Korean Keto Zucchini Noodle Bibimbap Bowl

Allergens

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Ingredients

• 4 medium zucchinis 1 tablespoon sesame oil 2 cups mixed vegetables (bell peppers, carrots, cucumber) 8 oz sliced mushrooms 1 cup cooked ground meat (beef or chicken) 2 cloves garlic, minced 4 large eggs Salt and pepper, to taste Green onions, thinly sliced, for garnish

Instructions

1. Using a spiralizer, slice the zucchinis into noodle shapes. Set aside.
2. In a large pan over medium heat, add sesame oil. Add garlic and cook until fragrant.
3. Add mixed vegetables and mushrooms to the pan, stirring occasionally until tender. Season with salt and pepper to taste. Remove from heat and set aside.
4. In a separate pan, cook ground meat of choice until fully cooked. Set aside.
5. Heat a non stick pan over medium heat, add a small amount of oil and crack each egg into the pan. Cook until the white is set but the yolk remains runny. Season with salt and pepper to taste, and then transfer to a plate.
6. Assemble the dish by layering zucchini noodles in a bowl, adding cooked vegetables, meat, and an egg on top. Garnish with sliced green onions. Serve immediately.

Chef’s Insight

This dish is a great way to enjoy a keto-friendly meal while still savoring the flavors of Korean cuisine.

Notes

Feel free to adjust the spiciness of the dish by adding more or less gochujang sauce.