Tag: ketorecipes

Categories
Korean

Keto Spicy Pork Bulgogi – Your New FAVORITE Marinated KBBQ Meat!!

Spicy Pork Bulgogi
Spicy Pork Bulgogi

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

  1. In a mixing bowl, add Bragg’s Coconut Aminos, Coconut Secrets, sesame oil, Lakanto, gochugaru, sesame seeds and mix thoroughly.
  2. Slice onion, chop green onion and mince garlic. Reserve some green onion for garnish, but add the rest to the mixing bowl.
  3. Add thinly sliced pork butt to the bowl and thoroughly mix everything together. Let sit for 15 minutes.
  4. While the meat is marinating, you can wash your ssam (lettuce, perilla leaf, etc.) and make any *banchan you’d like!
  5. 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!
  6. 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!!

Categories
Vietnamese

Vietnamese Spring Roll in a Bowl – The BEST Weeknight Meal!

KETO CHA GIO

TINGZ

Ingredients

▸ 1/2 lb Keto Glass Noodles
▸ Keto Nuoc Cham
▸ 1/4 C Wood Ear Mushroom
▸ 1 Small Carrot
▸ 1 Small Onion
▸ 2 Small Shallots
▸ 3-4 Green Onions
▸ 10 Garlic Cloves
▸ 15 Medium Sized Shrimp
▸ 1 lb Ground Pork
▸ 1 tsp Salt or to Taste
▸ 25 Grinds of Pepper Mill
▸ 1/8 – 1/4 C Lakanto Golden or Classic
▸ 3 Medium or 2 Large Eggs

Tools

▸ Cutting Board
▸ Knife
▸ Julienne Peeler
▸ Mixing Bowl
▸ Measuring Cups
▸ Plastic Gloves
▸ Kitchen Shears
▸ Cast Iron or Pan
▸ Wooden Spoon

Optional

▸ Napa Cabbage
▸ Mint
▸ Cilantro
▸ Vietnamese Perilla
▸ Vietnamese Mint
▸ Rau Ram

The ingredients and tools for this recipe that are linked above are all conveniently found under Vietnamese Springroll in a Bowl 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

MAKE THIS. And make a double– no! Triple batch!!! See notes section below to see how I store and keep for super easy weeknight meals and all the different ways to use this incredible recipe. OMG YOU’RE GOING TO LOVE ME!!!

This dish starts with a base of pork and shrimp, a match-made in foodie heaven, and when you add pretty much every type of allium: garlic, onions, shallot and green onion to the mix, you already know it’s going to be CRAZY! Some shredded carrot for some mild sweetness. Wood ear mushroom and keto glass noodles round out the party with fun textural elements! Wood ear mushroom has a unique crunchy texture and keto glass noodles lend a soft, slippery mouthfeel. Top it with some umamiful keto nuoc cham and serve it alongside fresh, gorgeous herbs (optional, but like, kinda not). You will die.

Aside from ALL DAT FLAVA, look at that ingredients list! LOOK AT IT! Full of all those “science science, science science really good stuff” things– meat and veg! And other than the small amount of monk fruit sweetener (which some might consider clean and even medicinal in China), it’s ALL WHOLE FOODS. SO EXCITING!

Seriously though, the delicate combination of flavors found in many Vietnamese dishes is so special and when learned to appreciate– can only result in an everlasting love affair with this country’s incredible dishes. You will love it. Please give this a try.

Vietnamese Spring Roll in a Bowl with a side of Keto Nuoc Cham
Photo Credit: Karen Khoun

INSTRUCTIONS

  1. Prepare your Keto Glass Noodles and cover your wood ear mushroom with boiling or very hot tap water.
  2. Julienne carrots and place in the mixing bowl.
  3. Chop onion, shallots, green onions and garlic and add to the mixing bowl.
  4. Drain water from wood ear mushroom and julienne and add to the mixing bowl.
  5. Chop shrimp until sticky and pasty and add to the mixing bowl.
  6. Snip glass noodles into 1” pieces with scissors straight into the mixing bowl.
  7. Add salt, pepper, Lakanto and eggs.
  8. Mix thoroughly by hand.
  9. Heat up cast iron skillet or pan, add a bit of avocado oil and add mixture.
  10. Add napa cabbage if you’d like.
  11. Leave everything alone for a good 45 seconds and allow it to brown and develop flavor before flipping or stirring.
  12. Drizzle with keto nuoc cham and serve with your favorite herbs or leafy greens and enjoy. Omg. I’m so excited for you.

NOTES

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 mixture 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.

There are endless ways to eat this incredible mix, but here are a few ideas!

  • Place mixture in Cut Da Carb, roll up and deep fry, for a very close-to-the-actual version of Cha Gio (Vietnamese Spring Roll– not in a bowl)
  • Form the mixture into patties to cook like burgers
  • Roll them into balls and throw them into the air fryer
  • Use is as a taco filling on your favorite low carb tortilla or lettuce boat
  • Put an egg on it! Put an egg on everything! lol
  • Actually, make that a kai dao egg. 😉
  • Add them to your Bun Thit Nuong – Vietnamese Vermicelli Bowl (recipe coming next week!)

Get creative!! You’re the keto boss!! Tag me @jihaekwon_ so I cannot wait to see your creations #goodfoodonlyclub!!

Categories
Korean

Keto Korean Rice Cake in Spicy Sauce (Tteokppokki)

Keto Tteokppokki
Keto Tteokppokki

Ingredients:
10 oz Keto Korean Rice Cakes
5 dried anchovies
1-2 tbsp Lakanto Classic
1-3 tsp gochugaru
2 tsp coconut aminos
1/4 c keto gochujang
avocado oil
1-2 green onion
1 1/2 c water

Tools:
heavy bottom pot
non-stick pan
tea filter ball
spatula
tongs

Optional:
1/4 small cabbage
fishcake*
xanthan gum*
keto glass noodles
soft-boiled egg
sesame seeds

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.

