Ginger-Sesame Ground Pork Bibimbap
with Cauliflower 'Rice'
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
Since bap (rice) is out of the question for slow-carb cooking, grains of cauliflower are a smart sub in Korean-inspired bowls brimming with pork, bok choy and kimchi. To make it more traditional, we suggest topping off each serving with a fried egg.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Scallion
- 15ml Ginger paste
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Garlic clove
- 225g Baby bok choy
- 15ml White vinegar
- 15ml Toasted sesame oil
- 33g Organic kimchi
Contains: Sesame • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
7 g
Sodium
270 mg
Total Carb
13 g
Sugars
4 g
Protein
28 g
Fibre
5 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Roughly chop the kimchi and garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Cook the pork & bok choy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pork, white bottom of the scallion, garlic and ginger; season with S&P.
- Cook, breaking up the meat, 3 to 4 min., until lightly browned.
- Add the vinegar and sesame oil; stir well.
- Add the bok choy and 3 tbsp water (double for 4 portions). Cook, stirring often, 3 to 4 min., until crisp-tender and the pork* is cooked through.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top, side by side, with the pork, bok choy and kimchi.
- Garnish with the green top of the scallion (top with a fried egg if desired). Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
