Low Carb Korean Beef Bulgogi

Dive into bold, savory flavors with this Low Carb Korean Beef Bulgogi—an irresistible twist on the classic Korean dish, tailored for keto and low-carb lifestyles. This quick and easy recipe features tender slices of ribeye or flank steak marinated in a mouthwatering blend of soy sauce, sesame oil, garlic, and ginger, sweetened with erythritol for a guilt-free indulgence. Cooked to perfection in just minutes, the caramelized beef is paired with sautéed onions and garnished with scallions, sesame seeds, and a hint of red pepper flakes for a burst of spice. Served with fresh lettuce leaves as a crisp, low-carb wrap alternative, this dish is perfect for weeknight dinners or casual entertaining. Bursting with umami and ready in under an hour, this keto-friendly bulgogi is sure to become a new favorite!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Ribeye or Flank Steak
• 60 ml Soy Sauce
• 2 tablespoons Sesame Oil
• 2 tablespoons Erythritol Sweetener
• 4 cloves Garlic
• 1 teaspoon Ginger
• 0.5 teaspoon Black Pepper
• 1 medium Onion
• 2 stalks Scallions
• 2 teaspoons Sesame Seeds
• 0.5 teaspoon Red Pepper Flakes
• 8 leaves Lettuce Leaves

Directions

Step 1

Begin by slicing the ribeye or flank steak against the grain into thin strips, approximately 1/4-inch thick. Set aside.

Step 2

In a large mixing bowl, combine soy sauce, sesame oil, erythritol sweetener, minced garlic, grated ginger, and black pepper. Stir until well-mixed.

Step 3

Add the sliced beef into the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor.

Step 4

Thinly slice the onion and set aside. Chop the scallions finely and reserve them for garnish.

Step 5

Heat a large skillet or a grill pan over medium-high heat. Once hot, add the marinated beef slices in a single layer. Cook for about 1-2 minutes on each side until beautifully browned and cooked through. You'll need to work in batches to avoid overcrowding the pan.

Step 6

Add the sliced onion into the pan with the last batch of beef and cook until they soften slightly, about 2 minutes.

Step 7

Transfer all the cooked beef and onions to a serving platter. Garnish with chopped scallions, sesame seeds, and a sprinkle of red pepper flakes for added heat.

Step 8

Serve the cooked bulgogi with fresh lettuce leaves on the side to wrap around the beef, or enjoy it on its own for a low-carb option.

Nutrition Facts

Serving size	(859.8g)

Amount per serving	% Daily Value*
Calories	1882.3

Total Fat 147.3g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 13.2g
Cholesterol 400mg	0%
Sodium 2638.1mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 5.5g	0%
Total Sugars 8.7g
Protein 131.3g	0%

Vitamin D 35IU	0%
Calcium 175.9mg	0%
Iron 16.1mg	0%
Potassium 2342.0mg	0%

*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.

Source of Calories

Fat: 64.2%

Protein: 25.4%

Carbs: 10.3%