This week we are bringing a little bit of Korean cooking into our kitchen. Bibimbap is a traditional Korean dish and we love this recipe for so many reasons.
- Choc full of fiber from veggies and brown rice
- Includes high quality protein from grass-fed beef and pasture-raised eggs
- Packs a probiotic punch with added kimchi
- Tastes amazing
- Only takes 30-minutes to make
All of this can be yours for dinner tonight! Enjoy!
- 1 lb grass fed ground beef
- 2 Tbsp sesame oil
- 2 Tbsp tamari
- 2 Tbsp coconut sugar
- 1 tsp sriracha
- 4 oz shiitake mushrooms
- 1 tsp sesame oil
- salt to taste
- 2 cups brown rice, cooked
- 4 cups spinach, chopped
- 4 cups bean sprouts
- 2 large carrots, cut into matchsticks
- 2 small zucchini, cut into matchsticks
- 2 cups kimchi
- 4 fried eggs
- Cook brown rice in advance or buy it pre-cooked. To cook brown rice: bring 1 cup dry rice to a boil with 2 cups water, lower heat and simmer for 45 minutes.
- For Korean Beef, whisk together sesame oil, tamari, coconut sugar and sriracha. Add ground beef and sauce to a skillet and cook over medium-high heat. Use a spatula to break up beef as it cooks.
- Meanwhile, get the shiitake mushrooms sauteing in 1 tsp sesame oil and salt in a separate pan.
- Beef and mushrooms should both cook up in about 10 minutes. While they are cooking, prep your other items, including 4 fried eggs.
- Portion ingredients into 4 bowls. Use extra sauce from Korean Beef to pour over the top for a delicious flavor boost.
- To enjoy, chop it all up and mix together. Yum!