Low Carb Korean Bibimbap, Easy Carb Free Bibimbap Recipe

The Bibimbap Low Carb Korean dish is a perfect choice for a weekend dinner and is also good for health. But, as we want the dish to be low in carbohydrates, so we will replace the rice used in the Bibimbap with cauliflower. The Low Carb Korean Bibimbap dish is easy to prepare and requires about 30 minutes of its preparation.

Ingredients required for Low Carb Korean Bibimbap

The table below lists down all the ingredients required to prepare the delightful Keto Low Carb Korean Bibimbap

Ingredient Checklist for Low Carb Korean Bibimbap
S. No.	Name of the Ingredient	Amount
1	Cauliflower (medium-sized)	1
2	Kale	2 cups
3	Shiitake mushrooms (sliced)	6 ounces
4	Bean sprouts	1 cup
5	Peeled carrot (sliced in the shape of matchsticks)	1
6	Fresh Spinach	2 cups
7	Eggs	2
8	Sesame oil	2 tablespoons
9	Sriracha sauce	2 tablespoons
10	Soy sauce	2 tablespoons
11	Salt	According to taste
12	Pepper	According to taste

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How to Prepare Keto (Keto Vegan) Low-Carb Bibimbap

The steps required to prepare the Keto Bibimbap dish are simple and easy to follow. All the steps that will assist you to cook Korean cuisine are listed below:

now Step #01 – Take the cauliflower and chop it into small pieces that are equivalent to the size of rice grains by using the food processor.

Step #02 –Put the chopped cauliflower in a large bowl and cover it using a paper towel and then cook it in the microwave for about 4 minutes.

 Step #03 –Now, take a saucepan and boil water in it and then put the bean sprouts in it and cook until the sprouts become soft. Drain and transfer the bean sprouts to a dry bowl.

Step #04 –Add 1 tablespoon of sesame oil and 1 tablespoon of Sriracha sauce in the bowl containing the bean sprouts and toss well.

 Step #05 –Cook the chopped carrots in water similarly to the bean sprouts and avoid overcooking them.

Step #06–Put a medium-sized pan on the gas and add 1 tablespoon of sesame oil to it. Add sliced mushrooms and cook until they become soft and then add 1 tablespoon of soy sauce and transfer it to a bowl.

Step #07 –Cook the spinach and kale in the same pan individually and in the same way as that of mushrooms.

Step #08 – Crack both the eggs and fry them in a pan and set them aside.

 Step #09 – Take the large bowl in which the cauliflower is placed and arrange the cauliflower at the bottom of the bowl and put all the veggies over it followed by the fried egg at the top.

Step #10 – Mix all the ingredients in the bowl and the dish is ready to serve.

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Nutritional Information for Low Carb Korean Bibimbap

The detailed nutritional value of the Keto (Keto Vegan) Low-Carb Bibimbapis presented in the table shown below:

Nutritional Information for Keto (Keto Vegan) Low-Carb Bibimbap
Calories	306
Cholesterol	163 mg
Sodium	1036 mg
Potassium	1198 mg
Total Fat	19gms
i. Saturated Fat	3gms
Protein	14gms
Total Carbohydrates	23gms
i. Dietary Fiber	5gms
ii. Sugars	7gms

Enjoy the healthy food