Korean Beef Bowls

  • 1 lb. ground beef
  • 1 tsp sea salt
  • 3 tbsp gluten-free soy sauce or Bragg’s Aminos
  • 1 tbsp fresh grated ginger (or 1/2 tbsp dried ginger)
  • 3 garlic bulbs – pressed
  • 5 green onions – chopped
  • cauliflower rice (optional: with onions and peppers)
  • 1 egg per person.
  • Kimchi or sauerkraut.

Serves 4-5

Brown ground beef with sea salt, soy sauce and black pepper (to taste) adding crushed garlic, ginger, and white portions of chopped green onions during last 7-9 minutes of browning. While meat is browning, start cauliflower rice by warming 2 tbsp coconut oil or butter in sauce pan and then adding 12-16 ounces of cauliflower rice with 1/4 cup water (frozen “rice” is fine). Salt and pepper “rice” to taste, cover with lid to simmer and cook until tender.

To prepare eggs, warm 1 tbsp coconut oil or butter in skillet, once hot, crack eggs individually into pan to make fried eggs (or sunny-side up, if desired).

To serve: Layer cauliflower “rice” in bottoms of bowls, then divide up beef, place egg and 1/4 cup of kimchi on top of each beef bowl and garnish with green tops of green onions.