Do you know what Bulgogi is?


It’s some kind of Korean beef stew magic from heaven.

It’s insanely good, and quite possibly my new recipe for beef stew or roast beef. Not that I make those things all that often. Actually, I’ve only made roast beef once or twice in my life.

It also reminds me of the richness of Boeuf Bourguignon, but let me tell ya, it’s a LOT easier. And cheaper. And it only dirties up one pan ~ the slow cooker. That’s it.

We enjoyed this Bulgogi on two separate occasions in “the bunker”, and it took so little time and money to make it. It’s a definite keeper.

The first time was with coconut rice and yummy asparagus, and served in a grown-up version of a kiddie divider plate:



The second time, with some added zucchini, tempeh, and portobello mushrooms!


I LOVED both meals, and now I’m sad it’s gone.

My wonderful long-time friend, Karen (HI KAREN!!!), seriously rocks the Keto diet, so I thought I’d retrofit this recipe to work for people who like to watch their macros.

The original recipe is, admittedly, from the amazing blog, Damn Delicious: https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

The only thing I did differently was to add a box of shiitake mushrooms, cleaned, stems removed, and halved.

When I make this recipe next time, I won’t use as much brown sugar, and I’ll add way more beef and mushrooms, because the sauce can seriously handle it. It’s so flavorful and rich.

Here are my Keto tweaks ~ I’m no Keto expert, so let me know if I’ve overlooked anything!

  • Instead of soy sauce, use coconut aminos
  • Instead of brown sugar, use Stevia brown sugar, and probably way less ~ maybe 1/4 cup? Is molasses Keto? Or brown rice syrup? I could imagine that working really well also.
  • At the end of the recipe, it calls for corn starch to thicken ~ is that Keto? If not, I really think you can leave it out. Especially if you decide to simply eat this as a beef stew, with no rice.
  • And last but not least, obviously you don’t need to eat this with rice. You can add more beef broth and eat it as a soup, or eat it over spaghetti squash or cauliflower rice! If you eat it as a soup, it would be SO good with cabbage and carrots! YUMMM!



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