Samgak-Gimbap with Bulgogi, Caramelized Onions and Cauliflower Rice

Step 1

Thaw avocado according to package instructions.

Step 2

In a bowl, combine soy sauce, sugar, sesame oil, garlic, grated pear, ground black pepper, and green onion. Mix well. Marinate the sliced beef in this mixture for at least 30 minutes (or overnight for better flavor). Heat a skillet over medium-high heat and cook the bulgogi until nicely browned. Set aside.

Step 3

In a bowl, mash the avocado to desired texture. Stir in furikake seasoning, sesame oil, soy sauce, and lemon or lime juice. Cover and set aside.

Step 4

In a skillet, heat sesame oil over medium heat. Add the riced cauliflower and stir-fry for about 4 minutes. Add cornstarch slurry and cook for another minute. Season with rice vinegar. Allow to cool slightly.

Step 5

Prepare caramelized onions according to package instructions. Allow to cool slightly.

Step 6

Lay a sheet of plastic wrap or use a samgak-gimbap mold to shape the triangles. Place a square of nori shiny side down. Add a thin layer of cauliflower rice onto the nori, leaving the edges clear for wrapping. Add a small portion of bulgogi, caramelized onions, and a dollop of furikake guacamole in the center. Top with another thin layer of cauliflower rice. Fold the edges of the nori over the filling, creating a triangle. Use plastic wrap or mold to press firmly into the desired shape. Garnish with sesame seeds and a sprinkle of furikake seasoning.