Spicy Char Siu Kimchi‑Free Kimchi Fried Cauliflower

Ingredients

• 450 g Pork shoulder (thinly sliced for char siu)
• 600 g Cauliflower (processed into rice-sized pieces)
• 3 tbsp Gochujang (Korean red pepper paste, low-sugar version)
• 3 Garlic cloves, minced
• 2 tbsp Olive oil
• 3 tbsp Soy sauce (gluten‑free if needed)
• 1 tbsp Rice vinegar
• 1 tsp Fresh ginger, grated
• 2 Green onions, sliced for garnish(optional)
• ½ tsp Red pepper flakes (optional for extra heat)(optional)

Instructions

1. 1

   1. In a bowl, combine the pork strips with 2 tbsp soy sauce, 1 tbsp gochujang, minced garlic, grated ginger, and rice vinegar. Marinate for 10 minutes while you prepare the cauliflower.

2. 2

   2. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the marinated pork and stir‑fry until the edges are caramelized and the meat is cooked through, about 8‑10 minutes. Transfer the pork to a plate and keep warm.

3. 3

   3. In the same skillet, add the remaining 1 tbsp olive oil and the cauliflower rice. Stir‑fry for 5‑7 minutes until the cauliflower is tender but still has a slight bite.

4. 4

   4. Return the pork to the skillet, add the remaining 1 tbsp gochujang and a pinch of red pepper flakes if using. Toss everything together and cook an additional 2‑3 minutes so the sauce coats the cauliflower and pork evenly.

5. 5

   5. Taste and adjust seasoning with a splash more soy sauce or a pinch of salt if needed. Serve hot, garnished with sliced green onions.