For a delicious low carb and high flavor meal try this Korean Gochujang Beef Bowl with Carrot Ribbons recipe! Packed with a variety of flavors of sautéed vegetables and a spicy and crispy ground beef. It is hearty, meaty and comforting.
I don’t know about other people but my life has become very sedentary due to COVID-19. While I have stayed consistent with my squat challenge and take Jackie for her walks. I seem to lack the inner motivation to do any kind of intense workout.
My personal short comings aside, I am sure many of you are also looking for some tasty and fun recipes that are low carb.
I adapted a bibimbap bowl recipe to create this delicious low carb bowl. I decided to scarp the rice and increase the amount of carrots to turn the rice bowl into a carrot noodle bowl. It will leave you satisfied and full without needing an afternoon nap. Give it a try and let me know what you think!
What is Gochujang?
Gochujang is a fermented red chili paste which has a sweet, sour and spicy taste. It is made from glutinous rice, fermented soybeans and salt.
Gochujang is usually sold in Asian markets and the international foods section of grocery stores. Once opened, gochujang should be stored in the refrigerator for up to one year.
How do you make carrot ribbons?
Lay the carrot flat on the cutting board and use a vegetable peeler to peel strips along the length of the carrot to create the ribbons. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel.
How to brown ground beef?
Add the ground meat to the center of the hot pan. Use a stiff spatula or wooden spoon to break the meat into a few large pieces. Let the meat brown without moving it for 4 to 5 minutes. Break meat into smaller pieces, season, and continue to cook. Break the ground beef into even smaller pieces with your spatula and continue to cook. the beef is browned when the meat develops a dark brown color.
More Low Carb Recipes:
This delicious low carb dinner is both fun and quick to make. Cook the ground beef until it is caramelized and fragrant.
- 4 medium carrots, shaved into ribbons with a peeler
- 4oz button mushrooms, sliced thinly lengthwise
- 1 medium zucchini, sliced thinly into half moons
- 1 inch ginger, minced
- 2 cloves garlic minced
- 2 scallions, white and greens chopped separately
- 1 lb beef
- 2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon gochujang paste
- 1/4 cup white wine vinegar
- 1 tablespoon oil
- Peel all carrots and then using your peeler make carrot ribbons for the base of your bowl.
- Slice zucchini into half moons and mushroom into vertical slices.
- Mince garlic and ginger
- Thinly slice scallions and keep the whites and greens separately.
- In a small bowl, mix together white wine vinegar, 1/2 teaspoon of salt and and scallion whites. Let the scallions sit and absorb the vinegar to create a great acidic bite to the dish.
- Add a little oil to a large frying pan and gently and quickly cook the carrot ribbons on medium heat. This will depend on how thin your ribbons are but should not be more than 4 minutes.
- Remove the ribbons from the pan and put into serving bowls.
- Add the mushrooms and zucchini to the pan and cook as well.
- Remove the mushrooms and then zucchini from the pan and place around the carrot ribbons.
- Heat up the sesame oil in the same frying pan and add minced ginger and garlic and cook for a minute until fragrant.
- Add the ground beef to the frying pan and break into pieces with a wooden spoon or cooking utensil.
- Once the beef is a light brown color add soy sauce, sriracha, gochujan and sugar to the ground beef and cook for another 4-5 minutes until the beef begins to caramelize and sauce is absorbed into th meet.
- Once the beef has been cooked serve on top of the carrot ribbons and garnish with pickled white scallions and raw green scallions.