Carb Smart Beef Bibimbap-Inspired Bowls
with Sesame Veggies and Cauliflower Rice
This bowl is 'bap'-free! 'Bap' means 'cooked rice' in Korean. We're replaced fluffy rice with wholesome cauliflower, but we promise you won't miss it!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Cauliflower • Ground beef • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Spinach • Sesame oil • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
285 g
Cauliflower
1 unit(s)
Carrot
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Crustaceans, Egg, Fish, Gluten, Soy, Tree nuts, Wheat, Sesame, Milk, Mustard, Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Soy, Tree nuts, Wheat, Sesame, Milk, Mustard, Sulphites)
2 tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Soy, Tree nuts, Wheat, Sesame, Milk, Mustard, Sulphites)
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Finely chop cauliflower. (TIP: If you have a food processor, pulse cauliflower until pieces are the size of small peas.)
- If desired, roughly chop spinach.
- Peel, then mince or grate garlic.
- Combine gochujang, half the sesame oil, 1 tsp (2 tsp) soy sauce mirin blend in a small bowl. (TIP: If you like raw garlic, add a bit to the sauce!) Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water is absorbed and carrots are tender, 4-5 min.
- Remove from heat. Transfer to a plate, then drizzle remaining sesame oil over top.
- Cover to keep warm. Reserve pan to cook beef in Step 4.
- Meanwhile, heat another large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then cauliflower rice and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until softened, 4-5 min.
- Remove from heat. Stir in spinach until wilted, 1 min. Season with salt and pepper. Cover to keep warm.
- Meanwhile, reheat the same pan from Step 2 over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Reduce heat to medium-low. Carefully drain and discard excess fat.
- Add remaining soy sauce mirin blend and garlic. Cook, stirring often, until soy sauce mirin blend is absorbed, 1 min.
- Divide caulilfower between bowls.
- Top with carrots, beef and any remaining sauce in pan.
- Drizzle gochujang sauce over top.
- Top with fried eggs, if using.
- Heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter and swirl pan, until melted.
- Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
