- YIELDS | 4 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 15-20 MINS
Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. This recipe calls for your favorite Kimchi whether store bought or homemade. This dish is easy, fast, and exploding with flavors. Add fried eggs, cooked diced chicken or tofu for a vegetarian option. It is hard to believe, but it also easily adapts to GF!
- 1 medium head of cauliflower
- 1 tablespoon olive oil
- 5 cloves garlic
- 2 cups kimchi
- 2 tablespoons Gochujang* or red pepper flakes
- 2 tablespoons water
- 2 tablespoons soy sauce (regular or gluten free)
- 2 tablespoons toasted sesame oil
- 1/2 cup sliced scallions
- 1/4 cup toasted sesame seeds
- 4 eggs
- A few dashes of hot chili oil, for garnish
- To make cauliflower rice, chop cauliflower into florets. Pulse florets in the bowl of a food processor until it resembles. This will take about 2 minutes, you may have to do it in batches. Set aside.
- In a small bowl whisk together Gochujang or red pepper flakes, water, and soy sauce. Set aside.
- In a large skillet over medium heat, sauté garlic in olive oil for 1 minute or until fragrant. Add kimchi and continue sautéing for 3-4 minutes.
- Add cauliflower rice and soy sauce mixture. Sauté for 7-8 minutes, until cauliflower is tender, but not mushy.
- Remove from heat, top with sesame oil, scallions, and sesame seeds.
- In a medium skillet fry eggs in 1 tsp olive oil. Scoop kimchi cauliflower rice into individual, shallow bowls and top each with a fried egg.
- Garnish with a few dashes of hot chili oil and enjoy
* Gochujang is a Korean fermented soy bean paste that found in most grocery store Asian sections. It adds depth, funk, a hint of maple, and some heat. If you can’t find it or would prefer not to use it, red pepper flakes will still give you the heat—adjust to your liking.
If you want to try your hand at making your own kimchi, check out my Easiest Kimchi Ever recipe.
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