Go Back

Low Carb Korean Beef Rice Bowl with Kimchi and Fried Egg

Sticky Korean-style beef with a gochujang kick, served over fluffy Qetoe Rice with kimchi, cucumber and a crispy fried egg. A 20-minute bowl with 44g of protein and around half the carbs of regular rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Asian
Calories: 459
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 300g lean beef mince
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tbsp soy sauce
  • 2 tbsp Qetoe Sweet Chilli Sauce
  • 2 tsp gochujang
  • 1 tsp sesame oil
  • 1 tsp neutral oil
  • 100g kimchi
  • 2 eggs
  • 1 Lebanese cucumber, sliced
  • 1 spring onion, sliced
  • 1 tsp sesame seeds

Method
 

  1. Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
  2. Brown the mince with the garlic and ginger in a hot non-stick pan for 5 minutes, breaking it up, until cooked through.
  3. Add the soy sauce, sweet chilli, gochujang and sesame oil and cook for 2 minutes until sticky.
  4. In a second pan, fry the eggs in the neutral oil for 2 to 3 minutes until the edges are crispy and the whites are set.
  5. Build the bowls: rice, beef, kimchi, cucumber and a fried egg, then top with spring onion and sesame seeds.

Notes

Let the mince sit untouched for the first minute so it gets real colour before you break it up. That browning is what makes it taste like takeaway.