Keto Bibimbap with Zucchini Noodles

Ingredients

• 4 cups Zucchini Noodles (Zoodles)
• 1/2 lb Ground Beef
• 2 cups Spinach
• 1 medium Carrot
• 1/2 medium Cucumber
• 1 cup Bean Sprouts
• 4 large Eggs
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Rice Wine Vinegar
• 1/2 tsp Erythritol or Monk Fruit Sweetener

Instructions

1. 1Prepare the 4 cups of Zucchini Noodles (Zoodles) using a spiralizer or vegetable peeler.
2. 2Place a 10-inch skillet over medium-high heat (350°F/175°C). Add the 1/2 lb Ground Beef and cook, breaking it up with a spoon, for 5-7 minutes, or until it is no longer pink. Drain off any excess fat. Stir in 1 tablespoon of soy sauce (Tamari for Gluten-Free), the 2 cloves of minced Garlic, and 1 tablespoon of Sesame Oil. Cook for 1 minute more until fragrant. Remove the beef from the skillet and set aside.
3. 3In a large heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat (212°F/100°C). Add the 2 cups of Spinach and blanch for 1 minute. Immediately drain the spinach and rinse under cold water to stop the cooking. Squeeze out as much excess water as possible. Place the spinach in a bowl and toss with 1 teaspoon of Sesame Oil. Set aside.
4. 4Prepare the vegetables for the bowls: julienne the 1 medium Carrot into thin matchsticks and cut the 1/2 medium Cucumber into thin matchsticks. In the same 10-inch skillet used for the beef, add a tiny amount of oil (if needed, or use non-stick) and heat over medium heat (300°F/150°C). Add the 1 cup Bean Sprouts and sauté for 2-3 minutes until slightly tender-crisp. Season with a pinch of salt and pepper. Remove from skillet and set aside.
5. 5In a small bowl, whisk together the 1 tablespoon Gochujang (Korean Chili Paste), 1 tablespoon Rice Wine Vinegar, 1/2 teaspoon Erythritol or Monk Fruit Sweetener, and the remaining 1 tablespoon Soy Sauce (Tamari for Gluten-Free) to create the Bibimbap sauce. Set aside.
6. 6In the same 10-inch skillet, heat 1 teaspoon of Sesame Oil over medium heat (325°F/160°C). Carefully crack the 4 large Eggs into the skillet. Fry for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. Sunny-side up is traditional.
7. 7Assemble the bowls: Divide the 4 cups of Zucchini Noodles (Zoodles) evenly among 4 individual serving bowls. Top each bowl with portions of the cooked Ground Beef, the blanched Spinach, the julienned Carrot, the julienned Cucumber, and the sautéed Bean Sprouts.
8. 8Place one fried Egg on top of the ingredients in each bowl. Drizzle the prepared Bibimbap sauce over each serving.
9. 9Serve immediately.

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