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20 minutes

Carb-Wise: Ground Beef with Honey & Gochujang

Korean-Spiced Bok Choy & Kimchi Cauliflower ‘Rice’

Cooking time

20 minutes




520 /serving

Take inspiration from Korea’s age-old fermentation expertise. Let’s start with kimchi, that famously hot, sour and tangy cabbage concoction, and use it to add a fun and funky edge to spiced riced cauliflower. And then there’s gochujang, the nation’s fiery red paste made from glutinous rice and gochugaru (chili peppers). With soy and honey, it becomes a lively coating for a generous portion of bulgogi-esque browned beef. Finally, wilted baby bok choy with sweet sesame spices, make a crisp, clean connection.

We will send you:

  • 250g Ground beef
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 1 Garlic clove
  • 1 Scallion
  • 340g Baby bok choy
  • 15ml Gochujang
  • 7g Honey
  • 30ml Soy sauce (low sodium)
  • 66g Kimchi
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame, Soy, Wheat

You will need:

2 Medium pans
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
15 g
1940 mg
Total Carb
28 g
12 g
33 g
10 g
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Mise en place
Remove the root ends of the bok choy; separate the leaves. Mince the garlic. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Roughly chop the kimchi.
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Sauté the cauliflower rice
In a medium pan, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the cauliflower rice, 8 to 10 min., until softened; season with ⅓ of the spices and S&P. Add the kimchi and ½ the white bottom of the scallion. Sauté, 1 to 2 min., until fragrant.
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Sauté the bok choy
Meanwhile, in a second medium pan, heat a drizzle of oil on medium-high. Sauté the bok choy and remaining white bottom of the scallion, 2 to 3 min., until wilted; season with ½ the remaining spices and S&P. Transfer to a plate and keep warm. Wipe out and reserve the pan.
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Cook & coat the beef
In the same pan, heat a drizzle of oil on medium-high. Add the beef* and garlic; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the soy sauce, honey, gochujang (add ½ for medium spicy) and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is coated.
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Plate your dish
Divide the cauliflower rice between your plates. Top with the beef and bok choy. Garnish with the green top of the scallion. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.