March 2021

Looking for an simple dinner? Bimbimbap is the answer to the often asked “what are we making tonight”?

I’m ashamed to admit that I discovered this dish very late in life. After many years of traveling to Asia, I never had interest in trying this before. But on one of my more recent trips, this was offered at lunch and I immediately fell in love. It is simple, healthy, hearty and easy to modify according to your specific tastes or diet requirements. Bottom line….I seriously missed out on this for too many years to count!

Not only is this easy- It can be easily converted for Whole30, Paleo, and Keto diets. Also, major plus, it’s gluten freeeeeeeeeeee. You can replace the meat with another vegetable, or tofu, and you have yourself a vegetarian dinner too!! No egg, and make it vegan. Don’t want grains or carbs? Replace the traditional rice with cauliflower rice sautéed in a little sesame oil.

When making this, I always start my jasmine rice in the rice cooker first. Then I start browning the meat. Once the meat is going I start on my vegetables. Other than setting them out and washing them, I do not prep all the veggies in advance. I prep as the other is cooking.

I use one non stick skillet for all the vegetables and finally, the eggs. You don’t even have to wipe out the skillet in between! Generally I start with matchsticks of zucchini, once I have them on sauté, I set as side a small pile of bean sprouts. For the carrots, you can cut into matchsticks, but I prefer to make carrot ribbons using a vegetable peeler. I find it’s faster prep and they cook quickly and more evenly. Then, I cook down the spinach. I set each vegetable on a platter and put it in a warm oven, adding vegetables as I go. The last step is frying the eggs sunny side up! By now, the ground meat is done, your rice is cooked and all you have to do is assemble the bowls. Boom! In less than 30 minutes everything is done and with minimal clean up!

PIN THIS RECEIPE

BIMBIMBAP

[Gluten Free, Keto, Paleo, Whole30]

| Serves 4 |

INGREDIENTS:

RICE:

1 C uncooked jasmine rice
1 1/2 Cups water
1/2 teaspoon salt

RICE (Keto, Paleo, Whole30)

5 cups Cauliflower rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons toasted sesame oil.

MEAT:

1 pound 85/15 organic ground beef
2 Cloves minced garlic
1 teaspoon minced fresh ginger or ginger paste
2 tablespoons coconut aminos (soy if you’re not doing gluten free)
1 teaspoon fish sauce, optional (like red boat)
salt & pepper to taste

VEGETABLES:

1 medium zucchini, cut into matchsticks
2 Medium carrots, sliced into ribbons
3 cups bean sprouts
6 cups fresh spinach
4 teaspoons sesame oil
4 large eggs
Salt & Pepper to taste.
Toasted Sesame seeds for garnish
Toasted Sesame oil
chili & garlic sauce to garnish

EGGS

4 large organic eggs

METHOD:

1. Preheat your oven to 170 degrees Fahrenheit to keep it warm. First, prepare your rice. If using jasmine rice, start your rice cooker by adding rice, water, and salt and follow manufacturers instructions. If preparing cauliflower rice. Sauté all ingredients in a nonstick skillet. Sauté until cauliflower rice is cooked through and lightly golden. Transfer to a bowl, cover in foil, and transfer to warm oven.

2. After rice is started, begin browning the ground beef, in a non stick skillet, on medium heat. Once meat is cooked through, strain fat and add garlic, ginger, coconut aminos, and fish sauce. Mix well and salt & pepper to taste. Set beef aside and keep in a warm oven.

3. While beef is browning, you can begin sautéing your vegetables, in a separate non stick skillet, on medium high heat. I start with the zucchini first. Add about 1/2 teaspoon of toasted sesame oil and the vegetables to the skillet. Sprinkle light with salt & pepper, and sauté until slightly crisp, but fork tender. Transfer the zucchini to a dish and transfer to the oven to keep warm. Repeat individually with each vegetable, transferring to plate and warm oven as you go.

4. Using the same nonstick skillet used for the vegetables, wipe it out with a paper towel and spray lightly with non stick cooking spray. Reduce heat to medium low. Carefully add four eggs to the skillet, being careful to keep yolk in tact, sprinkle lightly with salt and cover for 2 minutes. At two minutes, check if the eggs are cooked to your liking. Eggs should be served “easy” or “medium”. If not cooked through, cover and cook for 30 seconds more. Do not turn up the heat.

5. Uncover the eggs and remove from heat. Prepare four bowls. Start by placing rice in the middle, vegetables and beef around the edge of the bowl, and place your egg in the center. Garnish with toasted sesame seeds and chili sauce.