Keto Korean Spicy Bulgogi Lettuce Wraps

Allergens

Soy, gluten (if using soy sauce), sesame

Ingredients

• 1 lb beef sirloin, thinly sliced 4 tbsp soy sauce (substitute: coconut aminos or tamari) 2 tbsp mirin (Keto friendly: use rice vinegar and a bit of honey substitute) 2 tbsp sesame oil 1 large onion, thinly sliced 4 cloves garlic, minced 1 tsp ginger, grated 1 tbsp gochujang (Keto
• friendly: use miso paste or hot chili sauce) 2 tsp red pepper flakes, adjust to taste 1 head iceberg lettuce, leaves separated Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the sliced beef with soy sauce (or substitute), mirin (or substitute), sesame oil, half of the minced garlic, and grated ginger. Season with salt and pepper. Mix well and let it marinate for at least 30 minutes.
2. In a separate pan, sauté the remaining garlic and onion until fragrant and translucent. Add the marinated beef into the pan, along with the gochujang (or substitute) and red pepper flakes. Cook until the beef is browned and cooked through.
3. Serve the spicy bulgogi mixture in lettuce cups, allowing your guests to enjoy a delicious and satisfying low carb meal.

Chef’s Insight

The key to this recipe is in the marination process, which allows the beef to absorb the flavors fully and creates a tender texture. Don't skimp on the marinating time!

Notes

Feel free to adjust the spiciness of this dish by increasing or decreasing the amount of red pepper flakes used.