Low Carb Pork Bulgogi
Transform your weeknight dinner with this flavorful and keto-friendly Low Carb Pork Bulgogi recipe! Perfectly marinated pork tenderloin is infused with a savory blend of soy sauce, sesame oil, garlic, and ginger for authentic Korean flavors, while granulated stevia keeps it low carb. A dash of red pepper flakes adds a subtle heat, complemented by the crunch of fresh green onions and sesame seeds. Quick to prepare with only 20 minutes of prep time and 15 minutes to cook, this recipe serves as a wholesome meal that’s ready in under an hour. Served with crisp romaine lettuce leaves for wrapping, this dish is light, satisfying, and customizable for your dietary needs. Whether you’re meal prepping or looking for a health-conscious dinner idea, this low carb pork bulgogi is sure to delight your taste buds without the guilt!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 60 milliliters soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon granulated stevia
- 4 cloves minced garlic
- 1 inch ginger
- 4 whole green onions
- 1 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 8 whole romaine lettuce leaves
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick.
In a medium mixing bowl, combine the soy sauce, sesame oil, granulated stevia, minced garlic, and red pepper flakes.
Peel and mince the ginger, then add it to the marinade.
Slice the green onions thinly, separating the white and green parts. Add the white parts to the marinade and reserve the green parts for garnish.
Add the pork strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
Heat a large non-stick skillet over medium-high heat.
Add the marinated pork to the skillet, spreading into a single layer. Allow the pork to cook undisturbed for 2-3 minutes to achieve a nice sear.
Stir the pork and continue to cook until fully cooked through and caramelized, about 5-7 more minutes.
Transfer the pork to a serving platter and sprinkle with sesame seeds and the reserved green onion slices.
Serve the low carb pork bulgogi with romaine lettuce leaves for wrapping.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.1 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3062 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.
