Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Korean-style rice bowl over cauliflower — Korea.
Equipment: Wok or large frying pan; small frying pan
Measures and names
Ingredients
- 300 g beef mince (ground beef) or strips
- 2 tbsp soy sauce, for the sauce
- 1 tsp sesame oil, for the sauce
- 1 garlic clove, crushed, for the sauce
- 400 g cauliflower rice
- 100 g spinach, wilted
- 1 carrot, shredded
- 0.25 cucumber, cut into matchsticks
- 2 eggs
- 1 tbsp olive oil
- 1 tsp sesame seeds
- 1 spring onion (scallion), sliced
Optional extras
- 1 tsp Korean chilli flakes (red pepper flakes) (gochugaru)
Method
- Heat half the oil in a wok and stir-fry the beef with the soy sauce, sesame oil and garlic for 4–5 minutes, until browned and glossy.
- Warm the cauliflower rice in a dry pan (or microwave) for 3–4 minutes and divide between two bowls.
- Arrange the beef, wilted spinach, shredded carrot and cucumber in neat piles on top.
- Fry the eggs in the remaining oil until the whites are crisp-edged and the yolks runny, and slide one onto each bowl.
- Sprinkle with a pinch of Korean chilli flakes (gochugaru) if you like, scatter with sesame seeds and spring onion, and stir everything together at the table.
Swaps and tips
Cauliflower rice replaces the usual white rice. Korean chilli flakes add heat without the sugar in gochujang.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 12 g | 6 g | 43 g | 605 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
