Korean Bibimbap Bowl

Create you own Korean Bibimbap with Cauliflower Rice!

20 min. 2 serv.
57 ratings

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!

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If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
2 Cups Cauliflower, riced
2 Tsp Grape seed oil
1 Medium Zucchini, sliced into matchsticks
1 Red pepper, sliced into strips
1 Cup Bean sprout
1 Cup Mushrooms, sliced
4 Cups Spinach
2 Boiled eggs, halved
2 Cups bulgogi beef


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.

Check out more of our asian-inspired recipes: Thai Shrimp Soup, Thai Green Curry Pork, and Vietnamese Chicken Salad.

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