Hello Everyone!!

This is my go to recipe for those lazy day!

I love to make it ahead of time and freeze it so that I can defrost and cook it when there is nothing to eat.

It is not that spicy...(In my opinion) so for those of you that can not handle spiciness give it a try.

You can decrease the amount of red pepper powder if you are really afraid of some spice.

I love to cook it with some sliced onion, mushrooms, green onion, or cabbage.

Eat it with some lettuce wrap and it's a perfect low carb meal!

You can always double the sauce if you have a larger portion of meat.

Hopefully you have made a batch of my keto gochujang!

If you haven't, you need to make it now!! Because you need it for this recipe

😃

Ingredients

• Daisy's keto gochujang 2T
• Red pepper powder 2T
• Monk Fruit sweetener 1.5T
• Minced garlic 1/2T
• Minced ginger 1t
• Liquid Aminos 1t
• Sesame oil 1t
• 376g of pork bulgogi (sliced pork shoulder or also can use thinly sliced belly)

Directions

1. Mix all sauce ingredients together
2. Marinade the pork and keep covered in the fridge for a day
3. It is best to marinade the pork for a day before freezing or cooking.
4. When ready to eat, cook on low-med heat on a pan with a lid.
5. Keep the lid closed with cooking stirring frequently until pork is cooked about 8-10 minutes
6. It is best to cook with some sort of vegetable. I recommend any variation of onion, mushrooms, cabbage, green onion or carrots