Kimchi Cauliflower Rice With Sautéed Gochujang Eggplant

I threw this together last night, and it ended up being one of my favorite meals I’ve made in a while! Chili paste can be intimidating if you’ve never cooked with it before, but it’s super good when tossed with roasted or sautéed veggies, etc. It can be strong and a bit spicy (which I love) but you can just start small and add more as you go. I love to eat it with rice to help balance out the stronger flavors a little. For this recipe I used cauliflower “rice” which is my new favorite staple item to have in my fridge. I topped it with a couple of my other favorite things, like radishes, seaweed, and a soft boiled egg. Happiness in a bowl!

Ingredients: (serves 1)
Half small eggplant, cut into 1/2 inch chunks
About 12 sugar snap peas, cut in half
1/2 tablespoon gochujang paste (or more/less to taste)
2 cups cauliflower “rice”
1/2 shallot, chopped
1/3 cup kimchi, chopped
1 egg
1-2 radishes, thinly sliced
Dried seaweed, torn into small pieces
Gochugaru chili flakes, for topping
Salt and pepper, to taste

Start by sautéing the eggplant and sugar snap peas over medium heat with a little olive oil, salt, and pepper. Cook until the eggplant is softened. I ended up adding a dash of water to the pan and put the lid on, to help steam it a little more. Once softened, add the gochujang paste and toss until evenly coated.

For the cauliflower “rice,” you can either buy this already made (Whole Foods has fresh and frozen options) or you can make it yourself by simply pulsing regular cauliflower florets in your food processor until it resembles a rice texture. Start by sautéing the shallot and kimchi together over medium heat with a tiny bit of olive oil, cooking about 1-2 minutes until softened. Add the cauliflower rice and some fresh pepper (I skipped the salt seeing the kimchi is a little salty) and cook about 5-7 more minutes until the cauliflower is cooked through.

Lastly, cook your egg! To make a soft boiled egg (whites cooked with the yolk a little) boil a pot of water, gently add the egg, and let it cook for 7 minutes. Remove and run under cold water. Gently crack the egg and peel the shell.

To assemble your amazing dinner, place the cauliflower rice in a bowl, then arrange the eggplant, sliced radishes, and seaweed on top. Add the egg and slice it down the center. Top with a sprinkle of the chili flakes. ENJOY!p1140162

 

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