Description
A flavorful and spicy dish combining traditional Bulgogi with kimchi served in a low-carb cheesesteak style bowl.
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 1 cup kimchi, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 cup sliced mushrooms
- 1 cup shredded cheese (optional)
- 2 cups cauliflower rice
Instructions
- Marinate the sliced ribeye steak in a mixture of gochujang, soy sauce, sesame oil, garlic, and ginger for at least 30 minutes.
- In a skillet, heat a small amount of oil over medium-high heat and cook the marinated ribeye until browned.
- Add the bell peppers, onions, and mushrooms to the skillet, cooking until softened.
- Stir in the chopped kimchi and cook for an additional 2-3 minutes.
- Serve the mixture over cauliflower rice and top with shredded cheese if desired.
Notes
- This dish can be adjusted for spice level by adding more or less gochujang.
- For a vegetarian version, substitute the ribeye with tofu.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg