Loco Moco is a classic Hawiian dish typically made with rice, a beef burger and brown gravy all topped with a fried egg. I have been wanting to experiment with a Korean, Keto, low-carb version for a while now. My chef friend first introduced me to this incredible concoction and whoa, it is one of the most unexpectedly flavorful comfort foods I’ve ever tasted. When I started envisioning a Keto version, I was kind of forced into trying something because I had made some Chinese Five Spice Pork Loin the day before and wanted to use the leftovers for something. I remembered I had some riced cauliflower and Gochujong sauce and… Bang! Into my head came this vision of a Korean inspired version. And it did not disappoint. The low carb rice was awesome, the pork was awesome, the gravy was awesome and to top the whole thing off with a fried egg just took it to a whole other level! So give this a try!
Korean Keto Loco Moco
Ingredients
For the Pork
- 1/2 lb boneless pork cubed
- 1 tbsp Chinese 5 Spice
- 1 tsp sesame oil
- 1 tbsp avocado oil
For the "Rice"
- 1 cup cauliflower riced
- 1 tbsp avocado oil
- 1 tsp rice vinegar
For the Gravy
- 2 tbsp gochujong sauce
- 1/8 tsp zanthan gum
- 1/2 cup beef broth
- 1 tbsp butter
- 1 tsp sesame oil
Additional Ingredients
- eggs (one per serving)
- 1 scallion sliced
- 1 sprig cilantro for garnish
Instructions
For the Pork
- Cut the pork into 1 inch cubes. You can use pork loin or chops. Place in small bowl. Toss the pork in sesame oil. Add Chinese 5 Spice seasoning and mix well until all pieces are coated. Heat up a nonstick skillet over medium heat. Add avocado oil and allow to warm up for a minute. Add pork to skillet and saute, stirring occasionally, for about 8 minutes or until it is mostly cooked through. Remove from heat and keep warm.
For the "Rice"
- Heat nonstick skillet over medium heat. Add avocado oil and allow to warm up for a minute. Add cauliflower rice and cook for 8-10 minutes, stirring frequently. Allow most of the moisture to release while cooking. Turn off the heat and remove from the burner. Add the rice vinegar and stir well.
For the Gravy
- Add butter and sesame oil to a small sauce pan over medium heat until melted. Add beef broth and gochujong and cook for 5 minutes, stirring frequently. Turn heat to low. Sprinkle in zanthan gum and whisk together. Cook another 5 minutes or so until sauce reduces and thickens.
For the Eggs
- Fry eggs in 1 tbsp butter in nonstick pan over medium heat to your preferred liking. I like mine to be over easy so I will melt the butter, add the egg and place a lid to help steam the tops and lessen the cooking time. If you like your yolk less runny, just cook longer.
Plating the Loco Moco
- Add a nice, heaping spoonful of the cauliflower rice to a bowl. Top with the pork. Ladle some of the gravy over the pork. Top with the fried egg. Drizzle a little more gravy over the egg and top with a little fresh cilantro.
Macros
Number of servings: 4
| Calories | 230 |
| Fat | 17g |
| Carbohydrate | 7g |
| Daily Fiber | 1g |
| Net Carbs | 6g |
| Sugars | 4g |
| Protien | 14g |
| Potassium | 104mg |
| Vitamin A | 44% |
| Vitamin C | 6% |
| Iron | 5% |
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