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!
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
Using a large sauté pan, heat half of the grapeseed oil over medium then add in the cauliflower rice. Cook rice for 3 minutes and stir until it is thoroughly heated. Add rice to a bowl and set aside.
Add the rest of the grapeseed oil to the pan and add zucchini, mushrooms and red peppers. Add salt to taste and sauté for about 2 minutes or until veggies begin to soften. Add veggies to the same bowl that contains the cauliflower rice.
Using the same pan, add spinach to one side and bean sprouts to the opposite side. Season both with salt to taste and cook for about 2 minutes or until they begin to soften. Add ingredients to the same bowl that contains the veggies and cauliflower rice.
Place two egg halves in bowl with 1 cup of 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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