Walnut Bulgogi

Steps

1. 1

   Soak the walnuts in hot water for at least 2 hours. Alternatively, soak them overnight in the refrigerator. Drain thoroughly before using.

   Start 2-hour timer
2. 2

   Place the drained walnuts and roughly chopped cauliflower in a food processor. Pulse in short bursts until the mixture has a coarse, crumble-like texture; do not process it into a smooth paste.

3. 3

   Warm the olive oil in a sauté pan over medium heat.

4. 4

   Add the chopped onion to the pan. Cook until lightly browned and softened, stirring occasionally.

5. 5

   Add the minced garlic and pulsed walnut-cauliflower mixture to the pan. Cook for 4–5 minutes, stirring regularly, until the garlic is fragrant and the walnut mixture is heated through.

   Start 5-minute timer
6. 6

   Add the chopped ginger, brown sugar, sesame oil, red pepper flakes, black pepper, and soy sauce or liquid aminos. Stir thoroughly to coat the walnut mixture, then cook until the mixture is browned and the flavors have come together.

7. 7

   Serve the walnut bulgogi over cooked jasmine rice.

8. 8

   Sprinkle with sesame seeds and thinly sliced green onion before serving.