Keto Pork Bulgogi
Indulge in the bold flavors of Korean cuisine with a low-carb twist in this Keto Pork Bulgogi recipe! Tender slices of marinated pork shoulder get a flavor-packed treatment with a blend of soy sauce, aromatic garlic, fresh ginger, nutty sesame oil, and the signature heat of gochugaru (Korean red pepper flakes). Sweetened with keto-friendly erythritol, this dish strikes the perfect balance of savory and spicy. The caramelized pork is paired with crisp stir-fried bell peppers, fresh green onions, and a sprinkle of sesame seeds for a colorful, nutritious meal. Serve it all wrapped in crunchy lettuce leaves for a satisfying, gluten-free Korean-inspired experience that’s perfect for weeknight dinners or meal prep. Ready in just 45 minutes, this keto-friendly take on a classic pork bulgogi will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 60 ml soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons erythritol
- 4 large garlic cloves
- 1 tablespoon fresh ginger
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 3 stalks green onions
- 1 tablespoon sesame seeds
- 1 medium red bell pepper
- 1 medium green bell pepper
- 8 large lettuce leaves
Instructions
Thinly slice the pork shoulder and set aside.
In a large bowl, combine the soy sauce, sesame oil, erythritol, minced garlic, grated ginger, and gochugaru. Mix well until the erythritol is fully dissolved.
Add the sliced pork to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.
While the pork is marinating, thinly slice the green onions. Also, slice the red and green bell peppers into thin strips.
Heat a large, non-stick skillet over medium-high heat. Once hot, add the marinated pork in a single layer, cooking for 3-4 minutes until the edges are caramelized and the pork is cooked through.
Remove the cooked pork from the skillet and set it aside. In the same skillet, quickly stir-fry the bell peppers for about 2 minutes, until they are slightly tender but still crisp.
Return the pork to the skillet with the bell peppers. Add the sliced green onions and sesame seeds, tossing everything together for another minute to combine the flavors.
Serve immediately by wrapping the pork mixture in large lettuce leaves to make lettuce wraps.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.6 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
