I told you yesterday that I’ve been ALL for quick meals lately. Well, this Korean Paleo Bibimbap bowl is no different! It takes less than 20 minutes to toss together and everything can be made in the same exact pan!
There’s this little Korean restaurant in the town over from us that serves the BEST bibimbap. I comes out in a hot stone bowl with raw meat, a raw egg, and tons of delicious vegetables. While my version is no way near authentic it’s still pretty tasty and reminds me of theirs minus the meat.
If you want to add in some meat though you totally can. Just sear some thinly sliced chicken, beef, or pork in the same skillet right after you cook the vegetables along with a splash of sesame oil, coconut aminos, and some salt. Easy!
The best part is totally the vegetables so I decided to keep them as the star of the dish. Seasoned carrots, bean sprouts, and spinach get lightly cooked which means they still have a nice crunch but just a wee bit softer. I also used some cucumbers, grilled scallions <— OBSESSED, and kimchi. I use a spicy kimchi that I buy at my local Earth Fare but you can use just about any kind you like or make your own!
Don’t forget the Sriracha!
Korean Paleo Bibimbap
- 12 ounces cauliflower rice
- 1 teaspoon toasted sesame oil
- 1 teaspoon coconut aminos
- 1 cup matchstick carrots
- 1 cup bean sprouts
- 1 cup julienned cucumber
- 2 cups spinach
- 4 scallions
- 1 teaspoon toasted sesame oil, divided
- Salt, to taste
- 2-4 eggs** See notes
- Kimchi (I like this)