Korean
Bibimbap
$5
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
450Calories
38gProtein
19gFat
30gCarbs
8gSugar
6gFiber
900mgSodium
140mgChol
5gSat Fat
700mgPotassium
80mgCalcium
3mgIron
1.5mcgVitamin B12
15mgVitamin C
Goes well with
Korean Pale Ale
local
Yuzu Citron Tea (Yuza Hwachae)
international
high-protein
Instructions
1
Pulse fresh or frozen cauliflower florets in a food processor until rice-sized, then steam or microwave for 3-4 minutes until just tender; keep warm.
2
Marinate thinly sliced beef briefly in soy sauce, garlic, and sesame oil, then stir-fry in a lightly greased pan (using cooking spray instead of vegetable oil) until cooked and slightly caramelized.
3
Sauté mushrooms in a pan misted with cooking spray until softened.
4
Blanch spinach, squeeze dry, and toss with sesame oil, garlic, and a pinch of salt to make namul.
5
Slice cucumber thinly and season lightly if desired.
6
Slice tomato into thin wedges.
7
Fry an egg sunny-side up in a pan misted with cooking spray, keeping the yolk runny.
8
Spoon warm cauliflower rice into a bowl and arrange beef, mushrooms, spinach, cucumber, tomato, and kimchi around the edges.
9
Place the fried egg on top and add a spoonful of gochujang in the center.
10
Sprinkle with sesame seeds and serve with chopsticks, mixing everything together before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 308 g11 oz cauliflower rice
- 22 large eggs
- 206 g7.2 oz bulgogi beef
- 2 1/2 tbsp37 ml gochujang
- 11 small cucumber, sliced
- 3/4 cup52 g spinach namul
- 3/4 cup61 g sautéed mushrooms
- 1/2 cup71 g kimchi
- 1 1/2 tsp1 1/2 tsp sesame seeds
- 1 1/2 tsp1 1/2 tsp sesame oil
- 1 1/2 tsp1 1/2 tsp soy sauce
- 1 1/2 tsp1 1/2 tsp equivalent spray cooking spray
- 340 g12 oz tomato
