Korean Steak, Kimchi & Cauliflower Rice Bowls

Korean Steak, Kimchi & Cauliflower Rice Bowls

8 Reviews
From: EatingWell Magazine, January/February 2019

Using riced cauliflower as the base of these "grain bowls" is an easy (and tasty!) way to up your vegetable servings. If you've ever wondered how to make those jammy eggs served with ramen, here you go! Let them simmer for 3 minutes more if you prefer a hard-set yolk.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large eggs
  • 4 tablespoons toasted sesame oil, divided
  • 6 cups riced cauliflower
  • 2 scallions, sliced, greens and whites separated
  • 1 tablespoon minced ginger
  • ¼ teaspoon salt
  • 1 pound sirloin steak, thinly sliced
  • ¼ cup gochujang
  • 2 tablespoons toasted sesame seeds
  • 1 cup shredded carrots
  • ½ cup kimchi
  • Sliced radishes for garnish (optional)

Preparation

  • Prep

  • Ready In

  1. Bring a medium saucepan of water to a boil over high heat. Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.
  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, scallion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.
  3. Heat the remaining 2 tablespoons oil in the pan over medium-high heat. Add steak and cook, stirring, until no longer pink, 2 to 4 minutes. Remove from heat and stir in gochujang and sesame seeds.
  4. To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes, if desired.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 414 calories; 23 g fat(5 g sat); 6 g fiber; 20 g carbohydrates; 30 g protein; 39 mcg folate; 152 mg cholesterol; 9 g sugars; 0 g added sugars; 2,647 IU vitamin A; 65 mg vitamin C; 79 mg calcium; 3 mg iron; 720 mg sodium; 388 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (53% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 3 lean protein, 1½ vegetable, ½ medium-fat protein, ½ starch

Reviews 8

May 10, 2019
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By: Jackstng
This was visually stunning and incredibly quick and easy to make which was a big plus.
April 30, 2019
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By: Dezrah
This was so delicious and easy. I used pickled daikon radish instead of kimchi since I like the texture better. I was nervous about the egg but it came out perfectly following the directions as shown.
March 28, 2019
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By: Julia
We LOVE this recipe. My husband’s favorite dish was a pork belly rice bowl we used to get at a local restaurant and even he says this version is way better. I boil the cauliflower first so it’s easier to work with.
March 17, 2019
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By: Rosie MacLean
Super tasty. Added shredded red cabbage and a couple of dollops of tzatziki and baba ghanouj to the plate. I will make this again soon because I have a full jar of homemade kimchi in the fridge.
February 22, 2019
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By: Bonns
We loved this recipe! I sauteed the carrots (instead of having them raw) with the ginger and scallions in coconut oil and then added in the cauliflower rice to finish cooking. I also like a little more green on my plate so I also sauteed some baby bok choy on the side and added it to the bowl. I was too lazy to boil the eggs in this way so just put a fried egg on top. Next time I am going to try it with ground beef to make it a little faster/cheaper. It heated up for lunch great the next day as well! Winning recipe all around!
February 20, 2019
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By: Trina
This is a great healthy dish. It has so many different flavors. The portion size is generous and I'm loving the Cauliflower rice. I highly recommend this dish if you like to try different foods and flavors. I was lucky enough to find all of the ingredients as listed. If you use grass fed beef it's less calories and more vitamins.
January 21, 2019
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By: loniv
Wow!! I loved this. Almost like a healthy fried rice. I subbed in firm tofu instead of the steak. Other than that followed the recipe. Highly recommend. This will be on rotation.
January 19, 2019
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By: PianoPlayer
It was very busy. It was a little to much for my pallet. But it was OK. - Chase
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