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Daikon Radish “Rice” with Gochugaru and Fried Egg

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

Ingredients

  • 1 large daikon radish peeled, Blade C
  • 1 tbsp virgin coconut oil or olive oil
  • 1/2 tsp peeled and minced ginger
  • 1 small garlic clove minced
  • 1/4 cup diced scallions
  • 1/4 tsp gochugaru sub in a pinch of regular red pepper flakes here if you don't have gochugaru
  • 1 large whole egg
  • pepper to taste

Instructions

  • Place your diakon radish noodles into a food processor and pulse until rice-like bits. Place in a bowl near a sink. Place another bowl next to the bowl of rice. Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl. Repeat this until you've squeezed out the excess moisture in all of the rice. Set aside.
  • In a large skillet, place in the oil. Then, place in the garlic and ginger. Let cook for 30 seconds and then add in the scallions and daikon rice. Cook for 1 minute and then sprinkle over the gochugaru. Stir to combine and cook for 3-5 minutes, stirring frequently. Set aside when done, in a bowl.
  • In the same skillet, crack over the egg and let cook until the whites set. Once done, place on top of the bowl of rice and season with pepper.