Name: Korean Steak, Kimchi & Cauliflower Rice Bowls
Prep time: 30 min
Total time: 30 min
Ingredients: 2 large eggs; 4 tablespoons toasted sesame oil, divided; 6 cups riced cauliflower; 2 scallions, sliced, greens and whites separated; 1 tablespoon minced ginger; 0.25 teaspoon salt; 1 pound sirloin steak, thinly sliced; 0.25 cup gochujang; 2 tablespoons toasted sesame seeds; 1 cup shredded carrots; 0.5 cup kimchi; 1 ounce Sliced radishes for garnish

Korean Steak, Kimchi & Cauliflower Rice Bowls

4.7

(10)

9 Reviews

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.

Hilary Meyer

Updated on July 9, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Dairy-Free Healthy Aging Healthy Immunity Low Added Sugars Low-Calorie Nut-Free

Jump to Nutrition Facts

Ingredients

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
1 ounce Sliced radishes for garnish

Directions

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.
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.
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.
To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes, if desired.

Nutrition Facts (per serving)

414	Calories
23g	Fat
20g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 414
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 6g	20%
Total Sugars 9g
Protein 30g	61%
Total Fat 23g	29%
Saturated Fat 5g	24%
Cholesterol 152mg	51%
Vitamin A 2647IU	53%
Vitamin C 65mg	73%
Folate 39mcg	10%
Sodium 720mg	31%
Calcium 79mg	6%
Iron 3mg	18%
Magnesium 40mg	10%
Potassium 388mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.