About
Low carb Korean Spicy Sardine bowls make for a quick and easy lunch. The recipe utilizes canned sardines, which are sauteed with diced white onion, serrano chili, garlic, soy sauce, fish sauce, sesame seed oil, and Korean red pepper flakes. It is a straightforward way to take an ordinary food item and turn it into a great meal with unique Korean flavors. The spicy sardine mixture is served on a bed of hot cauliflower rice and then top with a sunny side up egg.
What kind of sardines should I use?
Canned sardines in olive oil with a light smoke are best for this application. Canned sardines in tomato sauce would work well flavor-wise but would add more net carbs.
What should I do if I can’t handle spicy food?
You can omit the serrano chili pepper and reduce the gochugaru (Korean red pepper flakes). However, the gochugaru is not very spicy; it is mostly there for flavor and color.
Can I prep this meal ahead of time?
Yes! This meal is a great one to prep ahead for a busy week! If you are preparing this meal ahead of time, hard boil the egg instead of frying it, so it is easy to transport and does not need to be reheated (reheated eggs are not very tasty).
Serving suggestion
Serve Low Carb Korean Spicy Sardine Bowls with other Keto sides like Keto Roasted Brussels Sprouts with a dash of soy sauce on them
*1 1/3 cups of sardines = 3 cans of Wild Caught Sardines in Olive Oil by Season
Ingredients
- ⅓ tablespoon avocado oil
- 1 ⅓ cup wild caught sardines in olive oil by season
- ½ small onion
- 1 each serrano peppers, raw
- 1 clove garlic, fresh
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (nam pla or nuoc mam)
- ½ tablespoon sesame oil
- 5 teaspoon organic gochugaru koren red hot chili pepper flakes by crazy korean cooking
- 12 ounce cauliflower rice by woolworths
- ⅓ tablespoon avocado oil
- 2 large raw egg
Instructions
- Open the cans of sardines and drain excess oil off of them. Place them into a medium sized mixing bowl and break them up with a fork.
- Dice the white onion and serrano chili pepper (remove the seeds if you want it less spicy). Mince the garlic. Combine the sardine with onions, garlic, serrano chili, and gochugaru (Korean pepper flakes) in a bowl.
- Heat a small saucepan over medium-high heat. Then add in the avocado oil and swirl the pan. Add the sardine mixture. Stir well to prevent any scorching on the bottom. Then add in 3 tbsp water and the soy sauce, fish sauce, and sesame seed oil. Continue to stir occasionally until the sardine mixture is hot.
- In the meantime, heat a bag of cauliflower rice according to package directions. Divide the rice between two bowls and divide the sardine mixture between the bowls. Heat a small nonstick skillet over medium-high heat. Add in the remaining avocado oil and swirl the pan. Crack the eggs into the pan and sizzle for 30 seconds to one minute, then turn the heat down to low. Sprinkle them with a pinch of salt each. Allow to cook for another 1-2 minutes until the whites of the egg are opaque, and the yolk is still runny.
- Place one egg on top of each bowl.
Nutrition Facts
- Servings: 2
- Calories: 510.4kcal/2135.7kJ (per serving)
- Fat: 31.4g (per serving)
- Carbs: 19.1g (per serving)
- Protein: 45.1g (per serving)
