Spicy Keto Beef Bulgogi Bowl (Low Carb Korean Style) is a bold, high-protein keto meal packed with tender marinated beef, fiery Korean flavors, and crisp fresh veggies without the sugar-heavy sauces. This Spicy Keto Beef Bulgogi Bowl (Low Carb Korean Style) recipe delivers fast prep, clean ingredients, and a deeply savory kick perfect for weeknight dinners, meal prep, weight loss, and anyone craving Korean-inspired flavor while staying fully low carb.

About This Recipe

Korean food has exploded in popularity worldwide, and bulgogi is one of the most iconic dishes to come out of Korean cuisine. Traditionally, bulgogi means “fire meat,” referring to thinly sliced beef marinated in a sweet and savory sauce, then grilled or stir-fried until caramelized and juicy. The challenge for keto eaters is that the classic marinade usually contains sugar, rice wine, or other high-carb ingredients that don’t play well with a low-carb lifestyle. That’s where this keto-friendly bulgogi bowl comes in.

This spicy version delivers all the bold flavors you’d expect: garlic, ginger, sesame oil, chili, and tamari (a gluten-free soy sauce alternative) – without the sugar bomb. Instead of sweeteners that spike blood sugar, we use keto-friendly monk fruit or erythritol to balance the salty and spicy flavors. The result? Tender slices of beef that soak up every bit of heat and umami.

The best part is how easy this meal is to customize. Serve it over cauliflower rice for a filling bowl, add pickled cucumbers or kimchi for freshness, and sprinkle with sesame seeds for crunch. The high protein from the beef, healthy fats from sesame oil, and fiber from the veggies make this a perfectly balanced keto lunch that keeps you full for hours.

Beyond taste, this recipe is also quick and practical. You can marinate the beef in advance and keep it in the fridge overnight. When it’s time to cook, the dish comes together in less than 15 minutes – ideal for busy weekdays when you want something fast but still crave that punch of flavor. It’s also a great meal prep option since the beef reheats beautifully, and the cauliflower rice can be stored separately for easy assembly.

Whether you’re new to Korean food or a long-time fan looking for a low-carb twist, this spicy keto beef bulgogi bowl is the perfect introduction. It’s bold, colorful, satisfying, and proof that keto eating doesn’t mean boring food. Serve it for lunch, dinner, or even impress friends with a healthy takeout-style dish made right at home.

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Why You’ll Love This Recipe

🔥 Bold spicy Korean flavors without the carbs
🍚 Served over fluffy cauliflower rice instead of regular rice
🥒 Fresh, crisp toppings like cucumber and sesame seeds balance the heat
⏱ Ready in under 30 minutes – perfect for lunch prep

Ingredients

1 lb flank steak or entrecôte, thinly sliced
2 tbsp sesame oil
3 tbsp tamari (or soy sauce if not gluten-free)
1 tbsp rice vinegar (unsweetened)
2 tsp monk fruit or erythritol sweetener
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 tbsp gochugaru (Korean chili flakes) or red chili paste (sugar-free)
1 tbsp avocado oil (for frying)
400 g cauliflower rice
1 cucumber, thinly sliced
2 green onions, chopped
1 tbsp sesame seeds

Instructions

In a large bowl, combine sesame oil, tamari, rice vinegar, sweetener, garlic, ginger, and chili flakes. Mix well.
Add the thinly sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (overnight for best flavor).
Heat avocado oil in a skillet or wok over high heat. Add the beef and cook quickly until browned and caramelized, about 3–4 minutes.
While the beef cooks, microwave or pan-fry the cauliflower rice until hot.
Assemble bowls: add cauliflower rice, top with spicy bulgogi beef, sliced cucumber, green onion, and sprinkle sesame seeds over the top.

Nutrition (per serving)

Calories: 390 kcal
Protein: 32 g
Fat: 26 g
Net Carbs: 6 g
Fiber: 3 g

FAQ

Can I make this ahead of time?
Yes, marinate the beef the night before and store it in the fridge. Cook when ready to serve.
Is gochugaru keto-friendly?
Yes, it’s just dried chili flakes without added sugar. Just avoid pre-mixed chili pastes that may contain sugar.
What beef cut works best?
Flank steak or ribeye works well. Thin slicing is key for tenderness.
Can I use chicken instead?
Absolutely – chicken thighs are a great substitute for beef in this recipe.

Variations & Substitutions

Swap beef for chicken or pork.
Use zucchini noodles instead of cauliflower rice.
Add sugar-free kimchi on top for extra probiotics.

Serving Suggestions

Serve with a side of sesame spinach (sigeumchi namul).
Add a fried egg on top for a Korean bibimbap vibe.
Pair with sugar-free kimchi for an authentic kick.

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