Delectable Korean Paleo Breakfast Feast: Bulgogi Hash and Kimchi Fried Rice

Allergens

Soy (from kimchi)

Ingredients

• 1 lb grass
• fed ground beef
• 3 cups kimchi
• 2 cups cauliflower rice
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 4 green onions, chopped
• 1/4 cup coconut aminos
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, grated
• Salt and pepper to taste
• Cooking oil for frying
• Optional: Sunny side up eggs for serving

Instructions

1. In a large skillet, heat 1 tablespoon of coconut oil over medium high heat. Add the sliced onions and cook until they become translucent, about 3 minutes.
2. Add the garlic and ginger to the skillet, stirring for another minute to release their aromas.
3. Incorporate the ground beef into the skillet, breaking it up with a spoon. Cook until browned and cooked through. Season with salt and pepper.
4. Transfer the cooked beef mixture to a bowl and set aside. In the same skillet, heat another tablespoon of coconut oil over medium heat. Add the cauliflower rice and cook for 5 7 minutes, or until slightly tender.
5. Stir in the kimchi and rice vinegar, then mix in the cooked beef mixture. Cook for an additional 2 minutes to allow flavors to meld together.
6. Drizzle the sesame oil over the bulgogi hash and kimchi fried rice, then stir well to combine. Adjust seasonings as needed.
7. Serve hot with sunny side up eggs, if desired.

Chef’s Insight

The combination of savory bulgogi hash and tangy kimchi fried rice creates a perfect balance of flavors that will transport you straight to Korea.

Notes

This recipe combines traditional Korean flavors with a Paleo twist, creating a delectable breakfast experience.