Paleo Bibimbap

 I've chosen one of my favourite korean meals as my first recipe. It's healthy, full of flavour and not to mention easy to Paleofy. Traditionally Bibimbap is a selection of seasoned vegetables and meat over rice with an egg yolk. In this version of the recipe, I have used paleo cauliflower "rice" as the base and chosen a tasty selections of vegetables as the toppings. The great thing about this dish is it's versatility, you can include any combination of vegetables you want so it's a good dish for leftovers or cleaning out the fridge. Enjoy





Servings- 4, you will have leftover rice but it is easily frozen 

Meat:

• 200g Beef/Pork Mince 
• 2 Tbsp of Coconut Aminos 
• 2 Tbsp Sesame Oil 
• 1 tsp Honey
• 1 tsp Minced Garlic

Cauliflower Rice:

• 1 Head of Cauliflower 
• 1 Tbspn Coconut oil or Olive oil 
• 2 tsp of Minced Garlic
• 2 Thinly Sliced Spring Onions 

Vegetables:

• 2 Handfuls of Baby Spinach 
• 1 medium carrot 
• 1/2 Lebanese Cucumber 
• 5-6 Button Mushrooms 
• 10 Snow Peas 
• 1 tsp Toasted Sesame Seeds

Decoration (Optional):

• 1 Sheet of Nori Paper

Directions:

• Start by combining the mince and meat seasonings, cover in cling wrap and place it in the fridge for the flavors to combine as you prepare the other ingredients 

• Prepare the cauliflower by removing the leaves and any discoloured spots. Slice the cauliflower down the middle, then individually remove each floret from the stem. 

• Use a food processor to blend the cauliflower. Ideally you want the crumbs to be around the same size as rice grains, although if your food processor is anything like mine you will end up with much smaller grains down the bottom and larger grains at the top. The best way to prevent the cauliflower from turning to complete mush is by blending it in smaller quantities. Transfer the cauliflower rice to a bowl and set aside.
  
• Place the spinach in a small pot and cover in boiling water, simmer for 5 minutes. Remove from the heat and strain the spinach, then rinse with cold water. Leave to drain for another 5 minutes and transfer to a bowl. Combine the spinach with a teaspoon of toasted sesame seeds, 1 Tbsp of Sesame Oil, 1 tsp minced garlic, 1 tsp of spring onion and salt to taste. Set aside. 

• Julienne the carrots and sautee on medium heat until softened, season with salt and pepper to taste and set aside
• Julienne or thinly slice the cucumber and place it in a small bowl with a teaspoon of salt. Leave it for 5 minutes, then rinse it and squeeze out the excess juice. Don't be afraid to squeeze it really hard, it will remain crisp. Stir through a teaspoon of the spring onion and set aside. 
• Thinly slice the mushrooms and sautee on medium heat, season with salt and pepper then set aside
• De-vein the snowpeas and cut in half, place in a small pot with boiling water and boil for 3-5 minutes or until soft. Drain the snowpeas and place aside. 

•  Heat the coconut oil in a medium fry pan, add around 1/4-1/3 of the cauliflower to the pan along with the remaining spring onion and the minced garlic. Fry the cauliflower until lightly browned, then serve it into bowls. 
• Fry one large egg sunny side up for each diner

Assembling the Bibimbap: 

• Place the egg atop each bowl of rice. Carefully place a small amount of each ingredient around the yolk of the egg. 
• (Optional) Use a nori punch or a pair of scissors to cut a face from the nori sheet, then gently place them on the yolk,

Bibimbap is delicious served plain or with Gochujang (Korean Red Pepper) sauce. I choose to mix the ingredients before eating but many people enjoy eating them seperately. 

I hope you enjoy the recipe, any feedback is welcome 

Mikaeyla xox