Korean Keto Breakfast Bowl: Spicy Bulgogi and Kimchi Fried Rice

Allergens

Soy (soy sauce)

Ingredients

• 1 cup cooked cauliflower rice
• 1/2 cup kimchi
• 8 oz thinly sliced beef sirloin
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1/2 tsp minced garlic
• 1/4 tsp black pepper
• Green onions, for garnish
• Sesame seeds, for garnish
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine beef sirloin, gochujang, sesame oil, soy sauce, minced garlic, and black pepper. Mix well and set aside to marinate for 15 minutes. In a non stick pan over medium heat, cook the marinated beef until browned and slightly crispy. Remove from pan and set aside. In the same pan, add olive oil and cook cauliflower rice until golden brown and crispy. Add kimchi to the pan, stirring to combine with the cooked cauliflower rice. Cook for 2 3 minutes, allowing flavors to meld. Combine cooked bulgogi beef and fried rice in a bowl, garnish with green onions and sesame seeds, and serve immediately.

Chef’s Insight

The secret to a flavorful keto breakfast lies in combining bold Korean flavors with satisfying textures.

Notes

Adjust the spiciness of the dish to your preference by altering the amount of gochujang used.