This recipe came from inspiration after eating at the Kraverie in Saratoga Springs. It’s a Korean restaurant specializing in Korean tacos and crepes – a random duo, but its totally delicious! When we first went we didn’t know what to expect, but we experimented with a few dishes and they were amazing. One thing we did get was the bibimbap. As soon as it came out, we knew we made the right choice, and it looked so easy to make!
Because we are crazy food experimenters, we went to the grocery store got the supplies, and tried to recreate the dish. I know, I know, you probably already scrolled a head and are like “that’s a lot of ingredients!” – but trust me when I say you won’t be disappointed.
We made this with chicken, but you can use any meat you would like (a popular one is pork belly). I used liquid amino as the base of the marinade – along with oil, sriracha, and a few other spices. Otherwise it’s just rice, carrots, spinach, bell peppers, onions, and an egg. I wanted to make it look pretty in the pictures, so I cooked all the vegetables separately so they didn’t mix. To save time, feel free to cook all the veggies (except spinach) in the same skillet.
A totally paleo, gluten free, dairy free, and soy free meal that everyone will love!
Let me know what you think!!
Paleo Chicken Bibimbap
For the Bibimbap
- 2lbs chicken breast, chopped
- 3 large carrots, thinly sliced
- 1 large zucchini, thinly sliced
- 1 medium white onion, chopped
- 1 large red bell pepper, thinly sliced
- 3 eggs
- 1 cup of rice (or cauliflower rice)
- 5 tbsp olive oil
- Optional toppings: minced scallions and sesame seeds
Sweet & Spicy Marinade:
- 1/4 cup liquid aminos
- 2 tbsp extra virgin olive oil
- Sriracha, to taste
- 1 tsp ground mustard
- 1 tsp honey
- 1 tsp curry paste
- ½ tsp minced garlic
- pinch of ground black pepper
- In bowl, mix all the marinade ingredients together until its completely incorporated. Clean and chop the chicken breasts. Place the chicken breasts in a large ziplock bag, and drizzle the marinade on top of the chicken. Close the bag and shake. Place in the refrigerator for at least 20 minutes before cooking.
- Start your rice (1 cup rice to 2 cups water – bring to boil, and then reduce to simmer for 30 minutes).
- Prepare your vegetables. Heat a skillet over medium-high heat with a tbsp. of olive oil. Cook the carrots for 3-4 minutes, until soft but still crunchy. Remove carrots from the skillet, and place in a bowl on the side. Cover with foil to keep warm. Repeat these steps for the onions, zucchini, spinach, and pepper.
- While the vegetables are cooking, heat another skillet over medium-high heat with a tbsp. of oil and cook the chicken. Cook until its completely cooked through.
- In a small skillet, spray with non-stick spray and fry your eggs to your liking.
- Once everything is cooked, start assembling your bowls: rice on the bottom, then vegetables and chicken, and top everything with a fried egg. For extra heat, drizzle sriracha on top of the bowl.,