INGREDIENTS:

Sweet Chilli Sauce 

• 3 medjool dates, pitted

• hot water

• 1/2 cup Sriracha (home made version if strictly paleo) 

• 1 tablespoon toasted sesame oil

RICE:

• 2 heads cauliflower

• 2 tablespoons coconut oil, melted

• 2 teaspoons salt

VEGETABLES:

• 1 can bean sprouts, drained

• 2 scallions, white & green thinly sliced

• 1/2 cup rice vinegar

• 3 cloves garlic, minced

• 3 teaspoons coconut oil

• coconut aminos, to taste

• sesame oil, to taste

• 2 large carrots, cut into matchsticks

• 2 medium zucchini, cut into matchsticks

• 1/2 pound fresh baby spinach

MEAT & SAUCE:

• 2 teaspoons grated fresh ginger

• 2 cloves garlic, minced

• 1/2 teaspoon crushed red pepper flakes

• 1/2 cup unsweetened applesauce

• 1/4 cup coconut aminos

• 8 ounces shitake mushrooms, stemmed and thinly sliced

• 1 pound grass-fed ground beef

EGG:

• 4 large eggs

• 1 tablespoon coconut oil

GARNISH:

• toasted sesame seeds

• sesame oil

• sliced scallions

How to make bibimbap.

This pork bibimbap recipe has SO many layers of flavour! In a small bowl combine the ingredients for the marinade—garlic, ginger, scallion whites, soy sauce, sesame oil, honey, and sesame seeds. If you don’t have honey, you can also substitute some brown sugar.

In a nonstick or seasoned cast iron skillet, you add ground pork and the sauce and cook on medium-high heat until the pork is brown and the sauce is thickening nicely. Then you drain the pork and transfer to a bowl.

With 1 tablespoon of the drippings, you cook the spinach with some sesame seeds until it’s wilted and then set that aside so it doesn’t get too mushy. Remove excess water if need be. Next, stir fry the shiitake mushrooms and other veggies in the same pan.

Meanwhile, you prepare your cauliflower rice, flavouring it with sesame oil and salt. Bonus to this recipe: If you’re cooking on the stovetop, it takes a few minutes to fluff up as opposed to the 30 minutes it takes for traditional rice.

Let’s put it all together
To assemble, you divide the cooked rice between four bowls and add pork with that delicious sauce, the colourful vegetables, and some pickled carrots. A fried egg on top in that perfect place between raw egg and set yolk is the crowning glory for this delicious dinner, along with a sprinkling of thinly sliced scallions.

You can chose a variety of vegetables depending on your personal taste.  Feel free to cook bibimbap with whatever you have on hand and sounds delicious to you. Bean sprouts would also give it a nice crunch if you like those.

If you are trying to conserve carbs, this bibimbap is a great option.