August 11, 2021

Korean Beef Bowls

I feel like an egg on top of any dish makes it better and that is especially true with a Korean Beef Bowl. Make sure to pickle your carrots and cucumber the day before you are wanting to make this dish. Don't skip this part of the recipe, it isn't too time consuming and adds a whole layer of flavor to the dish you won't want to miss out on.

Korean Beef Bowls

Beef bowls are a great way to use ground beef and liven it up. Top the bowl with a fried egg and pickled carrots and cucumber, and you'll be making this every week. It's Whole30 and Paleo compatible.




• 1 C coconut aminos
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1 T rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 lbs ground beef
• 2-12oz bags frozen cauliflower rice
• 2 T everything but the bagel seasoning
• 1 T ghee
• 2 green onions, thinly sliced
• 1/2 cucumber, thinly sliced (as thin as possible)
• 6 carrots, use a peeler to make ribbons
• 2 C rice vinegar  
• 1 tsp sea salt


1. Using two mason jars, place 1 cup rice vinegar and 1/2 tsp sea salt in each jar. In one jar add the sliced cucumbers and in the other jar add the carrot ribbons. Fill the jars to the top with water. Place the lid on the jars, shake everything together and place in the refrigerator for 24 hours.

2. After at least 24 hours, use a small sauté pan on medium heat and add the coconut aminos, fish sauce, sesame oil, 1 tablespoon rice vinegar, garlic powder, and onion powder. Bring to a boil and reduce the sauce mixture until it coats the back of a spoon, about 5-7 minutes. Once it’s reduced, set it aside.

3. In a medium skillet on medium heat, add 1 tablespoon of ghee. Once the skillet is hot, add the ground beef and break into small pieces. Continue cooking the beef until there is no longer any pink. Drain the beef of any excess liquid. Turn the heat to low and add the coconut amino sauce to the beef and mix thoroughly.

4. In a separate large skillet, add the cauliflower rice and Everything but the Bagel seasoning. Stir the cauliflower rice until it’s warmed through.

5. To serve add the cauliflower rice and beef. Top with the pickled cucumbers, pickled carrots, green onions, and a fried egg.


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