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Korean Bibimbap Bowls with Cauliflower Rice Recipe

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This recipe for Korean Bibimbap Bowls with Cauliflower Rice, by , is from PACU Potluck, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peter Stoffan

Category:
Category:

Ingredients:  
Ingredients:  
1 head of cauliflower
1 tsp sesame oil
4 medium carrots sliced into matchsticks
2 medium zucchini, sliced into matchsticks
1 red pepper, sliced into strips
1 ½ cups bean sprouts
8 oz white mushrooms, sliced
5 cups fresh spinach
4 eggs, divided
2 cups quick and easy Korean bulgogi (see recipe)
¼ cup Gochujang (divided)

Directions:
Directions:
Cauliflower Rice

1. Chop the cauliflower into large florets.
2. Place ½ 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.
3. Transfer the cauliflower rice to a large bowl.
4. Repeat this process 2 more times with remaining florets.

Veggies

1. Heat sesame oil in a sauté pan over medium heat.
2. Add the carrots and sprinkle with salt. Sauté for about 2 minutes until just softened. Transfer to a plate (the veggie plate) and set aside.
3. Add the zucchini to the same pan and sprinkle with salt. Sauté for about 2 minutes until just softened. Transfer to the veggie plate and set aside.
4. 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.
5. 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.
6. Add the mushrooms to the pan and sprinkle with salt. Cook for 2 minutes until soft. Transfer to the veggie plate and set aside.
7. Add the spinach to the pan and sprinkle with salt. Sauté for 1-2 minutes until wilted. Transfer to the veggie plate and set aside.
8. 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.
9. 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.
10. 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 tbs of sauce to each bowl.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50

 

 

 

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