This easy, low-carb bibimbap is lively, delicious, and homemade!
This fantastic low-carb, Korean-style steak bowl is served with your choice of shirataki rice, keto noodles, cauliflower rice, and spicy chili sauce. The beauty of bibimbap is that you can swap out any of the meat and veg ingredients with other low-carb options. Want a different protein? Use chicken, pork, or tofu instead. Add bean sprouts or cooked zucchini strips. Not a fan of bok choy? Substitute with napa cabbage or pan roasted brussels sprouts. Get creative and most of all, have fun with this dish.
What is bibimbap?
This popular Korean dish means mixed (bibim) rice (bap). Bibimbap made with steamed rice, grilled meats and sauteed vegetables topped with an egg, and a sweet and spicy Korean-style red pepper paste.
Bibimbap ingredients
- 2 sirloin steaks, about 6-8 ounces each
- Soy sauce (use tamari for GF option)
- Rice wine vinegar
- Gochujang paste (or Sambal olek)
- Garlic
- Ginger powder
- White pepper
- Miracle rice, keto noodles, or cauliflower rice
- Cucumber
- Matchstick carrots
- Baby bok choy
- Mushrooms
- Salt
- Eggs
- Toasted sesame seeds
- Oil (olive or avocado oil)
How to make low-carb bibimbap
Start by marinating the steaks—place steaks into a zip-top bag. Combine marinade ingredients and pour over top. Coat meal well, seal bad, and place into refrigerator for 4-12 hours.
Grilling the steaks
- Preheat the grill to medium-high heat or 375 degrees F.
- Remove steaks from the bag and place them onto the grill. Discard marinade.
- Cook steaks to your preference, though I recommend medium to medium-rare doneness ( an internal temperature of 135-140 degrees F).
- Once cooked, remove from the grill, place onto a large plate, and tent with aluminum foil to keep warm. Slice into thin pieces right before assembling the bibimbap.
Cooking the vegetables and eggs
- Heat 2 teaspoons of oil to a large skillet and cook bok choy and mushrooms for 3-4 minutes over medium heat until wilted. Remove from heat and place into a bowl. Cover to keep warm.
- Wipe the pan clean and add 1 1/2-2 teaspoons of oil.
- Cook 4 eggs sunny side up or to your desired doneness.
Assembling low-carb bibimbap
- Open packages of Miracle rice and contents into a fine mesh kitchen strainer Rinse under hot water for 30 seconds. Drain well.
- To arrange, scoop 1/4th of the Miracle rice into each bowl, followed by 1/4th of the sliced steak, bok choy, mushrooms, carrots, and cucumber slices onto each plate or bowl.
- Arrange bibimbap ingredients into separate spaces, as shown in the recipe photo. Top each bowl with 1 egg, toasted sesame seeds, and a helping of Korean chili paste or Sambal olek. Enjoy!
- Optional step: Drizzle bibimbap with a little sesame oil before serving.
Leftover bibimbap
Store your bibimbap ingredients in separate containers. Place all cooked vegetables in one, all raw vegetables in another, and the meat in a separate container. Keep in the fridge for up to 4 days.
Low-Carb Bibimbap
Equipment
- Grill
- Skillet
Ingredients
- 2 sirloin steaks about 6-8 ounces each
- ¼ cup soy sauce use tamari for gluten-free option
- 1 teaspoon rice wine vinegar
- 1 1/2-2 teaspoons Gochujang paste or Sambal Olek (plus extra for serving)
- 2 cloves garlic minced
- ¼ teaspoon ginger powder
- ¼ teaspoon white pepper
- 2 packages of Miracle rice
- 1 cucumber washed and sliced
- ½ cup matchstick carrots
- 4 baby bok choy washed and chopped
- 6-7 mushrooms cleaned and sliced
- Salt and white pepper to taste
- 4 eggs
- 1 tablespoon toasted sesame seeds
- Oil olive or avocado oil
Instructions
- Place steaks into a zip-top bag. Combine marinade ingredients and pour over top. Coat meal well, seal bad, and place into refrigerator for 4 hours.
- Preheat the grill to medium-high heat or 375 degrees F.
- Remove steaks from the bag and place them onto the grill. Discard marinade.
- Cook steaks to your preference, though I recommend medium to medium-rare doneness ( an internal temperature of 135-140 degrees F).
- Once cooked, remove from the grill, place onto a large plate, and tent with aluminum foil to keep warm. Slice into thin pieces right before serving.
- Heat 2 teaspoons of oil to a large skillet and cook bok choy and mushrooms for 3-4 minutes over medium heat until wilted. Remove from heat and place into a bowl. Cover to keep warm.
- Wipe the pan clean and add 1 1/2-2 teaspoons of oil.
- Cook 4 eggs sunny-side up or to your preferred doneness.
- Open packages of Miracle rice and contents into a large kitchen strainer (a colander will not work as the holes are too big). Rinse under hot water for 30 seconds. Drain well.
- To arrange, scoop one-fourth of the Miracle rice into each bowl, followed by one-fourth of the sliced steak, bok choy, mushrooms, carrots, and cucumber slices onto each place or wide-mouthed bowl.
- Arrange ingredients into separate spaces, as illustrated by the recipe photo. Top each bowl with 1 egg, toasted sesame seeds, and a helping of gochujang paste or Sambal Olek. Enjoy!
- Optional step: Drizzle bibimbap with a little sesame oil before serving.
