Low Carb Korean Bibimbap

10 50 544
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Low Carb Korean Bibimbap
Health Rating
See "Notes' below for 'Quick and Easy Korean Bulgogi' recipe.

Ingredients


1 medium head Cauliflower
1 tsp Sesame oil
2 medium Zucchini (sliced into matchsticks)
1 medium pepper(s) Red bell pepper (sliced into strips)
1 1/2 cup Bean sprouts
8 medium mushroom(s) White mushrooms (sliced)
5 cup Spinach (fresh)
4 medium egg Egg
454 gm Beef, ground ('Quick and Easy Korean Bulgogi'; see "Notes" below)
1/4 cup Hot Pepper Bean Paste/Gochujang (divided)

Instructions


  1. Chop the cauliflower into large florets.
  2. Place ⅓ of the florets into a food processor. Give it a few quick pulses and then process for about 10 seconds until the cauliflower resembles rice kernels.
  3. Transfer the cauliflower rice to a large bowl.
  4. Repeat this process 2 more times with the remaining florets.
  5. Heat sesame oil in a saute pan over medium heat.
  6. Add the zucchini and sprinkle with salt. Saute for about 2 minutes until just softened. Transfer to a plate (the veggie plate) and set aside.
  7. Add the red pepper to the pan and sprinkle with salt. Cook for 2-3 minutes until soft, but still a bit crunchy. Transfer to the veggie plate and set aside.
  8. Add the bean sprouts to the pan and sprinkle with salt. Cook for 2 minutes until soft. Transfer to the veggie plate and set aside.
  9. Add the mushrooms to the pan and sprinkle with salt. Cook for 2 minutes until soft. Transfer to the veggie plate and set aside.
  10. Add the spinach to the pan and sprinkle with salt. Saute for 1-2 minutes until wilted. Transfer to the veggie plate and set aside.
  11. Add the cauliflower rice to the pan. Cook for about 3 minutes, stirring occasionally, until it’s heated through. Transfer back to the large bowl.
  12. Coat the same pan with cooking spray. Crack the egg into the pan. Let it cook for about 1 minute until the whites are just cooked through. Repeat this process with each remaining egg.
  13. Divide each portion of veggies into quarters and portion out into 4 bowls. The traditional presentation of this dish has you place each vegetable into the bowl in small separate piles to form a circle. Top the circular pile of vegetables with the fried egg. Add 1 tablespoon of sauce to each bowl.

Nutrition Facts

Per Portion

Calories 544
Calories from fat 315
Calories from saturated fat 120
Total Fat 35 g
Saturated Fat 13.3 g
Trans Fat 0.7 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 15.6 g
Cholesterol 245 mg
Sodium 596 mg
Potassium 1445 mg
Total Carbohydrate 24.7 g
Dietary Fiber 6.6 g
Sugars 13.4 g
Protein 33 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.5
Vegetables 6.8

Energy sources


Pygal18%427.3315065783243121.1096015369652758%396.15914885572846281.249315407476824%319.8710428791086131.0893513133061718%58%24%CarbohydratesFatProtein

Notes:

Quick and Easy Korean Bulgogi Recipe: https://www.mealgarden.com/recipe/quick-and-easy-korean-bulgogi/?shr=6418

Recipe from:
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