One easy go to Korean meal is 김치비빔면, or kimchi noodles.

It is great for when there is nothing to eat in the fridge.

The sauce is made from Gochujang (you can see the recipe for my low carb/keto version below).

It is traditionally made with wheat noodles but we are going to substitute it with konjac noodles.

I found that the texture of konjac noodle itself is very...interesting.

So I like to pair it with the crunch of romaine lettuce and texture of meat. 

ingredients: 

4 romaine lettuce leaf

4-8 perilla leaf

6" cucumber

397g bag of shirataki noodles

eggs

thinly sliced brisket

1- 1 1/2 cup of kimchi

sauce:

3T Daisy's gochujang

1T red pepper powder

2T apple cider vinegar

2T erythritol

1T coconut aminos

2T sesame oil

1) Mix all sauce ingredients together

2) rinse and drain 1 bag of shirataki noodles 

3) Pour about 1/2 of sauce in noodle and marinate in fridge for atleast 30 minutes

4) Cut veggies into bite size pieces.

5) Squeeze excess liquid from kimchi and cut into little pieces

6) Once cut, mix about 1-2 T of sauce

7) Make boiled egg. I boil some water with salt and vinegar and put in eggs once boiling for 10 minutes. Once done, I take it out and dunk it in cold water.

8) Cook the brisket with a little bit of oil

9) Once all the ingredients are done, make your noodle bowl. Top with additional sauce if you want

10) Mix and enjoy