About This Recipe

Bulgogi, often translated as “fire meat,” is one of Korea’s most beloved dishes. Traditionally made with thin slices of beef marinated in a sweet, savory sauce, it’s grilled or pan-seared to perfection and served with rice. While delicious, the classic version often relies on sugar and white rice, making it less than ideal for a keto lifestyle. This Keto Beef Bulgogi Bowl offers a low-carb twist that keeps all the iconic flavors while staying perfectly within keto guidelines.

The heart of this recipe is the marinade. A combination of soy sauce (or tamari for gluten-free), sesame oil, garlic, ginger, and a keto-friendly sweetener like erythritol or allulose mimics the traditional sweet-savory bulgogi profile without the carbs. Thinly sliced beef—ribeye or sirloin works beautifully—is marinated for at least 30 minutes (or overnight for maximum flavor) and then seared quickly in a hot pan to develop that caramelized, umami-rich crust.

Instead of rice, this bowl features cauliflower rice, which soaks up the bulgogi juices and keeps the dish light and low-carb. Adding toppings like avocado slices, green onions, sesame seeds, or even a fried egg transforms this dish into a full, satisfying meal. The combination of tender beef, creamy avocado, and crisp fresh veggies makes each bite layered with flavor and texture.

Not only is this dish keto-friendly, but it’s also quick to prepare, making it perfect for busy weeknights. You can marinate the beef ahead of time, then simply cook and assemble the bowls in under 30 minutes. It’s meal-prep friendly, reheats well, and offers a unique alternative to more common keto dinners like casseroles or salads.

From a nutritional standpoint, this recipe balances protein, healthy fats, and fiber while keeping carbs low. The cauliflower rice adds volume and nutrients without excess carbs, while the avocado provides creaminess and satiating fats. If you’re looking to add variety to your keto rotation, this dish delivers international flair, comfort, and nutrition in every bite.

Whether you’re already a fan of Korean food or trying bulgogi for the first time, this keto version proves that you don’t have to give up global flavors while staying low-carb. It’s bold, satisfying, and perfect for anyone who wants to elevate their weeknight dinner with something a little different.

Jump to Recipe

Why You’ll Love This Recipe

Bold Korean-inspired flavors without the sugar 🥢
Quick and easy—ready in under 30 minutes
Low-carb, gluten-free, and meal-prep friendly
Customizable with toppings like avocado or fried egg
Perfect for when you want something different from classic keto dinners

Servings: 4 bowls

Ingredients

For the beef marinade:
- 1 lb (450 g) ribeye or sirloin, thinly sliced
- 3 tbsp soy sauce or tamari (gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp powdered erythritol or allulose
- 1/2 tsp red pepper flakes (optional)
For the bowls:
- 4 cups cauliflower rice
- 1 tbsp avocado oil (or olive oil)
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Optional: fried egg, kimchi (sugar-free)

Instructions

In a bowl, whisk soy sauce, sesame oil, rice vinegar, garlic, ginger, sweetener, and red pepper flakes.
Add sliced beef and marinate at least 30 minutes (overnight for best flavor).
Heat a skillet over high heat, add marinated beef, and cook 2–3 minutes until browned and caramelized.
In another pan, sauté cauliflower rice in avocado oil until tender, about 5 minutes. Season lightly with salt.
Assemble bowls: cauliflower rice on the bottom, beef on top, then garnish with avocado, green onions, sesame seeds, and optional egg or kimchi.

Nutrition

(per serving)

Calories: ~390
Fat: 27 g
Protein: 28 g
Net Carbs: 6 g
Fiber: 3 g

FAQ

Can I use chicken instead of beef?
Yes—chicken thighs or pork work well with the same marinade.

Is this recipe spicy?
Not unless you add red pepper flakes; it’s easy to keep it mild.

Can I meal prep this?
Yes, store the beef and cauliflower rice separately, then reheat and assemble.

What’s the best beef to use?
Ribeye has the best flavor, but sirloin is a leaner option.

Variations & Substitutions

Use coconut aminos instead of soy sauce for soy-free
Swap cauliflower rice for zucchini noodles
Add spinach or bok choy for extra greens
Top with a fried egg for a bibimbap-style bowl

Serving Suggestions

Serve with sugar-free kimchi for authentic Korean flair
Add a side of roasted broccoli or asparagus
Pair with keto cucumber salad for freshness
Great as a weeknight dinner or meal-prep lunch

Recipe Card

Keto Beef Bulgogi Bowls

Name: Keto Beef Bulgogi Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 bowls
Cuisine: Korean / Low Carb / Keto
Ingredients: 1 lb (450 g) ribeye or sirloin, thinly sliced; 3 tbsp soy sauce or tamari; 1 tbsp sesame oil; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp powdered erythritol or allulose; 1/2 tsp red pepper flakes (optional); 4 cups cauliflower rice; 1 tbsp avocado oil; 1 avocado, sliced; 2 green onions, thinly sliced; 1 tbsp sesame seeds; Optional: fried egg, kimchi (sugar-free)

Savory, sweet, and perfectly balanced—these keto beef bulgogi bowls bring Korean-inspired flavor with tender marinated beef, cauliflower rice, and fresh toppings, all low-carb and gluten-free.

Yield: 4 bowls • Prep: 30 min • Cook: 15 min • Total: 45 min

Ingredients

For the beef marinade

1 lb (450 g) ribeye or sirloin, thinly sliced
3 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp powdered erythritol or allulose
1/2 tsp red pepper flakes (optional)

For the bowls

4 cups cauliflower rice
1 tbsp avocado oil
1 avocado, sliced
2 green onions, thinly sliced
1 tbsp sesame seeds
Optional: fried egg, kimchi (sugar-free)

Instructions

Whisk marinade ingredients together in a bowl.
Add sliced beef and marinate 30 minutes or overnight.
Cook beef in a hot skillet until browned and caramelized.
Sauté cauliflower rice in avocado oil until tender, 5 minutes.
Assemble bowls with cauliflower rice, beef, avocado, green onions, sesame seeds, and optional toppings.

Nutrition (per serving)

Calories: 390
Fat: 27 g
Protein: 28 g
Net Carbs: 6 g
Fiber: 3 g

Dinner • Korean / Low Carb / Keto • keto bulgogi, korean beef bowl, low carb asian recipes

Final Thoughts

Bold, flavorful, and keto-approved 🇰🇷🥢 These Keto Beef Bulgogi Bowls bring Korean comfort food straight to your kitchen. Pin it for your weeknight dinner rotation, share it with fellow foodies, and explore more keto global flavors with me! 🌍🍴