Crazy about Korean!
Yes I must admit it, it is one of my very favorite foods…I could kill for Korean BBQ!!
I am pretty famous for being weird in my food taste, I like stinky fermented stuff and bloody organ meats…
As exotic as it might seem, Korean BBQ is just the finest of BBQs with spicy, garlicky/sweet tones which combine wonderfully with the juicy grilled flavor of the meat.
This version is a simplified, “quick and easy” sneaky shortcut one…but I found it just as satisfying as the finest of restaurants….well, almost! One thing that’s for sure, it is healthier as you have full control of all the ingredients that go in!! That means NO soy, MSG and sugar!
Quick note about ingredients
As much as I love good restaurants I find it more and more difficult to eat out…as I am always cooking at home from top quality ingredients, also avoiding allergens (gluten/dairy) and cheap rancid oils, my body feels the difference when I eat out.
Of course I still do occasionally, but I try to be really mindful of my choices then, sticking to simpler dishes and reputable venues.
I just wanted to share this with you, and you might eventually find yourself really liking your own cooking more than the fanciest 5 star restaurant!!
PS if you love Korean Food try my Bulgogi recipe too!!
- Serves: 6 portions
- Serving size: 1 portion
- Calories: 190
- Fat: 10 gr
- Carbohydrates: 3.3 net
- Fiber: 3 gr
- Protein: 16gr
- 4 tablespoons Siracha sauce
- 4 tablespoons Coconut Aminos
- 1 teaspoon powdered ginger
- 2 clove garlic ,finely chopped, separated
- 1 pound skirt steak, sliced thin (same as for carne asada)
- 2 tablespoons coconut oil
- 2 cups riced cauliflower
- Mix Siracha, Coconut Aminos, ginger and garlic for the marinade.
- Place the sliced steak in a gallon ziplock bag with the marinade and mix well to coat.
- Refrigerate for 1 hour or overnight.
- Remove steak from the fridge about 30 minutes before cooking to bing to room temperature.
- While the steak is warming, melt the coconut oil in a nonstick pan.
- Add the cauliflower to the pan and saute' on high heat for about 10 minutes, stirring often, until tender and slightly browned.
- Heat a 10" by 10" cast iron grill pan on high heat, until a drop of water will sizzle when dropped on it. The grill pan needs to be very hot to grill the meat!
- Start grilling the steak one slice a the time, turning it once, about 2 minutes each side, for a medium steak or adjusting time for desired doneness.
- Serve the steak in a bowl on top of the cauli rice!
You are totally right….I should have put Korean under quotation marks….as it is a bastardized version of Korean food…but if you do try it you will find the taste surprisingly similar…it’s just a shortcut….
BTW I have made few “original” Korean recipes, as I love real Korean food, and been to Korea as well!
https://thenourishedcaveman.com/kimchi-kraut/ (this is called Emergency Kimchi by Korean People)
What is coconut aminos ??????????
Hi Theresa; I use this http://amzn.to/2xZIAvC
This is a great me to version. I love it.
Hi I live in UK and not heard of Siracha. Can you tell me what it is and if it’s something you make. Thanks PS. Recipes sounds amazing, my mouth is watering!
Siracha is a kind of Asian hot sauce. You can find many recipes to make it yourself on the internet! 🙂
Hi, I was wondering what I could use to substitute the Siracha sauce with? My children won’t eat it if it’s hot and spicy. Lol
You can just skip it for the kids….of for them use a bit of organic ketchup….I think most kids would like that 🙂
( I assume they are not keto…)