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Low carb bulgogi taco with gochujang sauce; yummy and easy to make

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#low carb fusion #gochujang

Hello everyone!




I am back with another Low carb Korean fusion dish!!


The best of both worlds!




🙌




I made tacos using bulgogi and made a special gochujang sauce to top it all off.

The sauce uses my special keto gochujang so make sure you make that before trying this recipe!




I made a lot and cooked only half of it and froze the rest.


Half of this recipe would make about 6 tacos.




You can make bulgogi salad/taco bowls out of the other half!

#MealPrepLikeABoss





***If you are concerned about the coconut aminos and its carb count, you can replace it with a little more liquid aminos and increase monk fruit sweetener.

Taste might not be as good. Coconut aminos flavor is very good for bulgogi!





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Ingredients

  • Ground Beef 460g
  • 1/4 onion


marinade

  • Liquid aminos 2T
  • Coconut Aminos 2T
  • water 1T
  • Monk Fruit 1T
  • Minced garlic 1T
  • Sesame oil 1T
  • Black pepper 1/4t
  • green onion 2T


gochujang sauce






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Directions

  1. Mix all marinade ingredients together
  2. Dice onion and add it to ground beef
  3. Mix beef, onion and marinade until well incorporated
  4. Let it sit for 30min to 1 hour
  5. Cook on pan with a little bit of oil. Cook until beef is thoroughly cooked and there is little to no liquid left
  6. Make the gochujang sauce. You can omit the kimchi liquid if you do not have it but it gives the sauce an extra boost of flavor.
  7. Assemble the taco any way you like. I put romaine lettuce in my taco with the sauce on top.



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