Paleo Spicy Beef Ramyeon
Warm up to a hearty bowl of Paleo Spicy Beef Ramyeon, a bold and flavorful take on a Korean classic that’s both grain-free and guilt-free. This recipe swaps traditional ramen noodles for zucchini noodles, creating a low-carb, nutrient-packed base that perfectly soaks up the rich broth made from beef bone broth, coconut aminos, and a punchy mix of Paleo-friendly gochujang (or harissa), fresh ginger, and garlic. Tender grass-fed ground beef combines with shiitake mushrooms and baby spinach for a satisfying medley of textures and flavors, while red chili flakes add a tantalizing heat. Ready in just 45 minutes, this paleo-friendly dish is a wholesome and delicious dinner option for anyone craving comfort food with a spicy kick. Garnished with fresh scallions and served steaming hot, this spicy beef ramyeon will become your go-to for both flavor and nourishment.
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Recipe Information
Ingredients
- 300 g grass-fed ground beef
- 2 medium zucchini
- 3 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tbsp sesame oil
- 4 cups beef bone broth
- 3 large garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp Korean chili paste (Paleo-friendly gochujang or substitute with harissa)
- 1 tsp red chili flakes
- 1 cup shiitake mushrooms
- 2 stalks scallions
- 2 cups baby spinach
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Spiralize the zucchinis into noodles using a spiralizer or julienne peeler and set aside.
Mince the garlic and grate the ginger. Slice the shiitake mushrooms and chop the scallions into thin rounds, separating the white and green parts.
Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the scallions. Cook for 1-2 minutes until fragrant.
Add the ground beef to the pot and cook, breaking it apart with a spoon or spatula, until no longer pink (about 5 minutes). Season with salt and pepper.
Stir in the Korean chili paste (or harissa) and red chili flakes. Mix well so the beef is evenly coated.
Pour in the beef bone broth, coconut aminos, and fish sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
Add the sliced shiitake mushrooms and baby spinach to the broth. Simmer for another 5 minutes until the mushrooms are tender and the spinach is wilted.
Remove the pot from heat and add the zucchini noodles. Let them sit in the hot broth for 2-3 minutes to soften slightly without overcooking.
Ladle the ramyeon into bowls and garnish with the green parts of the scallions. Serve hot and enjoy your Paleo Spicy Beef Ramyeon!
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 9206 mg | 400% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 47.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 309 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2933 mg | 62% | |
*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.
