30-Minute Bibimbap


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!

Bibimbap with hands

30-minute bibimbap



Korean Beef

  • 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

Additional Fixings

  •  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


  1. 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. 
  2. 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.
  3. Meanwhile, get the shiitake mushrooms sauteing in 1 tsp sesame oil and salt in a separate pan.
  4. Beef and mushrooms should both cook up in about 10 minutes. While they are cooking, prep your other items, including 4 fried eggs. 
  5. Portion ingredients into 4 bowls. Use extra sauce from Korean Beef to pour over the top for a delicious flavor boost.
  6. To enjoy, chop it all up and mix together. Yum!