This bibimbap bowl is inspired by my mom's recipe. Bibimbap is a Korean dish made with ground meat and different veggie sides served with egg and rice, and of course that bibimbap sauce.
Ingredients
Different vegetables go into this dish - carrots, cucumber, spinach (swiss chard and bean sprouts work well too).
We'll also use enoki mushrooms and eggs. Or use shiitake if you want too. Get pastured eggs, you'll really notice the difference. Ground pork is also used.
This dish also comes with a sweet chili sauce that is oh so yummy!
Bibimbap is usually served with white rice, but you can also use brown rice if you prefer. Or maybe even cauliflower rice or quinoa!
Let's Get Cooking
Cut up the carrots and cucumber into matchsticks, and trim the ends of the enoki mushrooms.
Sauté the enoki mushrooms in a little virgin coconut oil, then set aside.
Next sauté the carrots and spinach separately, then set aside as well.
In the same pan, cook the ground pork in coconut oil with tamari and coconut sugar. Turn off the heat and add the sesame oil.
Sweet Chili Sauce and Eggs
While the pork is cooking, prepare the sweet chili sauce. This version uses red curry paste (I use the Thai Kitchen brand), honey, minced garlic, sesame oil and gochugaru, Korean chili pepper, if you have any, or any chili powder.
In another pan, cook the eggs sunny side up in some coconut oil.
Making Your Bibimbap Bowl
In a bowl, add your choice of rice (white, brown or cauliflower rice) in the middle. Add the fried egg on top of the rice.
Place all the veggies, meat and mushrooms all around. Serve with the sweet chili sauce.
And maybe even some kimchi! See my kimchi recipe here.
Have you tried this recipe? Please leave a comment and rating below!
Bibimbap Bowl
Ingredients
Sides
- ¼-½ cup virgin coconut oil divided
- 1 cup enoki mushrooms ends trimmed
- 2 carrots cut into matchsticks
- 4 cups spinach or chopped swiss chard
- 1 cucumber cut into matchsticks
Meat
- 2 cloves garlic minced
- 1 lb ground pork
- 1 tablespoon tamari
- 1 tablespoon coconut sugar
- 1 teaspoon sesame oil
Sweet Chili Sauce
- 2 tablespoon red curry paste
- 1 tablespoon raw honey
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru or red chili pepper powder
The Rest
- 4 eggs
- 4 cups cooked rice (white or brown)
- kimchi for serving (optional)
Instructions
Sides
- In a medium pan, add 1 tablespoon coconut oil and set to medium heat.
- Add enoki mushrooms and sauté until soft. Transfer to a bowl and set aside.
- In the same pan, add another 1 tablespoon coconut oil.
- Add carrots and sauté until soft at medium heat. This will take 5 - 10 minutes. Transfer to a separate bowl and set aside.
- In the same pan, add another 1 tablespoon coconut oil.
- Add spinach and sauté until just wilted. Transfer to a separate bowl and set aside.
Meat
- In the same medium pan, add another 1 tablespoon coconut oil and set to medium heat.
- Add ground pork and cook until browned.
- Add tamari and coconut sugar and stir until thoroughly mixed.
- Turn off heat and add 1 teaspoon of sesame oil.
Sweet Chili Sauce
- In a small pan, add red curry paste, honey, garlic, sesame oil and chili pepper.
- Set to low-medium heat, stir sauce until garlic is cooked. Transfer to a serving bowl and set aside.
Eggs
- In a pan, add some coconut oil.
- Cook eggs sunny side up at low-medium heat.
Assemble Bowl
- In a bowl, add 1 cup of cooked rice.
- Place fried egg on top of rice.
- Add a little bit of cucumber, mushrooms, carrots, spinach and ground meat all around.
- Serve with the sweet chili sauce and some kimchi (optional).
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