Korean bulgogi beef
Bulgogi means fire meat — thin slices seared so fast the marinade barely has time to burn. The pear in the marinade is what makes it tender without cornstarch, and the erythritol replaces the sugar without the sweet going runny in the pan.
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Ingredients
For the whole dish · serves 4
- Beef sirloin, thinly sliced1 lb
- Asian pear, grated4 oz
- Soy sauce2½ fl oz
- Sesame oil2 tbsp
- Garlic1½ oz
- Ginger¾ oz
- Onion3½ oz
- Erythritol¾ oz
- Sesame seeds½ oz
- Black pepperto taste
Served with
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+3g net · 90 kcal · 10 min · together 10g net, 500 kcal
Method
4 steps · 35 minutes
- Partially freeze the beef for 30 minutes, then slice across the grain into 1/8-inch strips. The freezing firms the meat enough for clean slices without tearing.
- Whisk the grated pear, soy sauce, sesame oil, grated garlic, grated ginger, chopped onion and erythritol together. Toss the beef in the marinade and let it sit for at least 30 minutes, or overnight in the fridge.
- Heat a single-handle cast iron pan over high heat until smoking. Working in batches, lay the slices flat — do not stir. Let them sear for 90 seconds per side until the edges char.
- Off the heat, scatter the sesame seeds and grind a few cracks of black pepper over the top. Serve with butter lettuce cups and ssamjang.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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