Keto Bibimbap: A Vibrant, Low-Carb Twist on a Korean Classic

We’ve written about this delicious and fun-to-eat Korean specialty before, but we’re compelled to revisit it again—because we truly love this dish.

Bibimbap — pronounced bee-bim-BOP — is a beloved Korean dish that continues to gain popularity across the U.S. culinary landscape. In Korean, bibimbap translates to “mixed rice,” though it can also mean “mixed meal,” since bap refers to both rice and meal.

Traditionally, bibimbap features warm rice, seasoned vegetables, protein, and a fried egg, all brought together with a spicy-sweet dollop of gochujang (Korean chili paste). But in the ketogenic world, that carb-heavy version gets a thoughtful transformation.

Healthy, colorful, and endlessly customizable—Chef Janine’s bibimbap is a dish worth celebrating again and again.

Chef Janine reimagines this iconic dish through a keto-friendly lens, using only the freshest ingredients combined with authentic Asian and Korean elements to craft a masterpiece that’s both visually stunning and deeply satisfying. Instead of jasmine rice, she uses low-carb bases like gingered cauliflower rice, konjac noodles, or riced heart of palm, keeping the carbs in check while still delivering full flavor.

Her ketogenic version is quite different from the typical carb-loaded bowl. For this dish, Chef Janine starts with gingered cauli-rice and layers it with a vibrant mix of “rice wine vinegar” pickled and gently monk fruit-sweetened ginger slices, zucchini strips, mini broccoli florets, bean sprouts, fermented bamboo shoots, pickled mushrooms, and freshly chopped green onions. She adds blanched fine carrot sticks for a dose of vitamin A and freshly cut red bell pepper strips for sweetness and crunch. Garnishes include strips of Persian cucumbers pickled mildly in ginger vinegar, finely cut red onion rings, fresh cilantro, and a sprinkle of toasted sesame seeds for that final nutty aroma and visual sparkle.

While tofu is often used as a protein in traditional bibimbap, Chef Janine’s version excludes it, staying true to ketogenic principles. Since tofu is made from soy, which may disrupt hormonal balance, it’s left out in favor of more nourishing, clean proteins like grass-fed beef, free-range chicken, or pastured eggs.

A Bold Yet Delicate Take on Bibimbap By Master Keto Chef Janine

This dish is a delicate dance of flavors, where each ingredient shines in perfect harmony, yet balances the bold intensity of the ketogenic lifestyle. For her keto-friendly version of the beloved Korean classic bibimbap, Chef Janine reimagines the traditional with a creative twist.

The secret lies in the umami-rich sauce. Using a low-carb take on the iconic Korean gochujang paste, made from dried red pepper flakes and a carefully crafted blend of seasonings, Chef Janine prepares the perfect base for this vibrant bowl. The sauce is finished with her signature homemade sriracha mayo—a creamy, spicy companion that brings a kick to every bite—and a bold spoonful of gochujang sauce to amplify the flavors.

Each element of the dish is artfully arranged atop a bed of gingered cauli-rice. To complete the masterpiece, Asian-style marinated and stir-fried tender beef slices are placed gently over the arrangement, with a sprinkle of sesame seeds to add that satisfying crunch. The pièce de résistance? A soft poached egg is crowned on top, offering richness and indulgence in every scoop.

The beauty of this dish lies in its simplicity. Once the components are assembled in the bowl, it’s up to you to mix everything together—creating your own symphony of tastes and textures. The adventure begins with the very first bite, a perfect balance of spice, savory, and a touch of sweetness.

Mas-issge deuseyo (Bon appétit in Korean)

Your Master Keto Chef Janine