Low Carb Korean Bibimbap

SERVING SIZE: 1 bowl

YIELDS: 1 serving

– 85g riced cauliflower
– 5g sesame oil
– 15g coconut aminos (or soy sauce)
– 5g Gochujang sauce
– 5g sweet chili sauce
– 40g bean sprouts
– 20g baby spinach
– 20g shredded carrots
– 1 egg
– 150g 96% lean ground beef
– 20g kimchi

*Note: Gochujang, sesame oil, coconut aminos, sweet chili sauce and kimchi can be found in the asian section of most grocery stores.)

1. In a small pan coated with nonstick cooking spray, cook riced cauliflower with 1 tsp coconut aminos over low heat for 3-5 minutes, stirring occasionally.
2. Cook ground beef in another small pan with 1 tsp coconut aminos, 1/8 tsp minced garlic, 1 tsp Gochujang, and 1 tsp sweet chili sauce.
3. In a larger pan, add 1 tsp sesame oil and 1/8 tsp minced garlic and cook over low heat. Stir occasionally for 1-2 minutes.
4. Add spinach, carrots, and bean sprouts (cook separately; don’t mix them all together). Add a dash of coconut aminos to the veggies. Cook until spinach is wilted.
5. Place riced cauliflower in bowl, along with cooked ground beef and veggies.
6. Using the pan that had sesame oil and veggies, cook egg over easy, then add to serving bowl as pictured.
7. Finally, add kimchi to the bowl and garnish with sesame seeds and/or green onions. Enjoy the Korean Bibimbap!