This appealing dish features a bed of cauliflower 'rice' at the bottom, topped with neatly arranged sections of colorful vegetables - sauteed mushrooms, blanched spinach, julienned carrots, and ribbons of cucumber for a refreshing crunch. At the center, caramelized Korean BBQ beef adds a luscious bronzed tone, crowned by a sunny-side-up egg with a perfectly runny yolk; tiny touches of sesame seeds and finely chopped green onions sprinkled for a polished finish.

Low-Carb Korean BBQ Beef Bibimbap with Cauliflower Rice

Name: Low-Carb Korean BBQ Beef Bibimbap with Cauliflower Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: Korean
Ingredients: Beef, 200g thinly sliced; Low sodium soy sauce, 2 tablespoons; Asian pear, 1 tablespoon grated; Garlic, 2 cloves minced; Fresh ginger, 1 teaspoon grated; Cauliflower, 400g riced; Button mushrooms, 1 cup sliced; Spinach, 2 cups; Carrots, 1 cup julienned; Cucumber, 1 sliced into thin ribbons; Eggs, 2; Sesame seeds, for garnish; Green onions, finely chopped for garnish; Sesame oil, 2 tablespoons; Salt, to taste

Category Main Course

Prep 25 minutes

Cook 30 minutes

Style Korean

Technique Sauteing

Diet Friendly Low-Carb

Daily Recipe: February 03, 2024

Here's an exciting, low-carb version of a Korean favorite, replacing the rice with cauliflower 'rice' to offer you a healthier take without compromising taste or visual appeal. This dish makes good use of seasonal winter vegetables, providing a vibrant pop of color and a satisfying crunch that complements the rich flavors of the beef and egg. As the star of this recipe, the Korean BBQ marinated beef will be prepared with a blend of soy sauce, garlic, ginger, and the signature Asian pear for sweetness.

Ingredients (for 2)

Beef - 200g - thinly sliced
Low sodium soy sauce - 2 tablespoons
Asian pear - 1 tablespoon - grated
Garlic - 2 cloves - minced
Fresh ginger - 1 teaspoon - grated
Cauliflower - 400g - riced
Button mushrooms - 1 cup - sliced
Spinach - 2 cups
Carrots - 1 cup - julienned
Cucumber - 1 - sliced into thin ribbons
Eggs - 2
Sesame seeds - - for garnish
Green onions - - finely chopped for garnish
Sesame oil - 2 tablespoons
Salt - to taste

Preparation

Step 1 - 🥩🍐🥣

Marinate the beef slices in soy sauce, grated pear, minced garlic, and ginger for at least 20 minutes.
Step 2 - 🍄🍳🥄

On medium heat, add one tablespoon of sesame oil to a pan and sauté the mushrooms until cooked and slightly caramelized. Set aside.
Step 3 - 💧🌿⏰

Blanch the spinach in a pot of boiling water for 1 minute, drain and squeeze out excess water. Set aside.
Step 4 - 🥕🍚🥘

Sauté carrots and cauliflower rice, separately, in the same pan with the remaining oil, seasoning with a pinch of salt. Set aside.
Step 5 - 🥩🔥👀

In the same pan, cook the marinated beef slices until no longer pink and juices have mostly evaporated.
Step 6 - 🥚☀️🍳

Cook the eggs sunny-side-up, ensuring the yolks are still runny.
Step 7 - 🍚🌿🥩

Arrange the cauliflower rice at the bottom of a bowl, top with the prepared vegetables and the beef, keeping each ingredient in its own section.
Step 8 - 🐣🥣🧂

Place the sunny-side-up egg in the center of the bowl, garnish with sesame seeds and green onions.

Additional

For a spicier punch, you could prepare a Gochujang (Korean chili paste) sauce to drizzle over the assembled bowl. Just mix 2 tablespoons Gochujang, 1 tablespoon sesame oil, 1 tablespoon honey, and 1 tablespoon water. This dish also allows for a lot of versatility. Swap out the beef with tofu for a vegetarian version or online adjust the veggies as per your liking. The Instagrammable part of this recipe lies in the colorful and neat arrangement of the dish, so have fun with it!