Tuesday, August 20, 2013

Recipe: Beef Bulgogi

Things have been a little quiet on the gourmande front because I'm losing weight at the moment, but that means plenty of room for good low carb recipes. This is one of our home favourites.

Beef Bulgogi

2 tbspn of soy sauce
3 tbspn of water
1 tbspn of Mirin 
1 tbspn of honey (or Splenda for low carb)
2 tbspn of sesame oil
2 chopped green onions
4 cloves of minced garlic
pinch black pepper
500g Sirloin Steak

To Serve

1/2 cup ssamjang
leaves of 1 head of romaine


  • Cut the beef into very thin slices; for best effect chill or freeze slightly so you can cut thin strips
  • In a bowl mix the soy sauce, water, mirin, honey, sesame oil
  • Add the green onions, black pepper and garlic then mix thoroughly
  • Add the beef strips and stir to ensure that all the beef is covered
  • Marinade for at least 4 hours

  • Heat a BBQ or a flat grill until very hot. For best effect I tend to oil the pan slightly with more sesame oil and a little salt
  • Grill the meat in small batches, it will cook quickly so be ready to flip and transport off the grill.

  • Serve with cold lettuce leaves and ssamjang. You can buy ssamjang at most Korean and Asian supermarkets or you can make some fresh 
  • Place a piece of lettuce in your hand, slather on some ssamjang and then 2-3 pieces of meat. Wrap up the lettuce leaf for low carb Korean deliciousness

Saturday, August 3, 2013

Recipe: Low Carb Buffalo Chicken

Buffalo Chicken

500g chicken breast
8 tbpsn hot sauce (Tapatio for preference)
8 tbspn butter
2 tbspn low sugar ketchup
2 tbspn white vinegar
2 tbpsn almond flour
1 tspn smoked paprika
1/2 tbspn chili flakes
oil for frying


  • Cut the chicken into strips or cubes, the smaller the pieces the higher the oil saturation will be so watch your calories and think smart
  • In a bag place salt, pepper, chili, paprika and almond flour. Then place the chicken in the bag, shake until the chicken is well coated 
  • Heat the pan super hot and add the chicken
  • Fry until the chicken is brown and crisp, then place asside
  • While the pan is still hot add the butter and melt on a medium heat
  • Add the hot sauce, vinegar and ketchup and mix until a smooth consistency
  • Add the chicken back to the fry pan and shake to coat the chicken
  • Serve with celery sticks and fresh Ranch or Blue Cheese dressing
  • Best accompanied with your favourite low carb beer or soda