Savory, sweet, and perfectly caramelized — these Keto Beef Bulgogi Bowls bring the bold flavors of Korean BBQ to your low-carb table. Tender beef, marinated in soy, garlic, and sesame, served over cauliflower rice for a satisfying meal that’s both healthy and indulgent.
About This Recipe
Bulgogi, often translated as “fire meat,” is one of Korea’s most beloved dishes. Traditionally made with thin slices of beef marinated in a sweet, savory sauce, it’s grilled or pan-seared to perfection and served with rice. While delicious, the classic version often relies on sugar and white rice, making it less than ideal for a keto lifestyle. This Keto Beef Bulgogi Bowl offers a low-carb twist that keeps all the iconic flavors while staying perfectly within keto guidelines.
The heart of this recipe is the marinade. A combination of soy sauce (or tamari for gluten-free), sesame oil, garlic, ginger, and a keto-friendly sweetener like erythritol or allulose mimics the traditional sweet-savory bulgogi profile without the carbs. Thinly sliced beef—ribeye or sirloin works beautifully—is marinated for at least 30 minutes (or overnight for maximum flavor) and then seared quickly in a hot pan to develop that caramelized, umami-rich crust.
Instead of rice, this bowl features cauliflower rice, which soaks up the bulgogi juices and keeps the dish light and low-carb. Adding toppings like avocado slices, green onions, sesame seeds, or even a fried egg transforms this dish into a full, satisfying meal. The combination of tender beef, creamy avocado, and crisp fresh veggies makes each bite layered with flavor and texture.
Not only is this dish keto-friendly, but it’s also quick to prepare, making it perfect for busy weeknights. You can marinate the beef ahead of time, then simply cook and assemble the bowls in under 30 minutes. It’s meal-prep friendly, reheats well, and offers a unique alternative to more common keto dinners like casseroles or salads.
From a nutritional standpoint, this recipe balances protein, healthy fats, and fiber while keeping carbs low. The cauliflower rice adds volume and nutrients without excess carbs, while the avocado provides creaminess and satiating fats. If you’re looking to add variety to your keto rotation, this dish delivers international flair, comfort, and nutrition in every bite.
Whether you’re already a fan of Korean food or trying bulgogi for the first time, this keto version proves that you don’t have to give up global flavors while staying low-carb. It’s bold, satisfying, and perfect for anyone who wants to elevate their weeknight dinner with something a little different.
Why You’ll Love This Recipe
- Bold Korean-inspired flavors without the sugar 🥢
- Quick and easy—ready in under 30 minutes
- Low-carb, gluten-free, and meal-prep friendly
- Customizable with toppings like avocado or fried egg
- Perfect for when you want something different from classic keto dinners
Ingredients
- For the beef marinade:
- 1 lb (450 g) ribeye or sirloin, thinly sliced
- 3 tbsp soy sauce or tamari (gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp powdered erythritol or allulose
- 1/2 tsp red pepper flakes (optional)
- For the bowls:
- 4 cups cauliflower rice
- 1 tbsp avocado oil (or olive oil)
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Optional: fried egg, kimchi (sugar-free)
Instructions
- In a bowl, whisk soy sauce, sesame oil, rice vinegar, garlic, ginger, sweetener, and red pepper flakes.
- Add sliced beef and marinate at least 30 minutes (overnight for best flavor).
- Heat a skillet over high heat, add marinated beef, and cook 2–3 minutes until browned and caramelized.
- In another pan, sauté cauliflower rice in avocado oil until tender, about 5 minutes. Season lightly with salt.
- Assemble bowls: cauliflower rice on the bottom, beef on top, then garnish with avocado, green onions, sesame seeds, and optional egg or kimchi.
Nutrition (per serving)
- Calories: ~390
- Fat: 27 g
- Protein: 28 g
- Net Carbs: 6 g
- Fiber: 3 g
FAQ
- Can I use chicken instead of beef?
Yes—chicken thighs or pork work well with the same marinade. - Is this recipe spicy?
Not unless you add red pepper flakes; it’s easy to keep it mild. - Can I meal prep this?
Yes, store the beef and cauliflower rice separately, then reheat and assemble. - What’s the best beef to use?
Ribeye has the best flavor, but sirloin is a leaner option.
Variations & Substitutions
- Use coconut aminos instead of soy sauce for soy-free
- Swap cauliflower rice for zucchini noodles
- Add spinach or bok choy for extra greens
- Top with a fried egg for a bibimbap-style bowl
Serving Suggestions
- Serve with sugar-free kimchi for authentic Korean flair
- Add a side of roasted broccoli or asparagus
- Pair with keto cucumber salad for freshness
- Great as a weeknight dinner or meal-prep lunch
Keto Beef Bulgogi Bowls
Ingredients
For the beef marinade
- 1 lb ribeye or sirloin, thinly sliced
- 3 tbsp soy sauce or tamari (gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 tbsp powdered erythritol or allulose
- 1/2 tsp red pepper flakes (optional)
For the bowls
- 4 cups cauliflower rice
- 1 tbsp avocado oil (or olive oil)
- 1 avocado (sliced)
- 2 green onions (thinly sliced)
- 1 tbsp sesame seeds
Optional
- fried egg
- kimchi (sugar-free)
Instructions
- In a bowl, whisk soy sauce, sesame oil, rice vinegar, garlic, ginger, sweetener, and red pepper flakes.
- Add sliced beef and marinate at least 30 minutes (overnight for best flavor).
- Heat a skillet over high heat, add marinated beef, and cook 2–3 minutes until browned and caramelized.
- In another pan, sauté cauliflower rice in avocado oil until tender, about 5 minutes. Season lightly with salt.
- Assemble bowls: cauliflower rice on the bottom, beef on top, then garnish with avocado, green onions, sesame seeds, and optional egg or kimchi.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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