Jammy eggs, sweet and spicy gochujang, zippy kimchi- quintessential Korean cooking.  Full of flavor and soul.  This healthy spin on a classic dish is as nutritionally rich as it is satisfying.  For wine pairing: pair with a sparkling wine made in the Traditional Method such as a Crement de Loire or a good Cava.  Serves 4.  Enjoy!

INGREDIENTS

• 2 large eggs

• 4 tablespoons toasted sesame oil, divided

• 6 cups riced cauliflower

• 2 scallions, sliced

• 1 tablespoon minced ginger

• ¼ teaspoon salt

• 1 pound sirloin steak, sliced thinly

• ¼ cup gochujang

• 2 tablespoons toasted sesame seeds

• 1 cup shredded carrots

• ¼ cup kimchi

• Sliced radishes for garnish

PREPARATION

1. Bring a medium sauce pan of water to a boil over high heat.  Set a bowl of ice water near the stove.

   2.     Using a spoon, gently lower eggs into the boiling water.  Reduce heat to maintain a rapid simmer.  Cook for 7 minutes.

   3.     Transfer eggs to the ice bath and let cool for 5 minutes.  Peel eggs and slice in half.

   4.     Heat 2 tablespoons oil in large skillet over medium-high heat.

   5.     Add cauliflower, scallion whites, ginger and salt. Cook stirring frequently until the cauliflower is softened, about 5 minutes.

   6.     Transfer to a bowl and cover to keep warm.  Wipe down pan.

   7.     Heat remaining 2 tablespoons of oil in skillet over medium-high heat.

   8.     Add steak and cook, stirring often until no longer pink, about 2 to 4 minutes. Remove from heat and stir in gochujang and sesame seeds.

   9.     To assemble, divide cauliflower among 4 bowls. Top with steak, carrots, kimchi, half an egg, scallion greens and radishes.