Hi everyone!

I am back with a korean keto recipe for a traditional korean dish called kongnamulbap.

It is traditionally made with soybean sprouts but I made mine with mung bean sprouts since it tastes better and it is a little lower carbs.

Instead of rice, which is a no-no on keto, I made a “sticky” cauliflower rice to mimic korean rice.

Give it a try and let me know what you think!

Ingredients:

cauliflower 360g

mung bean sprouts 300g (or use however much you want or don’t want)

ground beef 200g

liquid aminos 1T

coconut aminos 1T

sesame oil 1T

red pepper powder 1T

diced green onion

minced white onion 1/4 cup (can omit if it is too high carb for you)

xanthan gum total of 1/4 teaspoon

1. Rice the cauliflower

2. In a fry pan or skillet, heat 1 T of oil and stir in 1/8teaspoon of xanthan gum

3. Stir fry cauliflower rice

4. season with salt

5. If the cauliflower rice is not forming lumps, then add 1/8teaspoon of xanthan gum and mix

6. when cauliflower rice is almost done/tender, add 1 T of heavy cream

7. Stir fry for 1 more minute and turn off heat.

8. Put water, 1/2 T of salt in a pot to boil

9. Once boiling add mung bean sprouts and cook for 2-3 minutes

10. Once time is up, drain water and wash in cold water

11. In a fry pan, cook the ground beef and season with salt

12. for the sauce: mix all sauce ingredient together.

13. Top you bowl with however much sauce you like.