Korean Ground Beef Bowl with Cauliflower Rice

Prepare the beef stock by combining a stock cube with 450-500ml of boiling water per person, stirring until fully dissolved. Measure out 25ml of beef stock for each serving.

Grate the cauliflower to make cauliflower rice, set aside. Dice the carrot and slice the cucumber for garnish, and finely chop the spring onion. Set all aside separately.

Heat half of the olive oil allocated per person in a large frying pan over medium-high heat. Add the minced garlic, ginger, and chilli flakes (to taste) and sauté for about 1 minute or until fragrant.

Add the beef mince to the pan and cook until browned. Break the mince apart with a spoon as it cooks.

Once the beef is browned, add the 25ml of beef stock per person to the pan along with a drizzle of sesame oil. Stir to combine and let simmer for 2-3 minutes, allowing the beef to absorb the flavors. Adjust seasoning with salt and pepper to taste.

In another pan, heat the remaining olive oil over medium heat. Add the grated cauliflower rice and sauté for 5-7 minutes or until tender. Season with salt and pepper to taste.

Serve the Korean ground beef over the cauliflower rice. Garnish with the diced carrot, sliced cucumber, and chopped spring onion. Optional: drizzle with a bit more sesame oil before serving for added flavor.