Food

Tip

We like Mother-in-Law’s kimchi.

Korean Chicken Cauliflower Rice Bowl

goop

This is such a simple yet satisfying bowl. The Korean chicken is super saucy and flavorful, and the cauliflower rice is a perfect healthy vehicle for it. Quickly sautéed spinach, thinly sliced scallion, and kimchi bring some freshness to it, too.

Serves 4

1 head of cauliflower, riced

1 tablespoon neutral oil

2 bunches of spinach

1 teaspoon sesame oil

2 cloves garlic, thinly sliced

½ recipe Shredded Korean Chicken

1 cup kimchi, roughly chopped

6 scallions, thinly sliced

black and white sesame seeds to garnish

1. Heat a wok over medium-high heat. Add the neutral oil, then add the cauliflower. Quickly cook it, stirring constantly, for about 3 minutes.

2. In a separate pan, heat the sesame oil over medium heat. Add the garlic and spinach and cook gently, just until the spinach is wilted, about 4 minutes.

3. To assemble, add some cauliflower rice to the base of the bowl. Then add some Shredded Korean Chicken, kimchi, and cooked spinach and garnish with scallions and sesame seeds.

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