KETO DWEJI BULGOGI
TINGZ
Ingredients
▸ 2 lbs Thinly Sliced Pork Butt*
▸ 2 T Bragg’s Coconut Aminos*
▸ 3 T Coconut Secrets*
▸ 1 T Sesame Oil
▸ 1/2 C + 2 T Lakanto Golden or Classic
▸ 15 Garlic Cloves
▸ 1/3 C Gochugaru (Korean Red Pepper Flakes)
▸ 1 Large Onion
▸ 5 Green Onions
▸ 1 T Sesame Seeds
Tools
▸ Cutting Board
▸ Knife
▸ Mixing Bowl
▸ Measuring Cups
▸ Plastic Gloves
▸ Cast Iron or Pan
▸ Wooden Spoon
Optional
▸ Butter Lettuce
▸ Korean Perilla Leaf
▸ Green Leaf
▸ Kimchi
The ingredients for this recipe that are linked above are all conveniently found under Spicy Pork Bulgogi in my Amazon Storefront.
Jihae Kwon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
SWOON
It’s spicy and sweet and has a bit of smoky flavor from that char. You’re gonna love. Pleas be sure to read the notes down below!
INSTRUCTIONS
- In a mixing bowl, add Bragg’s Coconut Aminos, Coconut Secrets, sesame oil, Lakanto, gochugaru, sesame seeds and mix thoroughly.
- Slice onion, chop green onion and mince garlic. Reserve some green onion for garnish, but add the rest to the mixing bowl.
- Add thinly sliced pork butt to the bowl and thoroughly mix everything together. Let sit for 15 minutes.
- While the meat is marinating, you can wash your ssam (lettuce, perilla leaf, etc.) and make any *banchan you’d like!
- Heat up cast iron, pan or grill. Put spicy pork bulgogi on once your surface is nice and hot. Resist the urge to touch the meat for a good thirty seconds to one minute. We want a little char on there! Yeah baby!
- Serve alongside your ssam and banchan or with some caulirice if that’s your thing!
NOTES
Banchan are the small side dishes that are served alongside your Korean meals– I have a shmoll playlist with super easy banchan if you’re interested here.
If you only have Bragg’s Coconut Aminos and not Coconut Secrets, use 3 Ts of Bragg’s + 1 extra tsp of Lakanto.
If you only have Coconut Secrets and no Bragg’s use 3 T Coconut Secrets + 1 tsp salt.
I like to make a big batch all at once and put them into Ziplock freezer bags. I label the bag with a name and date, add some of the marinated meats and flatten them out so that the Ziplock bag is about ¾-1” thick, stack and place in the freezer. This way, on any given weekday I can pull out a baggie, run it under some warm water for a couple minutes and cook it up fresh. Because of the way it was stored flat, it should thaw very quickly. I like to use this method of storage often! It’s also a very efficient way to use the space in your freezer.
Tag me @jihaekwon_ so I cannot wait to see your creations #goodfoodonlyclub!!