Spicy Korean Beef Bulgogi Bowl with Cauliflower Rice and Kimchi Slaw (Gluten-Free)
A flavorful korean dinner perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz beef sirloin, thinly sliced 1 cup cauliflower rice 2 cups kimchi slaw 4 tbsp bulgogi marinade (soy sauce, sugar, garlic, onion, sesame oil, black pepper) 2 green onions, chopped Salt and black pepper, to taste
Instructions
- In a large bowl, combine the sliced beef with the bulgogi marinade. Mix well and let it sit for 15 minutes.
- While the beef is marinating, prepare the cauliflower rice according to package instructions. Season with salt and black pepper to taste.
- Heat a non stick skillet over medium high heat. Cook the marinated beef until browned and cooked through. Set aside.
- Assemble the bowl by placing a scoop of cauliflower rice at the bottom, followed by the cooked beef, and finally the kimchi slaw on top.
- Garnish with chopped green onions and serve immediately.
Chef’s Insight
The key to this dish is the perfect balance of flavors and textures. The beef should be tender, while the cauliflower rice adds a satisfying mouthfeel. The kimchi slaw provides a crispy contrast, making each bite even more delicious.
Notes
Adjust the bulgogi marinade to your desired spiciness level Customize the kimchi slaw with your favorite vegetables