Coogirl Candy Korean BBQ Cauliflower Rice Bowls with Pickled Daikon and Sesame Soft Egg

Coogirl Candy Korean BBQ Cauliflower Rice Bowls with Pickled Daikon and Sesame Soft Egg

These bowls combine bold Korean flavors with a sweet-spicy kick from Coogirl Candy. Crispy marinated mushrooms and charred broccoli sit on cauliflower “rice”, topped with quick pickled daikon and a sesame soft egg. The jam is used two ways: warmed into a sticky glaze for the hot vegetables and stirred into the pickling liquid so the sweet-jalapeño note appears in the cool garnish.

Ingredients

• For the cauliflower rice bowls
  • 1 large head cauliflower, riced (about 4 cups)
  • 8 oz cremini mushrooms, sliced
  • 1 head small broccoli, cut into small florets (about 2 cups)
  • 2 tbsp neutral oil, divided
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste
• Coogirl glaze
  • 3 tbsp Coogirl Candy
  • 1 tbsp gochujang or 1 tsp chili paste (optional for extra heat)
  • 1 tsp rice vinegar
• Quick pickled daikon
  • 1 cup julienned daikon or daikon + carrot mix
  • 2 tbsp rice vinegar
  • 1 tbsp warm water
  • 1 tbsp Coogirl Candy (stirred smooth)
  • Pinch of salt
• Sesame soft egg
  • 4 eggs
  • 1 tbsp toasted sesame oil
  • 1 tsp soy sauce
• To finish
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Fresh cilantro or microgreens (optional)

Instructions

1. Make the quick pickled daikon: In a small bowl whisk rice vinegar, warm water, 1 tbsp Coogirl Candy and a pinch of salt until combined. Add julienned daikon, toss and let sit at room temperature 10-15 minutes. Chill if making ahead. The jam adds sweet-jalapeño brightness and tiny pepper pieces to the pickles.
2. Prepare cauliflower rice: Pulse cauliflower florets in a food processor until rice-sized, or buy pre-riced cauliflower. In a large skillet heat 1 tbsp neutral oil over medium heat. Add cauliflower rice and 1 tsp soy sauce, stir and cook 4-5 minutes until just tender. Stir in 1 tsp sesame oil, season lightly and keep warm.
3. Cook mushrooms and broccoli: In a separate hot skillet add remaining 1 tbsp oil. Add sliced mushrooms and cook without moving 3-4 minutes until browned; add broccoli florets and a splash of water, cover briefly and cook 3-4 minutes until tender-crisp. Season with salt and pepper.
4. Make the Coogirl glaze: In a small saucepan warm 3 tbsp Coogirl Candy with 1 tsp rice vinegar and gochujang if using, over low heat until loosened and brushable, 1-2 minutes. Keep warm. Toss cooked mushrooms and broccoli in some glaze so they are glossy and flavored, reserving a little glaze for finishing the bowls.
5. Cook soft eggs: Bring a pot of water to a gentle simmer. Add eggs and cook exactly 6 minutes for soft but set whites and jammy yolks. Remove and plunge into an ice bath. Peel carefully. Toss peeled eggs with 1 tbsp toasted sesame oil and 1 tsp soy sauce for seasoned sesame eggs.
6. Assemble bowls: Divide cauliflower rice among 4 bowls. Top with glazed mushrooms and broccoli, a pile of quick pickled daikon, a sesame soft egg halved, sliced scallions and toasted sesame seeds. Drizzle any remaining Coogirl glaze over the bowl for shine and extra flavor. Garnish with cilantro or microgreens if desired.
7. Serve immediately: These bowls are best warm so the glaze is glossy and the egg yolk flows into the rice.

Notes

• Creative use of product: Coogirl Candy is used both in a warm glaze that coats the hot mushrooms and broccoli and in the quick pickling brine so its jalapeño-sweet notes appear in both warm and cold elements for a cohesive flavor experience.
• Heat control: The jam contains jalapeño pieces—reduce amount in the pickling brine or glaze if you prefer milder heat.
• Make-ahead: Pickled daikon and cauliflower rice can be prepared ahead; warm glaze and cook eggs just before serving for best texture.