If you love KBBQ, you need to try this sugar free take on this popular Korean classic! Juicy and flavorful bulgogi beef paired with a rainbow array of veggies and brown rice, it's nutritious, delicious and oh so satisfying!
Prep Time 10 mins
Cooking Time 20 mins
- Rinse bean sprouts. Boil for 3 minutes then drain. Season with a sprinkle of salt to taste. Set aside.
- Grate carrot. Sauté in a non-stick skillet with a little bit water. Season with a sprinkle of salt to taste. Set aside.
- Sauté spinach in a non-stick skillet with a little bit water. Season with a sprinkle of salt to taste. Set aside.
- In a bowl, beat eggs with a pinch of salt. Heat up a non-stick skillet over low heat. Add beaten eggs to skillet and let it cook into a thin, flat omelette. When it's almost completely set, flip and cook the other side for 30-40 seconds. Remove from heat. Let cool slightly then cut into strips.
- In a bowl, mix together all ingredients for the bulgogi marinade. Add beef and stir well to ensure all the slices are covered completely. Let sit for 5 minutes. Then, heat up a non-stick skillet over medium heat. Add beef (drained slightly) to skillet and cook for 1-2 minutes or until cooked through. Remove from heat.
- Assemble your rice bowls. First, lay a bed of rice in the bottom of the bowl. Then, neatly arrange the bulgogi beef, omelette strips, carrots, bean sprouts. spinach and seasoned seaweed flakes on top of the rice. Finish with a sprinkle of sesame seeds. Enjoy!
- You may substitute soy sauce with tamari.
- You may substitute monk fruit erythritol sweetener with any other sweetener of choice.
- To make this vegetarian friendly, you may use seitan, enoki or king oyster mushrooms in place of the beef. The marinade will work well with them as well!
- Korean seasoned seaweed flakes is also known as kimjaban. It's basically roasted and salted seaweed flakes that adds an addictive crunch to any rice dishes! You can find it in Asian supermarkets.