Korean Steak, Kimchi & Cauliflower Rice Bowls
Bring a medium saucepan of 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.Advertisement
Meanwhile, heat 2 tablespoons 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.
Heat the remaining 2 tablespoons 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 gochujang and sesame seeds.
To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes, if desired.
3 fat, 3 lean protein, 1 1/2 vegetable, 1/2 medium-fat protein, 1/2 starch