Korean Steak, Kimchi & Cauliflower Rice Bowls

Korean Steak, Kimchi & Cauliflower Rice Bowls

2 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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 2

January 21, 2019
profile image
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
profile image
By: PianoPlayer
It was very busy. It was a little to much for my pallet. But it was OK. - Chase
More Reviews