Hot Pot Bulgogi (Diet Version)

Name: Hot Pot Bulgogi (Diet Version)
Total time: 40 min
Yield: 1782 g
Ingredients: King oyster mushroom 120 g; Enoki mushroom 340 g; Onion 265 g; Green onion 470 g; Round beef slices 260 g; Green onion 180 g; Minced garlic 35 g; Allulose syrup 50 ml; Brewed soy sauce 501 60 g; Ground black pepper 2 g

Hot pot bulgogi recipe using allulose

Cook 40 min Difficulty NORMAL 1,041 kcal

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Ingredients

Main ingredients

King oyster mushroom 120 g
Enoki mushroom 340 g
Onion 265 g
Green onion 470 g
Round beef slices 260 g

Seasonings/Sauce

Green onion 180 g
Minced garlic 35 g
Allulose syrup 50 ml
Brewed soy sauce 501 60 g
Ground black pepper 2 g

Nutrition summary

Carbohydrates 170.46 g 55%

Protein 94.57 g 31%

Fat 19.81 g 14%

Serving size 1782g

Cooking steps

1

Make the marinade according to the ratio (for 3 servings).
2

Add the meat to the marinade first, separating each slice and mixing well.
3

Add the prepared vegetables and mix together.
4

Transfer everything to a container and let it marinate in the refrigerator for about half a day.
5

Take out 1/3 from the container and put it into a hot pot.
6

Pour just enough water to submerge the ingredients slightly, then bring to a boil.
7

Adjust seasoning with soy sauce or black pepper to taste.
8

Boil well and enjoy.

Hot Pot Bulgogi (Diet Version)

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