Paleo Korean Bibimbap

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Bibimbap is one of those bowls that hits every note at once — savory, a little sweet, a little spicy, with a runny egg yolk that ties everything together when you break it open. This version captures all of that energy while swapping in cauliflower rice for the traditional grain base, which gets pressed dry and pan-fried until it's lightly golden and genuinely satisfying. Coconut aminos stand in for soy sauce throughout, delivering that deep, umami-rich flavor in the seasoned beef, the sautéed vegetables, and the drizzle-worthy bibimbap sauce without any legumes or grains in sight. The vegetables — julienned carrots and zucchini, silky shiitake mushrooms, and wilted baby spinach — are each cooked separately so every component keeps its own texture and character. Fresh ginger, toasted sesame oil, apple cider vinegar, and a pinch of red pepper flakes make the sauce bright and bold, the kind of thing you'll want to put on everything. Each of the four bowls gets its own fried egg right in the center, and the whole assembly looks as impressive as anything you'd order at a restaurant. It's a genuinely fun cook with a payoff that makes the effort feel completely worth it.

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Ingredients

4 servings

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
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2 tbsp avocado oil, divided
½ tsp salt

For the beef

1 lb ground beef
3 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp fresh ginger, finely grated
½ tsp black pepper

For the vegetables

2 medium carrots, julienned
2 medium zucchini, julienned
4 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
4 oz fresh baby spinach
3 tbsp avocado oil, divided
2 tbsp coconut aminos
1 tsp toasted sesame oil
salt and pepper, to taste

For the bibimbap sauce

3 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp fresh ginger, finely grated
½ tsp red pepper flakes

For the fried eggs

4 large eggs
1 tbsp avocado oil

For serving

1 tbsp sesame seeds, toasted (optional)
2 scallions, green tops only, thinly sliced (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove excess moisture.
2
Make the bibimbap sauce: whisk together the 3 tbsp coconut aminos, 1 tbsp toasted sesame oil, apple cider vinegar, honey, 1 tsp grated ginger, and red pepper flakes in a small bowl until combined. Set aside.

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