The BEST Asian Low-Carb/Keto recipe for Korean BBQ Bulgogi Marinade. Enjoy this delicious korean dish at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Use a blender or food processor to blend ingredients (Soy Sauce, Swerve/Monkfruit, Sesame Oil, 1/2 onion, jalapeno, garlic and black pepper together to form marinade. Transfer marinade to a zip-lock bag.
Finley slice the 1/4 of the onion and add into zip-lock, along with sliced beef. Massage in the marinade ensuring equal distribution.
Place zip-lock bag flat in the fridge for 24 hours (up to 36 hour flipping over at least once half way through the marinate.
After marination is complete, cut green onions into 1 inch sticks and set aside.
A) If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef and green onions. Cook while mixing until beef is cooked through, about 3-4 minutes and then transfer to serving plate. B) Preheat grill on high until temp reaches ~350In the meantime, make a pan with the sheet of aluminum foil (as pictured below), generously coat Sesame Oil and transfer beef and green onions. Once grill is up to temp, lower heat to medium-low and place pan on grill. Close lid and cook for ~1 minute. After 1 minute, open lid, mix beef around and close lid back. Cook for another 2-3 minuets until beef is cooked while occasional mixing beef and keeping the lid closed. Once cooked, transfer to serving plate.
Sprinkle sesame seeds and best served with some vegetables.