Bibimbap (AIP, Paleo)

Bibimbap (AIP, Paleo), 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!

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, vegetables, flavorful 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 this little gem: 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 !

💗,

Wendi

Bibimbap (AIP, Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, KoreanDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

20

minutes

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!

Ingredients

• 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

Directions

• 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.

Notes

• 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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