Description
A delicious and spicy Keto-friendly bowl featuring bulgogi beef, kimchi, and melted mozzarella cheese.
Ingredients
Scale
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup kimchi, chopped
- 1 cup bell peppers, sliced (any color)
- 1 cup onions, sliced
- 1 cup shredded mozzarella cheese
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add the sliced beef and season with soy sauce, gochujang, garlic powder, ginger powder, salt, and pepper.
- Cook for about 5-7 minutes, stirring frequently, until the beef is browned and cooked through.
- Add the sliced bell peppers and onions to the skillet.
- Cook for an additional 3-4 minutes until the vegetables are tender.
- Stir in the chopped kimchi and cook for another 2 minutes until heated through.
- Remove from heat and sprinkle shredded mozzarella cheese on top.
- Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt.
- Serve the bulgogi mixture in bowls, garnished with chopped green onions.
Notes
- For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes.
- You can substitute the beef with chicken or tofu for a different protein option.
- For added crunch, serve with a side of fresh cucumber slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg