Get 10 FREE meals, that's 5 meals in each of your first 2 baskets! New clients only Redeem offer
20 minutes
Spicy
Carb-Wise

Carb-Wise: Spicy Ground Beef with Honey & Gochujang

Korean-Spiced Bok Choy & Kimchi Cauliflower ‘Rice’

Cooking time

20 minutes

Servings

2/4

Calories

510 /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
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 1 Garlic clove
  • 1 Scallion
  • 340g Baby bok choy
  • 15ml Gochujang
  • 7g Honey
  • 45ml 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
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
15 g
Sodium
2210 mg
Total Carb
25 g
Sugars
12 g
Protein
32 g
Fibre
7 g
Preparation
a picture
Mise en place
Remove the root ends of the bok choy; separate the leaves. Mince the garlic. Thinly slice the scallion, separating the white bottom and green top. Roughly chop the kimchi.
a picture
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.
a picture
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.
a picture
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.
a picture
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.