Korean Bibimbap

Bibimbop
  • Difficulty: 3
  • Serves: 1
  • Prep: 30 min
  • Cook: 20 min

Ingredients

MEAT

  • 1⁄4 Lb Pork, Thin Cut
  • 1 Tsp Coconut Aminos
  • 1 Tsp Toasted Sesame Oil
  • 1⁄2 Tsp Honey
  • 1 Ea Garlic, Minced

VEGETABLES

  • 2 Oz Spinach
  • 1⁄4 Lb Bean Sprouts
  • 3 Oz Shiitake Mushroom
  • 1 Ea Carrot
  • 1⁄4 Tsp Sea Salt
  • 1⁄4 C Resistant Starch White Rice or Cauliflower Rice, Cooked
  • 1 Ea Eggs
  • 1 Tbsp Avocado Oil
  • 1 Ea Scallion

GOCHUJANG SAUCE

  • 1 Tbsp Gochujang
  • 1 Tsp Sesame Oil
  • 1 Tsp Sesame Seeds, Toasted
  • 1⁄2 Tsp Rice Vinegar
  • 1 Ea Garlic Clove, Minced
  • 1 Tbsp Gluten Free Soy Sauce or Coconut Amino

Steps

  • 1 Mix the coconut aminos, sesame oil, honey, and garlic together to form a marinade for the pork. Add the pork and coat thor oughly. Set aside for 1 hour.
  • 2 In a pan, heat avocado oil on medium. Add the meat and cook until crispy. Remove from the pan.
  • 3 You’ll be cooking the vegetables but want to do them 1 by 1 if you’d like to keep the presentation intact. Otherwise, they can all go at once.
  • 4 In the same meat pan, saute the spinach, bean sprouts, mush rooms, and carrot until golden brown and slightly wilted. Set aside.
  • 5 Fry an egg and set aside.
  • 6 Serve with the rice option on the bottom, the vegetables and meat forming a circle around, and top with a fried egg and chopped scallions.
chef-gil

Gil Butler

Chef Gil Butler is the owner of Primal Chef,  specializing in making healthy food taste good, and making healthier versions of your favorite foods. 

He's a graduate of Seattle Culinary Academy and has worked with clients ranging from busy families to business executives and Hollywood producers.

Chef Gil is the former Executive Chef at Dave Asprey's 40 Years of Zen. He has also served as head chef for high net-worth private family households, managing their kitchens and other chefs. 

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