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Korean Bibimbap Bowl Recipe with Cauliflower Rice
Create you own Korean Bibimbap with Cauliflower Rice at home!
Re-create a healthier version of Korean Bibimbap at home! This recipe uses cauliflower rice so that you can stick to your low-fat, low-carb diet. The unique flavors of each ingredient, when combined, create a tasty dish that you will love. Top your Korean Bibimbap Bowl with Cauliflower Rice with egg halves to finish it off. To find out how to cook the bulgogi beef, check out our Bulgogi Korean Beef recipe!
Heat half of the grape seed oil in a large sauté pan over medium heat. Add the cauliflower rice to the pan.Cook the cauliflower for approximately 3 minutes, stirring occasionally until it's heated through. Transfer it to a bowl.
Heat the remaining grape seed oil in the pan. Add zucchini, red pepper, and mushrooms, and season with sea salt.Sauté for approximately 2 minutes until softened. Top the bowl containing the cauliflower rice with the vegetables.
Add bean sprouts to half of the pan and spinach to the other half. Season with salt and cook for 2 minutes until soft. Transfer to the bowl.
Top the bowl with 2 egg halves and add 1 cup of bulgogi beef.
Ready to serve!
Did you know?
Some people believe that bibimbap is based on a Korean royal dish from the Middle Ages. This is because the appearance of the dish resembles royal cuisine during that time. Bibimbap has also been used as a folk remedy to heal the body, emanate energy, and prevent illness in the winter.