Korean Steak, Kimchi & Cauliflower Rice Bowls

Korean Steak, Kimchi & Cauliflower Rice Bowls

Jammy eggs, sweet and spicy gochujang, zippy kimchi- quintessential Korean cooking.  Full of flavor and soul.  This healthy spin on a classic dish is as nutritionally rich as it is satisfying.   Serves 4.  Enjoy!


  • 2 large eggs

  • 4 tablespoons toasted sesame oil, divided

  • 6 cups riced cauliflower

  • 2 scallions, sliced

  • 1 tablespoon minced ginger

  • ¼ teaspoon salt

  • 1 pound sirloin steak, sliced thinly

  • ¼ cup gochujang

  • 2 tablespoons toasted sesame seeds

  • 1 cup shredded carrots

  • ¼ cup kimchi

  • Sliced radishes for garnish


  1. Bring a medium sauce pan of water to a boil over high heat.  Set a bowl of ice water near the stove.

    2.     Using a spoon, gently lower eggs into the boiling water.  Reduce heat to maintain a rapid simmer.  Cook for 7 minutes.

    3.     Transfer eggs to the ice bath and let cool for 5 minutes.  Peel eggs and slice in half.

    4.     Heat 2 tablespoons oil in large skillet over medium-high heat.

    5.     Add cauliflower, scallion whites, ginger and salt. Cook stirring frequently until the cauliflower is softened, about 5 minutes.

    6.     Transfer to a bowl and cover to keep warm.  Wipe down pan.

    7.     Heat remaining 2 tablespoons of oil in skillet over medium-high heat.

    8.     Add steak and cook, stirring often until no longer pink, about 2 to 4 minutes. Remove from heat and stir in gochujang and sesame seeds.

    9.     To assemble, divide cauliflower among 4 bowls. Top with steak, carrots, kimchi, half an egg, scallion greens and radishes.

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