In a large mixing bowl, combine all ingredients except beef. Add in beef and toss carefully with your hand. Marinate in a refrigerator at least 30 minutes to over night. You can cook bulgogi either on a skillet over a stove or on a grill.
Keto Beef Bulgogi is a classic Korean dish with tender steak marinated with mildly sweet, savory flavors. Pair with cauliflower rice and make this a perfect Korean inspired bowl! You'll be skipping ordering Korean take-out and dining at your low carb table instead! Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.
In Korea, we use very thinly sliced ribeye for bulgogi most of the time. But you can also use beef chuck or skirt steak. Make sure to slice thinly as you can though- thinner is better for bulgogi! Add beef, half of the onion, garlic, and long strip green onions. Mix well with your hand and marinate for 30 minutes overnight in a refrigerator.
“Bul” means fire and “Gogi” means meat. So pretty much it means “Fire Meat”. The name came from how they cooked the meat- which is direct from the fire but now days, Bulgogi means Korean signature marinated beef cooked either on a stove or grill. This recipe, I decided to make with Sempio soy sauce because they are the best soy sauce from Korea.