Korean Beef Bowl

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. Cut cauliflower into large pieces and grate. Finely dice any small bits that are hard to grate. Alternatively, pulse in a food processor for about 30 seconds. Toss on prepared tray with soy sauce. Bake, on upper oven rack, for about 10 minutes, until just cooked. Toss once during cooking.
3. While cauli ‘rice’ is cooking, prepare the rest of the meal. Heat oil in a large fry-pan on mediumhigh heat. Cook beef and spring onions (white part only) for about 4 minutes, breaking beef up with a wooden spoon as it cooks.
4. Add mushrooms and Korean bibimbap sauce to beef and continue to cook, stirring, for a further 3-5 minutes, until beef is cooked and most of the liquid has evaporated. Stir through baby silverbeet and remove from heat. Cover to keep warm.
5. In another large fry-pan (or transfer cooked beef to a bowl and wipe plan clean to reuse same pan), heat oil on medium heat. Crack eggs in, one-by-one, and cook for 2–3 minutes until whites are set but yolk is still runny. Cover pan with a lid to help eggs cook, if desired. Season eggs with salt and pepper, if desired.
6. While eggs are cooking, use a vegetable peeler to peel carrots, then peel into long, thin ribbons (alternatively use a spiralizer or julienne peeler to create ‘noodles’). Trim ends off radishes, cut in half and thinly slice. Set aside.
7. divide cauli ‘rice’ between bowls, along with Korean beef and mushrooms. Place carrot ribbons, radishes and egg alongside. Top with spring onions (reserved green part) and sesame seeds. If preferred, mix everything together in bowl just before eating.