2 cups quick and easy Korean bulgogi (see recipe below)
¼ cup Gochujang (divided)
Instructions
Cauliflower Rice
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.
Veggies
Heat sesame oil in a saute pan over medium heat.
Add the carrots and sprinkle with salt. Saute for about 2 minutes until just softened. Transfer to a plate (the veggie plate) and set aside.
Add the zucchini to the same pan 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
Serving size: 4 bowls Nutrition Information (per serving) from Caloriecount.about.com Calories: 402 Fat: 14.4g Carb: 42.5g Fiber: 10.3g Protein: 32.5g Sugar 20.1g Sodium: 1432mg Weight Watchers Points (calculated on member website) WW: 10 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/korean-bibimbap-bowls-with-cauliflower-rice/