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Bibimbap Bowl
Make this Korean-inspired bibimbap bowl with yummy sweet chili sauce.
Course
Main Course
Cuisine
Korean
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
4
Author
Melissa Torio
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).