Go Back

Korean Bibimbap with Cauliflower Rice, Soft Boiled Egg & Miso Sesame Sauce

Type 2 diabetes means your body is struggling to manage glucose — and every meal is either helping or making it worse. This bibimbap was built to help. Cauliflower rice replaces white rice entirely — cutting the carbohydrate load dramatically while delivering fibre, vitamin C, and sulforaphane that actively improves insulin sensitivity. Spinach brings magnesium, one of the most consistently depleted minerals in type 2 diabetes patients and directly involved in insulin receptor function. The soft boiled egg provides high-quality protein that slows glucose absorption from everything else on the plate — a simple but powerful blood sugar management tool. Garlic delivers allicin, a compound shown in multiple studies to improve insulin sensitivity and lower fasting blood glucose. And the miso sesame sauce replaces traditional gochujang — eliminating the sugar and heat of the original while delivering the deep, savoury umami flavour that makes bibimbap so satisfying. Korean food done right for your blood sugar.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main Course
Cuisine: Healthy, Korean
Calories: 330
Ingredients Equipment Method

Ingredients
  

For the Cauliflower Rice
  • 400 g cauliflower grated or blitzed
  • 1 tsp sesame oil
  • 1 tsp low-sodium soy sauce
For the Vegetables
  • 100 g fresh spinach
  • 1 medium zucchini julienned (approx. 180g)
  • 1 medium carrot julienned (approx. 100g)
  • 2 garlic cloves minced
  • 1 tbsp sesame oil
  • 1 tsp low-sodium soy sauce
  • 1 tbsp sesame seeds
For the Miso Sesame Sauce
  • 1 tbsp white miso paste
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tbsp water
  • 1 pinch black pepper freshly ground
For the Topping
  • 2 large eggs
  • 1 tsp sesame seeds
  • 2 spring onions green part only (sliced)

Equipment

  • 1 Food processor For cauliflower rice
  • 1 Large skillet Min. 28cm (11 inch)
  • 1 Small saucepan For soft boiling eggs
  • 1 Bowl with ice water For cooling eggs
  • 1 Small mixing bowl For miso sesame sauce
  • 1 Whisk or fork For sauce
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Kitchen scale
  • 1 Timer For perfect soft boiled eggs

Method
 

  1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains — about 10–15 pulses. Don't over-process or it becomes mushy. Heat the sesame oil in a large skillet over medium-high heat. Add the cauliflower rice and cook for 4–5 minutes, stirring frequently, until tender and lightly golden. Add the low-sodium soy sauce and toss well. Set aside and keep warm.
  2. Bring a small saucepan of water to a boil. Gently lower the eggs in and cook for exactly 6.5 minutes. Transfer immediately to a bowl of ice cold water for 2 minutes. Peel carefully and set aside.
  3. Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the julienned carrot and cook for 2 minutes. Add the julienned zucchini and cook for another 2 minutes. Add the spinach and cook for 1–2 minutes until just wilted. Add the low-sodium soy sauce and sesame seeds, toss well and remove from heat.
  4. In a small bowl whisk together the white miso paste, sesame oil, rice vinegar, water, and black pepper until completely smooth. Add water one teaspoon at a time to reach a pourable consistency.
  5. Divide the cauliflower rice between two wide bowls. Arrange the cooked vegetables in separate sections around the bowl. Slice the soft boiled eggs in half and place in the centre. Drizzle the miso sesame sauce generously over everything. Scatter spring onion greens and sesame seeds over the top. Serve immediately.