Low Carb Spicy Beef Ramyeon
Dive into the bold and comforting flavors of this Low Carb Spicy Beef Ramyeon, a healthier twist on the beloved Korean noodle soup! This recipe swaps traditional ramen noodles for spiralized zucchini, creating a low-carb, nutrient-packed option that doesn’t skimp on flavor. Featuring tender ground beef simmered in a rich beef bone broth spiced with gochugaru, low-carb gochujang, and aromatic garlic and ginger, every spoonful bursts with fiery goodness. Garnished with soft-boiled eggs, fresh scallions, and optional sesame seeds and kimchi, this dish is not only visually stunning but also packed with protein and wholesome ingredients. Ready in just 40 minutes, it’s perfect for busy weeknight dinners or cozy weekends, catering to keto-friendly and low-carb lifestyles while delivering the satisfying heat and depth of traditional ramyeon.
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Recipe Information
Ingredients
- 200 g Ground beef (80/20 lean-to-fat ratio)
- 2 pieces Zucchini (medium, spiralized)
- 4 cups Beef bone broth (unsalted, low-carb)
- 1.5 tablespoons Gochugaru (Korean red pepper flakes)
- 1.5 tablespoons Gochujang (low-carb Korean chili paste)
- 2 tablespoons Soy sauce (low-sodium)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 teaspoons Sesame oil
- 2 stalks Scallions (chopped, green and white parts divided)
- 0.5 cup Kimchi (optional, ensure low-carb)
- 2 pieces Egg (optional, soft boiled)
- to taste Salt
- to taste Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Start by preparing the zucchini noodles. Use a spiralizer to create noodle-like strands from the zucchinis. Set them aside.
Heat a large pot over medium heat and add the sesame oil. Once hot, add the ground beef and cook until browned, breaking it up into smaller pieces as it cooks, about 5-6 minutes.
Add the minced garlic, ginger, and the white parts of the scallions to the pot. Stir frequently and cook until fragrant, about 1-2 minutes.
Add the gochugaru, gochujang, and soy sauce to the pot, stirring to coat the beef in the spicy mixture.
Pour in the beef bone broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
Taste the broth and adjust the seasoning with salt and black pepper if needed. If using kimchi, add it to the pot and simmer for an additional 2 minutes.
Add the zucchini noodles to the simmering broth. Cook for 2-3 minutes, just until the noodles are tender but still have a slight crunch.
Divide the noodles and broth evenly between two bowls. Top each bowl with soft-boiled eggs, green parts of the scallions, and sesame seeds if desired.
Serve immediately and enjoy your low-carb spicy beef ramyeon!
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.0 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 287 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3053 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
