Bibimbap Bowl Recipe

October 1, 2018

When you’ve got comfort food on the brain, this popular Korean dish hits just the right notes—a touch of sweetness from the grated pear and a bit of spice from gochujang (a fermented chili paste). Ground beef adds richness while fresh veggies keep things light. Bibimbap is one keto-friendly, crave-worthy meal that’s perfect for chilly fall evenings, or anytime you’re looking to spice things up in the kitchen.

Bibimbap Bowl

Yield: 2 servings
Active Time: 25 minutes
Total Time: 40 minutes


For the noodles:
2 packages Miracle Noodle Shirataki Rice
2 teaspoons toasted sesame oil

For the vegetables:
1 teaspoon Organic Valley Farms Ghee
2 carrots, cut into matchsticks
1 large zucchini, cut into matchsticks
2 tablespoons gochujang

For the beef:
1 teaspoon Organic Valley Farms Ghee
½ pound ground beef
1 ripe pear, peeled and grated
2 tablespoons coconut amino sauce
1 teaspoon chili garlic sauce

For the bok choy:
3 small baby bok choy, thinly sliced
1 tablespoon coconut amino sauce
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds

For the eggs:
1 teaspoon Organic Valley Farms Ghee
2 large eggs

For the garnish:
3 scallions, thinly sliced


Make the noodles:
Open the packages of noodles and rinse well. Fill a small saucepan halfway with water and bring to a boil. Add miracle noodles and stir 1 to 2 minutes; strain and toss with toasted sesame oil.

Make the vegetables:
In the same saucepan, heat 1 teaspoon ghee, then add carrots and sauté for 1 minute. Add zucchini and gochujang, stirring until coated; scrape into a bowl.

Make the beef:
Wipe down the skillet and add 1 teaspoon ghee. Brown the ground beef, about 2 to 3 minutes, then add grated pear, 2 tablespoons coconut amino sauce, and chili garlic sauce. Simmer until the pear has broken down, about 5 to 7 minutes.

Make the bok choy:
Fill a large skillet halfway with water and bring to a boil. Add bok choy and blanch for 1 to 2 minutes; drain, squeezing any excess water. Toss bok choy with remaining 1 tablespoon coconut aminos, 1 teaspoon toasted sesame oil, and sesame seeds.

Make the eggs:
In a nonstick skillet, heat 1 teaspoon ghee over medium-low heat. Fry eggs until yolks are runny but whites are firm, 2 to 4 minutes each.

Assemble the bowl:
Place half the miracle noodles at the bottom of a bowl. Arrange a portion of vegetables, beef, and bok choy around the perimeter. Top with an egg, and scatter with scallions. Serve immediately.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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