Does anyone else miss going to a Korean BBQ spot. I definitely do.
So, since I can’t right now, I decided to try and make it myself.
This is one of those things that I through together from an assortment of other Asian inspired dishes.
That means like everything else on this website, this isn’t a traditional recipe but a low carb version that gets pretty close.
Korean style BBQ Pork
What I Used:
Pork Shoulder
Salt, pepper, garlic powder, onion powder, red pepper flakes
2 tbsp soy sauce
1 tbsp Gochujang (chili garlic paste or sriracha can be used instead)
1 tbsp chili garlic paste
1 tbsp rice wine vinegar
2 tbsp brown sugar substitute
How I made it:
The first step in any Korean BBQ is to cut the pieces of meat as thinly as possible. If you can’t get your butcher to do this for you, the next best thing is to freeze the meat for up to 1 hour, so the meat is a little stiffer and easier to cut.
Now for this cut of pork shoulder, I would usually like the fat cap. But I figured this would come out chewy. So instead I cut this off and saved for the air fryer later.
After all the pieces are cut, in a bowl I mixed all the ingredients. Which is the salt, pepper, garlic powder, onion powder, red pepper flakes, soy sauce, Gochujang, chili garlic paste, rice vinegar, and brown sugar substitute.
Note: gochujang is about 8 carbs per tablespoon. This made multiple servings, but it is something to be aware of if you choose to use it. Can easily be replaced with chili garlic paste or sriracha.
I was in a little bit of a rush for this one, so I only let it sit covered in the fridge for 30 minutes. This can be cooked right away or let marinate for 90 minutes to overnight.
After that I used heated up some avocado oil in a skillet. It was a lot of pork, so I needed to cook it in batches.
Because the pork is cooked so thin, the cooking time is less than it usually would be for pork. I went by color instead of cooking time or temperature.
About 5-10 minutes per sides and flipping until I saw the pork was cooked through and that it was nice and charred.
That’s pretty much it for this one. I served it on the side of some cauliflower fried rice.
Cauliflower Fried Rice
What I Used:
Onion
Ginger
Mushrooms
Sesame oil
Cauliflower rice
1 tbsp soy sauce
Egg
How I Made It:
To start this one, I prepped all my vegetables by cutting up about half an onion, mincing a few cloves of garlic, grating about a teaspoon of ginger, and roughly chopping up the mushrooms.
I placed some sesame oil in a pan to heat up.
Then began to sauté the onions and mushrooms as they take longer than the ginger and garlic.
As those begin to soften, I then added the ginger and garlic.
After about 5 minutes, I mixed it all together and pushed it to the side. Then dumped the cauliflower rice to let it cook separately before mixing it together.
Note: I bought my cauliflower already riced but you can grate your own.
I put a tablespoon of soy sauce into the cauliflower rice. After cooking some of the raw taste out, I mixed it back in with all the vegetables.
This time I pushed everything to the side so I could crack an egg on the side and let it cook before scrambling back into the fried rice.
At this point everything is done and can be served alongside the Korean BBQ Pork.
