Paleo Bibimbap

In 2014 I travelled to Thailand on a Korean airline and I never eat airplane food, but they served Bibimbap and it actually didn't look too horrible and sounded a lot better than the snacks I had, so I decided to give it a try. I didn't eat the meat because frankly meat on an airplane certainly did sound horrible. I kept the [cauliflower] rice, bean sprouts, carrots, and greens and added mushrooms. It was by far the best airplane food I've ever had, and I was really disappointed when they didn't serve it on the ride home.

I spent 13 hours in South Korea and got to explore some really cool temples, but finding food when given 1/2 an hour on a tour was pretty difficult. I was really hoping to find some more amazing Korean food, but ended up getting some basic sushi (which was still tasty!). I was determined to make a Paleo version of the Bibimbap, so here it is! Bibimbap sauce is usually made with gochujang, but most pastes that I could find either had gluten or corn syrup, so I just used some Sriracha sauce. My dish is definitely not traditional, but I think it's still pretty tasty and a good Paleo version.

You can get creative with it and use any veggies you like. Kimchi would also be great to add, I just didn't have any on hand. You could also do some sliced cucumber or zucchini. To make things easier, I bought pre-packaged shredded carrots and Trader Joe's cauliflower rice. You could also buy the pre-sliced mushrooms to help cut down on prep time.


1 large head cauliflower, riced (or pre-packed cauliflower rice from Trader Joe's)

1 lb grass-fed beef

2 C bean sprouts

2 C shredded carrots

4 C spinach or kale (I did about half and half)

1 lb mushrooms, washed and sliced

2 T sriracha or gluten free chili paste

2 tsp garlic, minced

1-2 T sesame oil


1. Combine beef, garlic & sriracha sauce

2. Cook in oiled pan until no longer pink and cooked through.

3. In separate pan, heat some coconut oil (or other cooking oil of choice).

4. Add mushrooms, 1 tsp sesame oil and dash of salt and pepper and cook until soft (about 10 minutes) and set aside

5. Continue with other vegetables, cooking separately with 1 tsp sesame oil and dash of salt and pepper (you could make this easier by cooking all vegetables together, you just wouldn't have the traditional Bibimbap plating)

6. Add riced cauliflower to bottom of serving bowl(s)

7. Add each veggie in sections of the bowl, leaving space in the center.

8. Add ground beef in the middle.

9. Top with more sriracha or chili paste/oil if you choose.


*Note that you can also add a fried or over easy egg to the dish for a more traditional option as well!

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