Keto Korean Beef Bowl

A sizzling 25-minute Korean beef bowl with savory-sweet sesame ground beef over riced cauliflower, topped with a jammy egg and scallions. Just 6.2g net carbs per serving, this gochujang-spiked weeknight dinner delivers big flavor without the rice or sugar.

Jordan Lee

Head of Nutrition · June 18, 2026

Nutrition per serving

Per serving · makes 4. Values are estimates; brands vary.

Ingredients

• 1 1/2 lb ground beef (80/20)
• 1 large head cauliflower, riced (about 24 oz)
• 1/4 cup coconut aminos
• 2 tbsp toasted sesame oil, divided
• 1 tbsp gochujang (check for no added sugar) or 1 tsp red pepper flakes
• 1 tbsp granulated monk fruit sweetener
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 large eggs
• 3 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Salt and black pepper to taste

Instructions

1. 1

   In a small bowl, whisk together the coconut aminos, gochujang, monk fruit sweetener, and 1 tablespoon of the sesame oil to make the sauce. Set aside.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, 6 to 8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan.

3. 3

   Push the beef to one side, add the garlic and ginger to the open space, and cook until fragrant, about 30 seconds. Stir in the sauce and simmer 2 minutes until glossy. Season with salt and pepper, then remove from heat.

4. 4

   Meanwhile, heat the remaining 1 tablespoon sesame oil in a second skillet over medium-high. Add the riced cauliflower and cook, stirring, until tender-crisp, 5 to 6 minutes. Season with salt.

5. 5

   Fry the eggs to your liking (sunny-side up with a jammy yolk works beautifully here).

6. 6

   Divide the cauliflower rice among 4 bowls, top with the Korean beef, and finish each with a fried egg, sliced scallions, and a sprinkle of sesame seeds.

Tips & notes

• No gochujang? Swap in 1 teaspoon of red pepper flakes plus a dab of tomato paste for similar heat and color without the carbs.
• Store leftover beef and cauliflower rice (without the egg) in an airtight container in the fridge for up to 4 days. Reheat in a skillet and add a fresh egg when serving.
• For extra richness and crunch, stir in a handful of sliced mushrooms or top with kimchi (about 1g net carb per 2 tbsp).

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