So, here's a dumb thing I did because I am bullheaded: I read about kimchi once in 2009 and thought it sounded disgusting, and decided that I didn't like kimchi and didn't eat it for seven years. Well, 27 years. But 7 years of consciously deciding not to eat it. I don't think I ever tried it at all--just decided that it wasn't for me. As you may know from this blog, I'm not exactly closed-minded when it comes to food, so I don't even have a good explanation for my kimchi avoidance. Sometimes I do dumb things. But, you guys, I'm reformed. I am reborn into the world of delicious Korean cuisine (which is great, because one of my best friends lives in South Korea right now and she makes up about half the readership of my blog, so this recipe is verrrry appropriate). I had bibimbap for the first time when I was in Madison a few weeks ago and have basically been thinking about it ever since. I'm pretty sure bibimbap loosely translated is "bowl of rice and other awesome stuff" and that's the gist of it--rice on the bottom, delicious meat and vegetables and sauce and kimchi, topped with a fried egg. This one is made with sweet potato rice and ground turkey, but you could do cauliflower rice if you prefer that, or regular rice if you're not paleo/whole 30-ing. Ground pork would be the traditional choice, but I choose poultry over pork most of the time (key exceptions being bacon and prosciutto) and Costco has a great organic ground turkey that's antibiotic free with no hormones or steroids and a certification for humane treatment, so I've been using a lot of that. Give this recipe a try, even if you don't think you're a fan of Korean food. You really won't be disappointed.
For the meat:
1 pound of ground turkey (or chicken, or pork)
1/3 cup coconut aminos
1 tsp fish sauce (red boat is a good compliant brand)
1 tbs sesame oil
1/2 tbs sriracha (or, if you can't find a compliant one, sub a pinch of red pepper flakes for heat) **note: this recipe is flavorful and has a mild heat but isn't spicy as written--add more sriracha or red pepper if you want it hot
For the bowl:
1 large sweet potato
kimchi (you can find lots of options in the refrigerator section of your local co-op or Whole Foods, just check the labels)
Mushrooms (I found some cute enoki mushrooms, but any kind will work)
avocado oil (or coconut oil, or olive oil)
1. Turn your sweet potato into a rice shape. I did this by peeling and spiralizing my sweet potato into thin noodles, and then chopping these noodles with a big knife into smaller rice shapes. I used this approach because I hate my food processor with an unreasonable passion, but you could also use your food processor to pulse your sweet potato a few times into rice grains (just peel and chop it into smaller cubes to start, and then pulse in the food processor until you get rice-like grains). The spiralizer method works great if you have a good spiralizer--if you don't, I highly recommend making the $40 investment, it makes it much easier to turn lots of different veggies into pasta/rice replacements.
2. Throw your sweet potato rice in a pan with a good glug of oil and toss to coat. Place your burner on medium-low heat under the rice.
3. Mix together the sauce for your meat (coconut aminos, sesame oil, fish sauce, and sriracha or red pepper flakes). Add the sauce and meat to a second pan and turn on medium heat. You're going to want to stir both your sweet potato rice and your meat every few minutes so both cook evenly--at first your meat is going to look like it's swimming in sauce, but as it cooks it will all get absorbed deliciously. Trust me.
4. Grab one more little frying pan (sorry for all the dishes--worth it, pinky promise) and add your mushrooms to it with some oil or ghee and a good dash of salt. Turn the mushrooms on over medium heat and sautee until brown, stirring every few minutes.
5. While all your things are sauteeing, chop up your cucumber and green onion. When your sweet potato rice starts to brown, turn the heat off. When your turkey is all browned and the liquid is absorbed, turn that burner off, too (if you're a Jedi master these things will happen at the same time, but if not don't worry--it will all stay warm enough).
6. When your mushrooms are done, remove those from your little frying pan and add a little more oil or ghee. Crack your egg into this pan and fry sunny side up until the white is set.
7. While your egg is frying, layer some sweet potato rice in the bottom of your bowl. Add your bean sprouts, cucumber, mushrooms, turkey, and kimchi on top of the sweet potato rice and sprinkle green onion over the top.
When your egg is done, plop it on top and marvel at the beauty of your creation for a few seconds. Then mix it all together into a giant messy pile and devour. Garnish with coconut aminos and/or sriracha to taste.
Enjoy!! Later this week I have another great recipe to share, thanks to Dan being away fishing last weekend and my taking advantage of the alone time to make a mess in the kitchen and catch up on The Mindy Show.