes<\/li>\n<li class=\"ql-indent-1\">It is best to cook with some sort of vegetable, like variations of onion, mushrooms, cabbage, green onion or carrots<\/li>\n<\/ol>\n<p class=\"ql-align-justify\">\n","protected":false},"excerpt":{"rendered":"<p>I love Korean food but there&#8217;s usually lots of sugar in the marinades and sauces. Here&#8217;s a low-carb sugar-free version of bulgogi. I&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,15],"tags":[],"class_list":["post-471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-low-carb"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/471"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=471"}],"version-history":[{"count":2,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/471\/revisions"}],"predecessor-version":[{"id":475,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/471\/revisions\/475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/473"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}