Korean-Style Beef Bowls

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the cauliflower; remove the leaves, then quarter lengthwise through the core. (If you have a food processor, instead of grating on a sheet pan, discard the core, then pulse the quartered cauliflower until fine). Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add the ponzu sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower rice is softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared ginger, garlic, and scallion bottoms. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the honey (kneading the packet before opening), soy sauce, and 2 teaspoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. Taste, then season with salt and pepper if desired. Serve the cauliflower rice topped with the cooked beef and peppers, marinated radishes (including any liquid), and gochujang mayo. Garnish with the sliced green tops of the scallions. Enjoy!