Tteokppokki is the most popular street food that South Korea is known for. You can see young school kids, the elderly and everyone in between lined up at small kiosks, tarp-covered stands, and at restaurants waiting to eat this chewy, spicy, comforting dish. It also comes in many variations with ramen noodles, ultra-processed mozzarella cheese (it’s good– trust me), extreme spice levels, etc. I will be sharing with you the most common version you will find in Korea.

Tteokppokki is well-rounded: sweet, spicy and salty all work together in harmony and one flavor doesn’t overpower the others.

Start by gathering all of the tools and ingredients.

Boil water in the heavy bottom pot.

Clean the dried anchovies by removing the head and guts. Place the cleaned anchovies to the tea filter ball and place into the heavy bottom pot. Boil for 20 minutes.

While the water is transforming into a beautiful, umami rich stock, chop the green onion, cabbage and fishcakes. Cabbage is something my family has always added to our tteokppokki and I really love the added crunch and sweetness, but it’s not something you see often. Fishcake is almost always used in tteokppokki, but I’m near positive it is not what most would consider “keto-friendly.” I add a few slices and say YOLO, but if you are practicing “strict keto” I think that any thinly sliced cuts of protein would be great– beef, pork, chicken, good quality hot dog even. Set aside.

Remove the tea filter ball and add the keto gochujang, Lakanto Classic, coconut aminos, gochugaru to taste, until it becomes a smooth sauce. If you’d like a thicker consistency, add the tiniest bit of xanthan gum, about 1/32 tsp. Add the cabbage and fishcakes if you please and cook until desired doneness– I like my cabbage quite crunchy, so I don’t cook it for too long. Take it off the heat and set it aside.

Set the stove to med-high and place a generous amount of oil to the bottom of the non-stick pan. Place the keto rice cakes in the pan leaving a bit of space between each rice cake and leave it alone for at least one minute or until the rice cake lifts from the pan easily and has developed nice browning. Crowding the pan will create steam which prevents browning from happening and browning is flavor. If you go to flip the rice cake and you feel any resistance, leave it alone! This may take a couple batches if you are using a smaller pan. Brown the keto Korean rice cakes on as many sides as you have the patience for, but minimum two. Place the rice cakes on a serving plate. Try one now while it’s super hot. So good.

Bring the sauce back to desired temperature and then gently pour it over the rice cakes on the serving plate. Garnish with green onions, sesame seeds and a hard or soft boiled egg if you’d like and that’s it! You’re done!

These days in Korea you will often find tteokppokki served with ramen noodles, jjolmyeon noodles, ultra-processed mozzarella cheese (Don’t use the good stuff! Trust me!), etc. Keto glass noodles are a great substitute for jjolmyeon noodles and lucky for us, mozzarella is a go on keto! Good luck and enjoy! – Jihae

Categories
Other

Keto Instant Pot Chili

Serves 6-8

Ingredients
3 tbsp avocado oil
2 medium yellow onions
1 red bell pepper
10 garlic cloves
2 tbsp cumin
1-3 tsp cayenne
2 lbs ground beef (80/20)
salt & pepper to taste
28 oz canned tomatoes
14 oz canned tomato sauce

Accoutrements
cheddar cheese
pickled jalapenos
sour cream
green onion
red onion
avocado

Tools
Instant Pot 
-or-
pan & crockpot
spatula
cutting board
chef’s knife
can opener

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.

No Instant Pot? No problem. Scroll down to see the pan & crockpot method marked with an asterisk (*).

Let’s start our cooking adventure with a clean, empty sink, and cleared countertop. Gather all of your ingredients and tools.

Chop the yellow onion and red bell pepper medium-dice and garlic finely. Set them aside.

Open the canned tomatoes, tomato sauce, and have avocado, cumin, cayenne and ground beef on hand.

Plug in the Instant Pot and turn on the sauté function and add avocado oil. When the oil begins to glisten, add the onions, garlic, bell pepper and season with salt and pepper. 

Once the aromatics are translucent and soft, add the cumin and cayenne and let the spices bloom.

Add the ground beef and break apart with a spatula. Add the canned tomatoes and canned tomato sauce. Give it a quick stir, secure the lid, turn the dial to sealing and press the bean/chili function. 

Now we wait let the Instant Pot do its job and prepare the accoutrements. Because the onion will be raw, I like to do a fine dice, chop the green onions, shred the cheese and either dice or slice the avocado. I think a large-dice is nice for a creamier mouth-feel, but an avocado fan makes for a pretty picture, so that’s what I did. #bloglife

Now, I’m still not super familiar with the Instant Pot, but I do know that after it says it’s finished, it’s never actually finished unless you want to make a big, wet mess in your kitchen, so wait until the small silver valve next to the sealing/venting dial settles back down. This valve rises with pressure and settles as pressure is gradually released. If you really can’t wait, I don’t blame you– the smells are tempting. Put the Instant Pot under the hood and on the stovetop. Turn on the fan, switch the dial on your Instant Pot to venting and watch the steam being sucked up and away.  The valve should settle down into its nest and you should be able to remove the lid easily. 


*No Instant Pot? Sauté the onions, bell peppers, garlic, seasonings, and ground beef in a pan. Transfer everything to a crockpot and add in the canned tomatoes and tomato sauce. Cook on medium over night (8-10 hours).

This is a hearty, delicious meal that really satisfies your belly during the cold winter months. Enjoy and good luck! -Jihae