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Indulge in these bold and flavorful Keto Korean Beef Bowls (Gluten-Free) - a mouthwatering blend of tender beef, crisp broccoli, zesty cucumber kimchi, and fresh radishes, all served on a bed of cauliflower rice. This low-carb and gluten-free delight will take your taste buds on a culinary journey. Try this easy-to-follow recipe today for a delightful and wholesome meal perfect for your keto lifestyle. Savor the taste of Korea without the added carbs and enjoy guilt-free satisfaction with this scrumptious dish.
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Hey there, foodie fam! Welcome to a culinary adventure like no other - Keto Korean Beef Bowls (Gluten-Free)! 🌟🍲💥 I'm absolutely stoked to share the story behind this flavor-packed creation that has been winning hearts (and taste buds) everywhere! 🤩
It all started when I discovered Cucumber Kimchi on TikTok. Mind-blowingly amazing, you guys! 🥒🔥 But then, it got me thinking, "Okay, what else can I do with this deliciousness?" 🤔 And guess what? I found my answer on Pinterest - these jaw-dropping Korean beef bowls filled with kimchi, cucumbers, and a whole lot of yum! 😱🍲
That's when the lightbulb moment happened, and I knew I had to whip up a keto and gluten-free version of this heavenly dish. 🍚🥩 Cauliflower rice laid the foundation, topped with tender Korean beef slices, crisp broccoli, and the star of the show - Cucumber Kimchi! 🌟🎉 Garnished with radishes, green onions, and toasted sesame seeds, this bowl was a legit masterpiece! 🌿💥
But wait, there's more! Allow me to introduce you to my secret weapon - gochugaru, the Korean pepper flake! 🔥🌶️ Most folks use crushed red pepper flakes, and that's cool, but trust me, gochugaru brings that authentic Korean punch of flavor that'll leave your taste buds dancing! 😋🇰🇷
The moment we dug into these Keto Korean Beef Bowls, it was like fireworks of flavor in our mouths! 🔥😍 The crunch, the spice, the everything - just perfect! And here's the best part - it's keto-friendly! So feel free to go back for seconds, thirds, and more, without an ounce of guilt! 🙌🍽️
So, what are you waiting for? Let's dive into this flavor extravaganza together and make some Keto Korean Beef Bowls (Gluten-Free)! 🌈🍲
🥘Keto Korean Beef Bowls (Gluten-Free) Ingredients
These are the ingredients necessary to make Keto Korean Beef Bowls (Gluten-Free).
- Flank Steak - flank steak or skirt steak are my go-to beef for this recipe
- Gochugaru - this Korean chile flake is my secret weapon
- Kimchi - I use my cucumber kimchi in this, which is fabulous
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Korean Beef Bowls (Gluten-Free) Instructions
This is a basic breakdown of the steps involved in making Keto Korean Beef Bowls (Gluten-Free). You will find the full directions in the recipe card at the bottom of the post.
Combine all ingredients for the beef, except the avocado oil and xanthan gum, in zipper top bag. Shake to combine and coat the beef.
Cook the beef for 2 to 3 minutes per side, or until cooked through. Do not crowd the skillet, cook in batches if needed.
Add the reserved marinade to the skillet and bring it to a boil, then reduce to a simmer and whisk in the xanthan gum.
Once the sauce begins to thicken return the beef to the skillet and toss to coat in the sauce.
Hint: For the perfect balance of flavors and texture, marinate the beef for at least 30 minutes to overnight. While longer marinating times can intensify the flavors, be cautious with marinating for more than 24 hours, as the acidic components may start to break down the meat too much. For the best results, follow the recommended marinating time in the recipe, and your Keto Korean Beef Bowls will be bursting with delectable flavors!
- Beef - If you prefer a different cut of beef, you can use skirt steak, or even thinly sliced beef chuck. Just make sure to cut the beef against the grain for maximum tenderness.
- Gochugaru - If you can't find gochugaru flakes, you can substitute with red chili flakes or even a dash of cayenne pepper. While it won't be exactly the same, it'll still add a nice kick of heat.
- Cucumber Kimchi - If you don't want to make cucumber kimchi, store bought kimchi or any other type of pickled vegetables will work well with these beef bowls.
