Korean Beef Bowl with Mushrooms, Eggs and Cauli Rice

Korean Beef Bowl with Mushrooms, Eggs and Cauli Rice

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start Lite 10 on Sunday, May 27, 2018.



  • ¼ cauliflower, grated/very finely chopped or pulsed in a food processor
  • 1 tsp soy sauce


  • ½ red onion, thinly sliced
  • ½ tsp oil
  • 250g lean ground beef
  • ½ punnet mushrooms, roughly chopped
  • 60g Korean bibimbap sauce
  • ½-1 baby bok choy, thinly sliced


  • ½ tsp oil
  • 2 eggs


  • 1 carrot, peeled into ribbons
  • 1-2 radishes, thinly sliced
  • ½ pack sesame seeds


  1. Preheat oven to 220ºC. Line an oven tray (with a lip) with baking paper.
  2. Prep cauliflower. Toss on prepared tray with soy sauce. Bake (on upper oven rack), for about 10 minutes, until just tender. Toss once during cooking.
  3. Prep onion & cook beef. Heat oil in a medium frypan on medium-high heat. Cook beef and onion for about 4 minutes, breaking beef up as it cooks.
  4. Prep mushrooms & bok choy. Add mushrooms and bibimbap sauce to beef and continue to cook, stirring, for a further 3-5 minutes, until beef is cooked and most of the liquid has evaporated. Stir through bok choy and remove from heat. Cover to keep warm.
  5. Cook eggs. In another medium (preferably nonstick) fry-pan (or transfer cooked beef to a bowl and wipe plan clean to reuse same pan), heat second measure of oil on medium heat. Crack eggs in, one by one and cook for 2-3 minutes, until whites are just set but yolk is still runny. Season.
  6. Prep carrot & radishes. Set both aside.
  7. To serve, divide cauli rice between bowls, along with beef and mushrooms. Top with carrot, radishes and egg. Garnish with sesame seeds. If desired, mix everything together in bowl just before eating.

Nutritional Information

Energy 1669 kj
399 kcal
Protein 44.5g
Carbohydrate 12.1g
Fat 18.6g