Description
Packed with vibrant ingredients and bold textures, our Korean BBQ bowl features tender and juicy Eat Curious Dehydrated Pieces coated in gochujang BBQ sauce, served over a bed of fluffy cauliflower rice. Garnished with tangy pickled radish, a sauté salad and crunchy kimchi, each bite is bursting with flavour.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
300g (10.6 oz) Eat Curious Dehydrated Pieces
900ml (30.4 fl oz) water
400ml (17 oz) gochujang BBQ Sauce, for marinating
800g (28.2 oz) cauliflower rice
300g (10.6 oz) pickled radishes
500g (17.6 oz) kimchi
800g (28.2 oz) sauté salad
250ml (8.5 fl oz) gochujang bbq sauce, for drizzling
pickled radishes:
350g (12.3 oz) radishes, thinly sliced (mandoline or robot-coupe)
150ml (5.1 fl oz) rice vinegar
150ml (5.1 fl oz) lime juice
sauté salad:
400g (14.1 oz) Chinese leaf, sliced and charred
400g (14.1 oz) bok choy, chopped
5g (0.18 oz/1.5 tsp) chilli flakes
50ml (1.7 fl oz) vegetable oil
cauliflower rice:
1.25kg (44.1 oz/2.75 lbs) cauliflower
50ml (1.7 fl oz) olive oil
150g (5.3 oz) onions, finely chopped
25g (0.88 oz/5 tsp) garlic, minced
250ml (8.5 fl oz) lime juice
100g (3.5 oz) coriander (cilantro), chopped
salt and pepper to taste
1 bunch fresh parsley, chopped (optional)
Instructions
- Rehydrate Eat Curious Dehydrated Pieces: Spread the Eat Curious Dehydrated Pieces evenly on a gastronorm tray. Soak in 900ml water for at least 30 minutes. Drain excess water.
- Cook Dehydrated Pieces: Coat the rehydrated pieces in oil and bbq sauce. Cook in the oven at 180°C until core temperature is reached.
- Pickled radishes: Combine rice vinegar and lime juice. Pour over sliced radishes to pickle.
- Sauté salad: Stir-fry bok choy and Chinese leaf with chilli flakes. Chill.
- Cauliflower rice: Prepare cauliflower and pulse in a robot-coupe until rice consistency. Heat oil in a pan add onion and garlic and fry until soft. Add prepared cauliflower and cook for about 5 minutes until tender. Finish with lime juice and coriander.
- Assemble the bowl: Divide cauliflower rice among ten bowls. Coat BBQ pieces in some of the BBQ sauce, place BBQ pieces, pickled radish, sauté salad, and kimchi neatly over rice. Drizzle with extra gochujang BBQ sauce.
Notes
Impact per serving: 0.38kg CO2 & 147l water
To prepare recipe using our frozen range: Steam x2 500g bag of Eat Curious BBQ Pieces (from frozen): Place unopened, frozen bag into a steamer, ensuring to lay flat on the tray. Cook for 20 minutes at 90°C. Let stand for 1-2 minutes to allow hot steam to deflate. For alternative methods, please refer to the cooking instructions found on the product page by clicking here.
- Cuisine: Korean
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 76
- Sugar: 3.9g
- Sodium: 0.97g
- Fat: 2.4g
- Saturated Fat: 0.3g
- Carbohydrates: 7.1g
- Fiber: 2.4g
- Protein: 5.5g
