Looking for a flavorful, low-carb weeknight meal? This Korean BBQ Cauliflower Rice Bowl pairs tender, marinated beef with riced cauliflower, kimchi and a runny fried egg for a satisfying, gluten-free dinner that’s quick to prepare.
This post is sponsored by Albertsons Companies. All thoughts and opinions are my own.
This Korean BBQ Cauliflower Rice Bowl is an easy, low-carb twist on a classic rice bowl. Riced cauliflower stands in for traditional rice to keep the carbohydrates low while still delivering the texture of a hearty grain. The beef is quick-marinated with a simple tenderizing method that yields consistently silky slices, then tossed with Korean-style BBQ sauce. Top everything with kimchi, shredded carrots, sesame seeds and a fried egg for contrast in flavor and texture.
If you’re participating in the MONOPOLY SHOP, PLAY, WIN!® promotion at Vons, you can earn bonus game tickets by picking up items used in this recipe such as riced cauliflower and quality eggs. Whether you’re playing for fun or just shopping for great ingredients, this bowl is a tasty reason to try something new at the grocery store.
How to Make Korean BBQ Cauliflower Rice Bowls
1. Tenderize the Beef
To achieve tender, juicy beef without long cooking, use a short marinating method. Combine mirin, gluten-free soy sauce, cornstarch and a small amount of baking soda in a bowl or resealable bag. Add thinly sliced flank steak (cut against the grain into 1–2 inch strips) and toss to coat. Refrigerate for 30–60 minutes. The cornstarch helps create a velvety coating while the baking soda gently tenderizes the meat.
Substitutions: If you cannot find flank steak, thinly sliced sirloin or skirt steak work well too.
2. Cook the Korean BBQ Beef
Heat sesame oil in a large skillet over high heat until shimmering. Remove the beef from the marinade using tongs and add to the hot skillet in a single layer. Cook 3–4 minutes, stirring once or twice, until just cooked through. Remove from heat and toss with Korean BBQ sauce to coat. Keep the beef covered and warm while you prepare the remaining components.
You can use a homemade Korean BBQ sauce or a store-bought option labeled gluten-free if needed.
3. Prepare the Cauliflower Rice
Frozen riced cauliflower makes this step fast and convenient. Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Add the riced cauliflower, 1 tablespoon minced fresh ginger and 1/4 teaspoon salt. Cook, stirring frequently, until the cauliflower is softened and warmed through, about 5 minutes. Divide the cauliflower rice among four bowls and top each portion with the warm Korean BBQ beef. Cover the bowls to retain heat while finishing the eggs and garnishes.
4. Fry the Eggs
In a clean nonstick skillet, warm 2 teaspoons sesame oil over medium heat. Crack eggs into small bowls, then slide them into the skillet one at a time. Cook until egg whites are set but yolks remain soft and slightly runny, about 3–4 minutes depending on pan and heat. Remove gently with a spatula and place one egg on each bowl.
5. Assemble the Bowls
Top each bowl of cauliflower rice and Korean BBQ beef with one fried egg. Add 1/4 cup kimchi and about 2 tablespoons shredded carrots per bowl for bright, fermented flavor and crunch. Finish with a sprinkle of sesame seeds and 1–2 tablespoons diced green onions. Serve immediately so the egg yolk can mingle with the warm cauliflower rice and sauce.
More Cauliflower Recipes
Want other ways to use cauliflower rice or whole cauliflower? Try roasted cauliflower salads, cheesy mashed cauliflower or cauliflower nachos for low-carb, vegetable-forward meals.
- Cauliflower Nachos
- Roasted Cauliflower Salad
- Cheesy Mashed Cauliflower
- Buffalo Cauliflower Tacos
Korean BBQ Cauliflower Rice Bowls
A low-carb, gluten-free bowl featuring tender marinated beef, sesame-ginger cauliflower rice, kimchi, shredded carrots and a fried egg. Ready in under an hour.
Servings: 4 bowls
Prep Time: 20 minutes • Marinating Time: 30 minutes • Total Time: 50 minutes
Author: Whitney Bond
Ingredients
Beef
- 2 tbsp mirin
- 4 tbsp gluten-free soy sauce
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 lb flank steak, sliced against the grain into 1–2 inch strips
- 1 tbsp sesame oil for cooking
- ¼ cup Korean BBQ sauce (choose gluten-free if needed)
Cauliflower Rice
- 2 tbsp sesame oil
- 20 oz riced cauliflower (two 10 oz bags)
- 1 tbsp fresh ginger, minced
- ¼ tsp salt
Bowls
- 2 tsp sesame oil for frying eggs
- 4 large eggs
- 1 cup kimchi
- ½ cup shredded carrots
- 1 tbsp sesame seeds
- 2 tbsp green onions, diced
Instructions
Beef
- Combine mirin, soy sauce, cornstarch and baking soda in a bowl or resealable bag.
- Add sliced flank steak and toss to coat. Refrigerate 30–60 minutes.
- Heat 1 tbsp sesame oil in a large skillet over high heat. Remove beef from marinade and add to skillet. Cook 3–4 minutes until cooked through.
- Remove from heat and toss with Korean BBQ sauce. Cover to keep warm.
Cauliflower Rice
- Heat 2 tbsp sesame oil in a large skillet over medium-high heat.
- Add riced cauliflower, minced ginger and salt. Cook, stirring frequently, until softened about 5 minutes.
- Divide cauliflower rice among four bowls and top with prepared beef. Cover to keep warm.
Bowls
- Heat 2 tsp sesame oil in a nonstick skillet over medium heat. Crack eggs into small bowls, then add to skillet one at a time.
- Cook until whites are fully set but yolks remain soft.
- Place one egg on each bowl. Add kimchi and shredded carrots to each bowl. Sprinkle with sesame seeds and diced green onions. Serve immediately.
Notes
- Steak substitutes: Skirt steak or thinly sliced sirloin can replace flank steak.
- Gluten-free tip: Use a Korean BBQ sauce labeled gluten-free if you need to avoid gluten.
Nutrition Facts
Calories: 436 kcal • Carbohydrates: 20 g • Protein: 36 g • Fat: 24 g
Saturated Fat: 6 g • Cholesterol: 232 mg • Sodium: 1946 mg • Fiber: 4 g • Sugar: 10 g
Vitamin A, Vitamin C, Calcium and Iron shown per serving on typical nutrition labels.
If you make this recipe, consider leaving feedback or rating it on the original recipe page to help others discover this simple, flavorful low-carb dinner idea.
