Bibimbap. BiBIMbap. BibimBAP! Admittedly, I may have annoyed a few people when I batch cooked this dish. It’s SO fun to say. The correct pronunciation is BEE-beem-bop. Try it. No really, give it a shot. And you know what, it’s even more fun to eat! I was a little giddy every time I admired the contents of my bowl before digging in. So colorful, so many flavors and textures!
Bibimbap is a Korean dish that literally means “mixed rice” – and since this is a paleo/primal site, I used cauliflower “rice”. Personally, I liked chopsticking away at each quadrant of my bowl separately, but most people stir it all together once it’s assembled – do whatever feels right!
And that’s the great thing about bibimbap – anything goes. The main components are rice + beef + veggies + egg. From there you can let your imagination run wild, or simply be guided by the contents of your fridge. Feel free to use the recipe below as a starting point for your bibimbap adventures! (And don’t worry, it’s not nearly as labor intensive as it looks).
- 1 pound steak, thinly sliced (preferably sirloin or rib-eye)
- 1/2 cup coconut aminos
- 2 green onions, thinly sliced
- 3 tablespoons rice vinegar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons sesame seeds
- 1 tablespoon honey
- 1 tablespoon water
1. In a small bowl, combine honey and water, whisking with a fork until combined.
2. Add the honey water mixture and all the ingredients except for the steak to a large bowl or ziplock bag. Stir well to combine.
3. Add the steak. Place in fridge and marinate for 1 hour minimum (or overnight). If using a bag, shake it a few times during the marinating process to keep the meat well coated. If using a bowl, stir the contents.
4. If you have a BBQ, the bulgogi would taste great grilled. Otherwise, place all of the beef on a baking sheet lined with parchment paper. Make sure your oven rack is 4-6” from the top element. Broil the beef on high for approximately 5 minutes. Flip the meat and broil for another 5 minutes or until slightly cooked through and slightly brown.
- 1 cauliflower
- coconut oil
1) Trim off the cauliflower leaves. Using a knife, remove and discard the cauliflower core. Break the cauliflower up into florets.
3) In batches, place the florets into a food processor and pulse until chopped into small pieces. Don’t overprocess – you don’t want the cauliflower to turn into mush. Think jumbo grains of rice.
4) Heat a large pan over medium-high heat. Lightly grease pan.
5) Cook the cauliflower for approximately 5-10 minutes until it’s tender and cooked through. I like mine slightly golden for the bibimbap.
- 1 large cucumber, thinly sliced (preferably using a mandolin)
- 1 teaspoon salt
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
1) Place the sliced cucumber in a colander and toss with the salt. Let stand for 20 minutes.
2) Rinse the cucumber and squeeze dry.
3) Transfer the cucumber to a small bowl and add the rice vinegar, sesame oil and red pepper flakes. Combine well and allow to chill in the refrigerator for a minimum of 30 minutes.
- 1 pound mushrooms (preferably Portobello and/or Shitake), thinly sliced
- coconut oil
1) Heat a large pan over medium-high heat. Grease pan with coconut oil.
2) Pan fry the mushrooms until tender and cooked (approximately 20 minutes). Make sure to drain the liquid from the pan several times while cooking.
3) Remove the mushrooms from the heat and season with salt and pepper to taste.
- 4 bunches spinach, rinsed well and stems trimmed off
- 4 cloves garlic, minced
- 2 tablespoons coconut aminos
- 1 tablespoon sesame seeds
- sesame oil (or coconut oil)
1) Boil some water in a large pot.
2) Wash the spinach well. Add the spinach to the boiling water (you may have to do it in batches depending on the size of your pot). Cook just until wilted (approximately 3 minutes).
3) Drain the spinach into a colander. Let cool. Squeeze liquid out of spinach.
4) Heat a large pan over medium high heat. Grease pan with oil.
5) Add the garlic and cook just until fragrant and starting to brown (approximately 2 minutes).
6) Add the spinach, coconut aminos, and sesame seeds. Cook for approximately 5 minutes until flavours have combined.
- 4 carrots, julienned
- 1 tablespoon rice vinegar
- sesame oil (or coconut oil)
1) Heat a large pan over medium-high heat. Grease pan with oil.
2) Pan fry the carrots until slightly tender (approximately 5 minutes).
- 1 egg, fried sunnyside-up (per serving)
- kimchi (optional)
- hot sauce (optional)
1) Spread the cauliflower rice along the bottom of each bowl.
2) Place the fried egg on top of the rice, with the yolk at the center of the bowl.
3) Arrange the beef bulgogi, vegetables, and kimchi (optional) around the fried egg. Serve some hot sauce on the side (optional).
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