1.   Prepare the Bulgogi Sauce – Keto Korean BBQ Sauce: Weigh out 402 g (14 oz) and add either the finely diced chili peppers or sub with either the cayenne pepper or chili flakes. Stir well to combine. Cover and place in the fridge until needed

2.   If using previously frozen meat, thaw it, and bring meat, whether frozen or refrigerated, to room temperature (See FYI for guide to thickness and suggestions for preparing or cutting meat into thin sections for Korean BBQ)

3.   Into a deep sided mixing bowl, add half of my Keto Bulgogi Sauce – Keto Korean BBQ Sauce

4.   Add the separated sheets of pork into the bowl, then pour the rest of the Keto Bulgogi Sauce on top. Carefully toss the meat in the sauce

5.   Cover the bowl with cling wrap and allow the marinade to tenderize and flavor the pork Marinate for a minimum of 1 hour. Longer is better, if you have time, let marinate overnight

6.   Take bowl of marinating pork out of the fridge at least 30 minutes before using (to allow meat to get to room temperature)

7.   Peel the carrot and cut thin 1/2 cm or 1/4 inch diagonal sections. Cut each section into thin 1/2 cm or 1/4 inch matchsticks. Set aside

8.   Cut the mushrooms into sections. Set aside

9.   OPTIONAL: dice up the chili peppers for spicy version or use the cayenne pepper to add spicyness

10.   Heat your wok, skillet or outdoor BBQ. If using a wok or skillet, heat the pan over medium heat, then add the first 2 tbsp of roasted sesame seed oil. Coat the bottom and sides of the pan you are using. NOTE: The traditional and authentic method to make Bulgogi – Korean BBQ is on top of a charcoal grill / BBQ – you will however, need a fine steel mesh, BBQ grill pan or use aluminum foil on which to cook the meat so that the thin sheets of meat do not fall through the BBQ grate

11.   Place each sheet of marinated meat flat onto the pan surface – do not crowd the meat. Best results will be obtained if meat is cooked in small batches. Cook until lightly crusty and golden brown. Flip and cook the other side until it, too, has a golden-brown crust. Remove, placing on serving plate. Cover with a tent of aluminum foil to keep warm

12.   Repeat the steps by first adding one additional tbsp of oil and the next batch of the marinated Bulgogi pork. Repeat until done

13.   Lastly, for the vegetables: pour in the remaining sauce from the marinade, heat up and add the mushrooms. Cook until mushrooms are also slightly crispy on the outside, about 3 minutes. Scoop out and place into a separate bowl

14.   Toss the match stick carrots into the pot with the remaining marinade and stir fry until the carrots are a bit browned but still at the crispy stage – about 2 to 3 minutes. Scoop out and place into a separate bowl

15.   To assemble on a platter, layer about half of the Spicy Pork Bulgogi onto a serving platter, sprinkle half of the carrots over the surface, repeat with the half of the mushrooms and green onions. Lay the rest of the Spicy Pork Bulgogi on top and again sprinkle the carrot match sticks and mushrooms on top. Finish with a light sprinkling of the green onions

16.   OPTIONAL: Bulgogi is eaten wrapped in a leaf of soft lettuce, such as Boston/Butter lettuce or iceberg lettuce. Enjoy!