Korean Paleo Breakfast Bowl: Spicy Bulgogi Beef with Cauliflower Rice & Kimchi

Allergens

None

Ingredients

• 8 oz grass
• fed beef, thinly sliced
• 2 cups cauliflower rice
• 1 cup kimchi
• 2 eggs
• 1/4 cup gochujang (Korean red pepper paste)
• 2 tbsp coconut aminos
• 1 tbsp raw honey
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 green onion, sliced
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste
• Avocado oil, for cooking

Instructions

1. In a large bowl, combine the gochujang, coconut aminos, honey, garlic, ginger, salt, and pepper. Mix well and set aside.
2. Heat 1 tbsp of avocado oil in a pan over medium high heat. Add the sliced beef to the pan and cook until browned. Pour the gochujang mixture over the beef and stir fry for about 2 minutes, or until the sauce has thickened. Set aside.
3. In another pan, heat 1 tbsp of avocado oil and add the cauliflower rice. Cook until softened and slightly golden. Season with salt and pepper to taste.
4. Fry the eggs to your preference.
5. Assemble the dish by placing a portion of cauliflower rice in a bowl, adding the bulgogi beef on top, followed by kimchi and a fried egg. Garnish with sliced green onions and chopped cilantro.

Chef’s Insight

The key to this dish is balancing the flavors of spicy, sweet, and sour, while ensuring a perfect texture contrast between the soft bulgogi beef and crunchy cauliflower rice.

Notes

For an even healthier option, you can use grass-fed beef for its higher nutritional content.