Korean Cauliflower Rice Bowl

Allergens

Eggs, Soy (in gochujang sauce)

Ingredients

• 1 cup cauliflower rice
• 1/2 lb marinated beef (bulgogi) or chicken, cooked
• 1/2 cup mixed vegetables (carrots, zucchini, bell peppers, cucumber)
• 1 egg, fried or poached
• 1 tbsp gochujang sauce
• 1 tbsp sesame seeds
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Prepare the cauliflower rice by either purchasing pre riced cauliflower or ricing a whole head of cauliflower using a food processor or grater. Cook the cauliflower rice in the microwave for 3 minutes, or until tender but not mushy. Season with salt and pepper to taste.
2. Heat the gochujang sauce in a small bowl. If you prefer a milder dish, mix the sauce with a portion of the cooked marinated meat.
3. In a large bowl, combine the cauliflower rice with the marinated meat, mixed vegetables, and gochujang sauce. Mix well to ensure all ingredients are evenly distributed.
4. Top the Korean Cauliflower Rice Bowl with a fried or poached egg, sesame seeds, and fresh cilantro leaves.

Chef’s Insight

Experiment with different proteins and vegetables to create your own unique version of the Korean Cauliflower Rice Bowl.

Notes

Be sure to use a high-quality gochujang sauce to get the authentic Korean flavor.