Bibimbap, usually vegetables over rice, is re-imagined here in an allergy-friendly version with riced plantains. It’s filling, nutrient-dense and delicious. Plus, it’s fun to say!Jump to Recipe
I have a confession to make. In the interest of creative discovery, I will sometimes eat things that I know will be bad news for me. On a recent family vacation, we went to a place that served the most amazing food. I was curious about Bibimbap. What is it? What does it taste like? More importantly, how can I make it AIP?
Bibimbap is a Korean dish – rice, assorted vegetables, flavored meat, and very often a runny egg and hot sauce. So yes, I ate it. And I paid. Oh I paid. For me, nightshades are a no-go, and I puffed up like a puffer fish. Two weeks later, I am almost back to normal. One must sacrifice for one’s art. (*Drapes dramatically over the sofa.*)
There is one piece of equipment that would be reeeeaaaallly helpful for you to have when making a dish like this. It’s a little gem called a julienne peeler. Mine is an inexpensive one that I got at the Asian market, and it’s wonderful! Rather than taking forever to chop your veggies into itty-bitty pieces, you just act like you’re peeling the veg and voilà! Scads of julienned vegetables!
I hope you will give this flavorful dish a try. It will fill you up, bump up your vegetable game, and give you something fun to say when your family asks you, “What’s for dinner?”
Eat well, be well !
Bibimbap (AIP, Paleo)Course: MainCuisine: AIP, Paleo, KoreanDifficulty: Medium
Bibimbap, usually assorted vegetables on rice with a runny egg and hot sauce, is adapted here to be allergy-friendly. It’s delicious – and fun to say!
1 lb. ground sirloin
3 large cloves garlic
1 TBSP minced fresh ginger
1/3 cup coconut aminos
4.25-ounce jar of organic baby food carrots
1/2 cup coconut milk
2 TBSP honey
2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp turmeric
3 tsp finely grated horseradish root
1/3-1/2 cup avocado oil or coconut oil for sautéing
3 green plantains, riced (See recipe notes.)
3 cups julienned carrots
5 oz. sliced shiitake mushrooms
1 bunch green onions, cut into 2-inch pieces
2 cups spinach, packed
2 cups arugula, packed
- In a large bowl, mix the beef, garlic, ginger, and coconut aminos. Let marinate while you prepare all the other ingredients.
- Make the sauce: Place baby food carrots, coconut milk, honey, salt, garlic powder, turmeric and horseradish in a mini food processor. Process until smooth. Set aside.
- In a large sauté pan or wok, heat 2-3 tablespoons of oil over medium high heat. Sauté plantains until golden. Transfer to a bowl. (You will need a total of six bowls, including the sauce bowl, for the various components of the dish.)
- Heat a bit more oil, and sauté the carrots until just tender. Transfer to another bowl.
- Heat more oil if needed, and sauté mushrooms. Transfer to another bowl.
- Heat a little more oil, and sauté spinach and arugula together until just wilted. Transfer to yet another bowl.
- Finally, add a little more oil, and brown the marinated meat. Transfer to a final bowl.
- Assemble: Place some riced plantains in each bowl. Top in sections with meat, mushrooms, greens, and carrots. Drizzle with sauce, and serve extra sauce at the table.
- To rice plantains, peel them, slice them, and process them in a food processor without any liquid until the pieces resemble rice.
- It is invaluable to have a little tool called a julienne peeler. It makes short work of the task!
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