See "Notes' below for 'Quick and Easy Korean Bulgogi' recipe.
Ingredients
1 medium head
Cauliflower
1 tsp
Sesame oil
2 medium
Zucchini
(sliced into matchsticks)
1 medium pepper(s)
Red bell pepper
(sliced into strips)
1 1/2 cup
Bean sprouts
8 medium mushroom(s)
White mushrooms
(sliced)
5 cup
Spinach
(fresh)
4 medium
Egg
454 gm
Beef, ground
('Quick and Easy Korean Bulgogi'; see "Notes" below)
1/4 cup
Hot Pepper Bean Paste/Gochujang
(divided)
Instructions
Chop the cauliflower into large florets.
Place ⅓ of the florets into a food processor. Give it a few quick pulses and then process for about 10 seconds until the cauliflower resembles rice kernels.
Transfer the cauliflower rice to a large bowl.
Repeat this process 2 more times with the remaining florets.
Heat sesame oil in a saute pan over medium heat.
Add the zucchini and sprinkle with salt. Saute for about 2 minutes until just softened. Transfer to a plate (the veggie plate) and set aside.
Add the red pepper to the pan and sprinkle with salt. Cook for 2-3 minutes until soft, but still a bit crunchy. Transfer to the veggie plate and set aside.
Add the bean sprouts to the pan and sprinkle with salt. Cook for 2 minutes until soft. Transfer to the veggie plate and set aside.
Add the mushrooms to the pan and sprinkle with salt. Cook for 2 minutes until soft. Transfer to the veggie plate and set aside.
Add the spinach to the pan and sprinkle with salt. Saute for 1-2 minutes until wilted. Transfer to the veggie plate and set aside.
Add the cauliflower rice to the pan. Cook for about 3 minutes, stirring occasionally, until it’s heated through. Transfer back to the large bowl.
Coat the same pan with cooking spray. Crack the egg into the pan. Let it cook for about 1 minute until the whites are just cooked through. Repeat this process with each remaining egg.
Divide each portion of veggies into quarters and portion out into 4 bowls. The traditional presentation of this dish has you place each vegetable into the bowl in small separate piles to form a circle. Top the circular pile of vegetables with the fried egg. Add 1 tablespoon of sauce to each bowl.
Notes:
Quick and Easy Korean Bulgogi Recipe: https://www.mealgarden.com/recipe/quick-and-easy-korean-bulgogi/?shr=6418
