I just received some beautiful Korean stone dolsot bowls as a gift, so my challenge was to figure out a way to make cauliflower rice mimic those awesome crispy bits of rice at the bottom of a Bibimbap bowl. Here’s how to make bibimbap the traditional way.
And I also needed to make the “rice” hold together and be a little bit sticky, which is a problem with cauli rice in general.
So… I test-fried several versions in a cast-iron pan, mixing some cooked Trader Jose’s Riced Cauliflower with 1) cream cheese, 2) egg white, 3) both. They all tasted good but had ZERO crisp. Grrr.
Finally, it came to me! Of course! The answer to almost every problem one can face in life (as @Brenda Zorn seems to know…) – PORK RINDS!
I believe I nailed that extra-crispy crunchy goodness. The final version has cream cheese (for stickiness) and pork rind (for crunch).
The proportions are roughly:
1 cup riced cauliflower
1/4 cup cream cheese
1/4-1/3 cup ground pork rinds (depending how crunchy/porky you like it)
I will post a full recipe for Bibimbap once I make it, but wanted to share this discovery now.
