This AIP Bibimbap is the ultimate easy one-pan meal. A Korean classic made autoimmune friendly. Plus, make it low FODMAP with one simple sub!
- 1/4 cup coconut aminos
- 4 tsp freshly grated ginger
- 1 Tbsp white wine vinegar
- 1 tsp ground turmeric
- 1 Tbsp avocado oil
- 1 lb ground beef
- 1 cup carrots, grated/julienned
- 1 cup zucchini, grated/julienned
- 2 cups purple cabbage, shredded
- 2 green onions, sliced (green parts only for low FODMAP)
- 2 cups cooked cauliflower rice (for AIP) or white rice (for low FODMAP)
- extra sauce
- sesame oil (omit for AIP elimination)
- sesame seeds (omit for AIP elimination)
- sliced fresh green onions (green parts only for low FODMAP)
- fried or poached egg (omit for AIP elimination)
- chopped fresh cilantro
- fermented/pickled vegetables (check FODMAP content if on a low FODMAP diet)
If using white rice, combine 1 cup dry white rice with 2 cups water in a medium saucepan. Cover and bring to a boil over high heat. Once boiling, lower the heat to a simmer and cook until water is completely absorbed and rice is tender, about 15-25 minutes. If using cauliflower rice, skip to the next step.
Combine sauce ingredients in a small mason jar and shake well to combine. Set aside.
Heat 1 Tbsp avocado oil in a medium sauté pan. Once oil is shimmering, add ground beef. Stir and break up large pieces until beef is almost cooked through, about 7 minutes. Add sauce and simmer for another minute or two, until sauce is warmed through and beef is fully cooked. Transfer beef to a serving bowl and set aside.
Add a bit more oil, or a splash of water, to the pan (if needed) and sauté carrots until just starting to soften, about 1-2 minutes. Transfer to a small serving bowl and set aside.
Continue in the same fashion for the zucchini, purple cabbage and green onions, sautéing each individually for about 1-2 minutes, and setting aside in serving bowls.
If using cauliflower rice, you can sauté it in the same way, or you can cook it using your preferred method (even just heating in the microwave works!).
To assemble bowls, divide rice/cauliflower rice among four bowls, add cooked beef, carrots, zucchini, purple cabbage and green onions. Then add your favorite toppings and serve!
This recipe has not been tested for FODMAP content, but all ingredients are used in amounts compliant with the Monash University App and guidelines.
For the quickest prep, use pre-shredded vegetables. You can also shred/julienne the vegetables yourself with a julienne peeler, mandoline or food processor.
Nutrition information is for AIP version without any additional toppings. All nutrition information is an estimate, only, using an online nutrition calculator.
- Serving Size: 1/4 of recipe
- Calories: 302
- Fat: 10.8g
- Carbohydrates: 12.6g
- Fiber: 3.4g
- Protein: 36.6g
Keywords: bibimbap, bibimbop, korean, bowl meals,