- Tofu Option - For a vegetarian or vegan version, you can substitute the beef with cubed firm tofu. Marinate the tofu in the same marinade ingredients, and then pan-fry or bake it until golden brown and crispy before tossing it with the sauce.
- Add More Veggies - Get creative and add your favorite veggies to the bowls! Sautéed bell peppers, snap peas, shredded carrots, or baby corn would all be excellent additions depending on the carb count you are looking for.
- Noodle Variation - Swap out the cauliflower rice with shirataki noodles or zucchini noodles (zoodles) for a different texture and fewer carbs.
This is the equipment you will need to make Keto Korean Beef Bowls (Gluten-Free).
Store leftover Keto Korean Beef Bowls in an airtight container in the refrigerator for up to 3-4 days.
To freeze, portion the beef and veggies into individual airtight containers. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
If you're looking to add an extra kick to your Keto Korean Beef Bowls, try sprinkling a pinch of crushed gochugaru flakes on top before serving. This will enhance the dish with a burst of fruity spiciness, taking your taste buds on an unforgettable flavor journey! Just be sure to adjust the amount based on your spice preference. Enjoy the heat! 🌶️🔥
FAQ about Keto Korean Beef Bowls (Gluten-Free)
Absolutely! While the recipe calls for beef, you can easily swap it with chicken, pork, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly to ensure your chosen protein is cooked through.
Definitely! Keto Korean Beef Bowls are perfect for meal prepping. You can marinate the beef in advance, chop the veggies, and store them separately. Assemble the bowls when you're ready to enjoy, and you'll have a delicious and nutritious meal ready in no time.
Yes! If you're looking to stock up, freeze the beef and veggies in separate airtight containers. When you're ready to enjoy them, simply thaw in the refrigerator and reheat for a quick and tasty meal.
Looking for other recipes like this? Try these:
- Beef Zoodle Stir Fry
- Copycat PF Chang’s Chicken Lettuce Wraps
- Keto Chicken Satay with Spicy Peanut Sauce
- Keto Bibibimbap
- Keto Dak Bulgogi – Spicy Korean Chicken
- Whole30 Baked Salmon with Gochujang Glaze
Keto Korean Beef Bowls (Gluten-Free)
For the Korean beef
- 1 lb flank steak cut in thin strips against the grain (cut the strips into 2 inch pieces)
- 1/4 cup beef bone broth
- 3 tbsp Low sodium Tamari or coconut aminos
- 2 tbsp toasted sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp Besti Brown Sweetener
- 3 cloves garlic minced
- 2 tbsp ginger paste
- 1 tsp gochugaru (Korean red pepper flakes)
- 2 tbsp Avocado or olive oil
- 1/2 tsp xanthan gum
For the bowls
- 16 ounces frozen cauliflower rice (4 cups) or 1/2 of a large head of cauliflower, riced
- 12 ounces broccoli florets fresh or frozen
- 2 cups Cucumber Kimchi
- 4 large radish thinly sliced
For the garnish
- 2 green onions chopped
- toasted sesame seeds
- Combine all ingredients for the beef, except the avocado oil and xanthan gum, in zipper top bag. Shake to combine and coat the beef. Allow the beef to marinate for at least 30 minutes or overnight.
- Heat the avocado oil in a large skillet over medium-high heat.
- Once hot, add in the beef, reserving the marinade, and cook for 2 to 3 minutes per side, or until cooked through. Do not crowd the skillet, cook in batches if needed.
- Remove the beef to a plate.
- Add the reserved marinade to the skillet and bring it to a boil, then reduce to a simmer and whisk in the xanthan gum.
- Once the sauce begins to thicken return the beef to the skillet and toss to coat in the sauce.
- Cover and reduce the heat to low.
- Meanwhile, In a large pot of salted water, boil your broccoli florets if using fresh, or microwave it if using frozen.
- Cook frozen or fresh cauliflower rice in the microwave if frozen, or in the pan with 2 tablespoons oil if fresh for 3 to 5 minutes, or until crisp tender.
- Build your meal prepped beef bowls with cauliflower rice, broccoli florets, cucumber kimchi, Korean beef, radishes, green onion, and toasted sesame seeds.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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