Bibimbap is a Korean rice dish that means “mixed rice,” so while this isn’t exactly an authentic re creation, I did my best to capture the flavors in a way that works with the Paleo diet. Broccoli noodles are pulsed in a food processor until they become the consistency of rice and then topped with all the goodness that traditional bibimbap has to offer: garlic, succulent meat, and a fried egg.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 30 Minutes
- 2 tablespoons sesame oil
- 1 tablespoon coconut aminos
- 1 garlic clove, minced
- 1 pound ground beef
- 2 tablespoons gochujang—Korean chili sauce (depending on your heat preferences)
- Freshly ground black pepper
- 2 tablespoons grass-fed butter
- 6 ounces shitake mushrooms
- 3 carrots, julienned
- 3 broccoli stems, spiralized and riced
- 4 eggs, depending on how many servings you’re making
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds
- In a large skillet over medium heat, heat the sesame oil and coconut aminos and sauté the garlic for about 1 minute and then stir in the ground beef. Cook until browned, about 5 minutes, and then add the gochujang. After 5 or 6 minutes, remove everything from the skillet. Season with salt and pepper.
- Add 1 tablespoon of butter and the mushrooms to the skillet. Cook for 3 to 4 minutes and then use a slotted spoon to remove the mushrooms from the skillet.
- Add the carrots and sauté over medium-high heat for 2 to 3 minutes, or until the veggies become fork-tender. Use a slotted spoon to remove the carrots from the pan. Add the broccoli rice and sauté for 4 to 5 minutes, or until fork-tender and beginning to brown on some sides. Remove the broccoli rice from the skillet.
- Fry 1 egg per serving: Crack the eggs right into the pan with a little more butter if necessary, one at a time, and cook on one side until the white is no longer runny. Carefully flip and cook for 1 or 2 minutes on the other side, depending on how done you want the yolk.
- Assemble the dish by spooning the broccoli rice into bowls and topping with the ground beef, mushrooms, carrots, and egg. Drizzle the rice vinegar over each bowl and garnish with sesame seeds.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.