Categories: Asian
Ingredients
- 2 large eggs
- 4 tbsp. toasted sesame oil, divided
- 6 cups riced cauliflower
- 2 scallions, sliced, green and whites separated
- 1 tbsp. minced ginger
- 1/4 tsp salt
- 1 lb. sirloin steak, thinly sliced
- 1/4 cup gochujang
- 2 tbsp. toasted sesame seeds
- 1 cup shredded carrots
- 1/2 cup kimchi
- Sliced radishes, for garnish
Directions
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Bring a medium saucepan on water to a boil over high heat. Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.
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Meanwhile, heat 2 tbsp. oil in a large skillet over medium-high heat. Add cauliflower, scallion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.
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Heat the remaining 2 tbsp. oil in the pan over medium-high heat. Add steak and cook, stirring, until no longer pink, 2 to 4 minutes. Remove from heat and stir in the gochujang and sesame seeds.
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To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes.