Korean BBQ Marinade
One of our favourite meals in our house is Korean BBQ, actually any Korean meal is a winner in our house. While Korean BBQ is packed full of protein and veggies, the marinade for the meat is packed full of sugar, so after countless trials and errors, I've discovered the ultimate marinade to give you that authentic Korean BBQ taste, with less sugar and carbs. All the flavour, none of the nasties.
Korean BBQ Marinade
Serves: 10 serves
300g wagyu shabu shabu (rib eye and flank work well too)
550g pork belly strips
Marinade 48g brown onion
8 garlic cloves
1/2 cup soy sauce
3 tbsp monkfruit sweetener
2 tbsp sesame oil
1/4 tsp cracked black pepper
1/4 tsp Japanese chili seasoning
Chop onion into quarters.
Place all marinade ingredients into a food processor or blender, and blend until marinade is smooth.
Place meat into a large mixing bowl or container and pour the marinade on top.
Give the meat a little massage to make sure all the pieces of meat are coated in the marinade.
Cover and place in the fridge for 3 hours or overnight for maximum flavour.
When ready to cook, preheat the grill to 200°C or get the charcoal BBQ out for a delicious bbq flavour (also allows the fat from the pork belly to cook out).
Place the meat on the grill and cook to your liking.
What about the sides?
We love to serve our Korean BBQ with marinated tofu, zucchini sticks, kimchi and enoki mushrooms*. The boys in our house add a bowl of sushi rice to theirs, but if you're wanting to keep it low carb, cauliflower rice is a great alternative, or forget the rice all together, the meal is filling and satisfying without it.
Simple Marinade for Tofu
1tsp sesame oil
1tsp minced garlic
1tsp minced ginger
2tbsp soy sauce
Place all ingredients in a small mixing bowl, and stir to combine.
Slice pour over tofu, cover and place in the fridge until ready to cook.
*Make sure to track your sides, if you are tracking your macros.
Want more Korean recipes? Check out my Crispy Korean Chicken Wings, less fat and full of protein.