Tree Nut Free Paleo Korean Bibimbap
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Learn more āIngredients
4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil, divided
- Ā½ tsp salt
For the beef
- 1 lb ground beef
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- Ā½ 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 aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tsp toasted sesame oil
- salt and pepper, to taste
For the bibimbap sauce
- 3 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tbsp toasted sesame oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- Ā½ 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 8ā10 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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