Keto Bibimbap

Keto Bibimbap is a low-carb twist on the traditional Korean dish, combining vibrant vegetables, protein-rich eggs, and savory beef, all drizzled with a spicy, keto-friendly gochujang sauce. This delicious breakfast is not only satisfying but also packed with nutrients to kickstart your day.

Ingredients

• Zucchini - 200 grams
• Shiitake mushrooms - 100 grams
• Spinach - 100 grams
• Ground beef - 200 grams
• Eggs - 2 large
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochujang (keto-friendly) - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 teaspoon
• Green onions - 1 stalk, sliced

Steps

1. Spiralize the zucchini into noodles and set aside.
2. In a skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add ground beef to the skillet, season with soy sauce, salt, and black pepper, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
4. In the same skillet, add sliced shiitake mushrooms and spinach, cooking until mushrooms are tender and spinach is wilted, about 3-4 minutes.
5. In a separate pan, fry the eggs sunny side up until the whites are set, about 3-4 minutes.
6. In a large bowl or plate, arrange the zucchini noodles, spoon the beef and vegetable mixture on top, and place the fried egg in the center.
7. Drizzle with gochujang sauce, sprinkle with sesame seeds and sliced green onions, and serve immediately.

Nutrition

• Calories: 550
• Protein: 38 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 180 mg
• Total Fat: 42 g
• Saturated Fat: 12 g
• Unsaturated Fat: 28 g
• Water: 0.5 L

Health Benefits

• High in protein to support muscle health.
• Rich in vitamins and minerals from the variety of vegetables.

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