For 4 people
Korean Short Ribs from CostCo
Cauliflower Rice – 24 ounces
Spinach
- 8.8 ounces spinach
- 1 tsp sea salt
- 6 cups water
- 1 tsp green onion
- 1/2 tsp minced garlic
- 1/4 tsp sea salt
- 1 tsp toasted sesame seeds
- 1 tbsp sesame oil
Spicy pickled carrots
- 1 pound carrots julienned
- 1 tbsp cane sugar or monk fruit
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp avocado oil
- 3 cloves garlic
- 1 tsp ground coriander
- 1 tbsp rice vinegar
- 1 tbsp raw sesame seeds
- 1/4 cup cilantro
Bean Sprouts
- 1 pound bean sprouts
- 1-2 tbsp oil
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
Zucchini
- 4 medium zucchinis
- 1/2 small onion, thinly sliced
- 5 cloves garlic
- 2 green onions
- 2 heaping tbsp fish sauce or soy sauce
- 1 tbsp maple syrup
- 1/2 tbsp gochugaru, optional
- 2 tsp cooking oil
- sesame seeds for garnish
Sunny Side Up Eggs
Instructions
Make Ahead:
Cauliflower Rice – sauté frozen cauliflower rice with olive oil, salt and pepper around 8 minutes. Reheat before serving.
Bean Sprouts
Wash bean spouts under cold water. Add oil to frying pan, then add bean sprouts. Turn the burner heat on high.
Add the soy sauce, garlic powder and red pepper flakes. Stir to combine. Wait about 1 minutes for oil to simmer and lower heat to medium-high.
Stir bean spouts to cook evenly. Continue stirring every minute for 5 minutes. Serve at room temperature.
Spinach
Trim spinach and wash in cold water thoroughly.
Boil the water in a pot for 5 to 7 minutes. Add the salt. Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
Squeeze the spinach to remove excess water. Add the seasoning sauce and mix well with your hands. Serve at room temperature.
Zucchini
Cut zucchinis in half lengthwise and slice into a half moon shape. Place all ingredients in a wok or large skillet except sesame seeds and sesame oil.
Over high heat, stir fry ingredients for 5 minutes or until zucchini is cooked but still has bite. It will have some liquid on the bottom, that’s totally fine but don’t overcook them or they become too mushy.
Place on a serving plate and garnish with sesame seeds and sesame oil. Serve at room temperature.
Carrots
Toast sesame seeds (350 degrees for 10 minutes).
Pour oil in skillet and warm until it starts to shimmer, about 2-3 minutes. Add 2 cloves of garlic, stir for 10 seconds and promptly remove from heat. Immediately pour your oil and garlic into a bowl with the carrots.
Add cilantro, the remaining garlic, sugar, coriander, toasted sesame seeds, vinegar, salt and pepper.
Thoroughly mix salad. Marinate at least 2 hours in the refrigerator or overnight.
Make at dinner time
Korean Short Ribs – follow directions on the package.
Sunny Side Egg
Heat 1 tsp oil in a nonstick skillet for about 5 minutes. Crack each egg into a separate ramekins and slowly add it to the skillet.
Cover with a tight lid and cook uninterrupted until the whites are completely set but the yolks are runny, 2 to 3 minutes. Season with salt and pepper.