Spicy Pork Bulgogi – Keto Korean Pork BBQ | Keto Recipes

Spicy Pork Bulgogi – Keto Korean Pork BBQ | Keto Recipes

July 28, 2019 2 By William Morgan


welcome to Keto meals and recipes dot com
today I’m going to use my amazing Keto
Korean barbeque sauce also known as Keto bulgogi marinade in order to make this
absolutely delicious spicy pork bulgogi
also called Keto Korean pork barbecue
which is a popular Korean recipe that is
frequently served wrapped in a soft
lettuce leaf as I’m showing here. The
macro nutrition for the spicy pork
bulgogi is 2.1 to 1 with 5.7 grams
of total carbs 1.1 grams of dietary
fiber resulting in 4.6 grams of net
carbs per serving. The easiest way to
make this is to have your butcher
pre-cut the meat into very thin sections
but sometimes it’s difficult to find the
very thinly sliced pork loin or you may
not have a butcher that is willing to do
this so in this video I’m going to show
you how very easy it is to do yourself
the very first thing you do after you
buy a nice pork loin is take it out of
its wrapping, pat it dry. I put my entire
pork loin into the freezer for about 1
to 2 hours, or until the meat feels firm
to the touch but the meat should not be
frozen, chilling the meat and getting it
firm, this makes it very easy to cut the
pork tenderloin into very thin slices
when you’re ready to make the cuts take
your time and cut the slices as thin as
you possibly can make them my slices
were on average about 3 millimeters or
1/8 of an inch thick although some of my
slices were a bit thicker because I
don’t do this very often I have to admit
I have a wonderful butcher and he does
this for me most of the times, and if the
occasional slice is a bit too thick
that’s okay just try to do your best
because the thinner and more even the
thickness of each slice is it will make
it much easier for you to fry the meat
if the meat is all the same thickness
they will take the same amount of time
to fry on each side I’d also like to
mention that buying an entire pork loin
is very cost effective this section of
meat is probably one of the least
expensive high protein and high fat
meats that you can buy in North America
at least when you buy an entire pork
loin you may notice that there’s a thick
section of fat just trim this away and
set it aside this
is actually really useful let me explain
you take your fat and put the fat in a
frying pan set over low heat and have
the fat cook very slowly as it’s cooking
the fat will melt and you will create
this amazing DIY lard which by the way
you can save it for other uses in this
way you’re actually utilizing the entire
pork loin and there’s no waste the
second thing I do is to make a fresh
batch of my keto Korean barbecue sauce or
keto bulgogi marinade I usually make a
full batch because it only takes five
minutes because I’m going to use my
entire pork loin I will be making
several prep ahead servings of my spicy
pork bulgogi so I will end up using most
of the batch of the Korean barbecue
sauce the other reason I like to make my
Korean barbecue sauce just before using
it is because I want the Asian pear
enzymes to be as fresh as possible which
will help to tenderize the meat and
infuse the most amount of flavor when
you finish cutting all of your meat and
your marinade is ready place the pork
slices into a deep mixing bowl or a
large casserole dish pour the Quito
bulgogi marinade over the meat then toss
the meat and sauce together to ensure
that all the meat is well coated if you
want to make your spicy pork bulgogi for
the same day you have to let it rest for
at least one hour in order for the
marinade to work and for the flavors to
infuse the meat but in order to get the
best enzymatic tenderizing of the meat
and infusion of flavor cover your bowl
with cling wrap and put that into the
refrigerator and marinate overnight but
remember to take your meat out of the
refrigerator in order to allow it to get
back to room temperature before you
begin frying as I mentioned I used an
entire pork loin and from this one pork
loin I had enough to make four full
servings with each serving being weighed
out to equal 690 grams or 24 ounces then
I placed each serving into a labeled and
dated freezer bag and I squeezed out the
air to prevent as much freezer burn as
possible also on the day that you’re
going to fry your spicy pork bulgogi,
peel your carrot and cut the carrot into
thin 1/2 centimeter or 1/4 inch
diagonal sections, and then cut each
section into 1/2 centimeter or 1/4 inch
match sticks, when you’re done set the carrot
matchsticks aside for a moment and while
you’re at it cut the green onions into
thin sections and then set them aside as
well now that everything is prepared
it’s time to fry the meat I mentioned in my keto beef bulgogi video, in Korea the
meat is usually cooked over a barbecue
but today I’m going to do it on my
skillet or you can use a wok if you have
one as always heat a skillet or wok over
medium heat and when your pan is hot add
the first two tablespoons of roasted
sesame seed oil and coat the bottom and
sides of the pan very well
Next carefully lay down each sheet of
marinated meat so that it’s flat on the
bottom of the pan and don’t crowd the
meat, you’ll get the best results that
the meat is cooked in small batches,
after laying down your meat cook until
their underside is slightly crusty and
golden brown with your tongs flip and
cook the other side until it too has a
golden-brown crust and when done remove
and place the fried meat on a serving
platter and then just repeat until all
the marinated pork slices are done.
Before placing the next batch of meat
make sure you add one tablespoon of your
sesame seed oil and then place the meat
in the pan, after you fried all your meat
the last step is to fry the matchstick
carrots, at which point you add one more
teaspoon of sesame seed oil to the pan
and toss the matchstick carrots into the
pan, cook and toss until the carrots are
soft but are still crispy that should be
about 2 minutes immediately scoop out
the carrots and place into a separate
bowl for a nice presentation layer the
quito spicy pork bulgogi onto a serving
platter as I mentioned at the beginning
of the video the best way to eat this
amazing meat is wrapped in the leaf of
soft lettuce we usually use either
Boston or sometimes called butter
lettuce or iceberg lettuce then sprinkle
the matchstick carrots and green onion
on top one optional step which I didn’t
do this time is to finish with the light
sprinkling of toasted sesame seeds. I
wish that you could smell how
wonderfully fragrant this spicy pork
bulgogi really is
although this is delicious you don’t
really want to eat it by itself and some
of the sights that I like to serve with
my spicy pork bulgogi are things like
kimchi which I pick up at my local
Korean grocery store button you want an
easy side dish you can make at the same
time as you’re frying your spicy quito
pork bulgogi I will usually make my
Ezequiel grilled zucchini Spears at the
same time sort of a Korean Mediterranean
fusion thing it’s actually really
delicious together. Whichever way you
decide to serve your tasty spicy pork
bulgogi enjoy. Thank you very much for
watching my video and please turn on
your notification bell and if you like
the recipe please share it with someone
you know, and as always the link for the
printable spicy pork bulgogi and other
mentioned recipes are available in the
description below