My husband loves bibimbap, and he has every reason to do so. If you follow my IG story, you’d recall that I made this Low-carb Paleo Bibimbap. With it, I also made sous vide pork shoulder marinated in Korean Spices. Served it with sides such as Oi Bokkeum (Stir-fried cucumbers) and the ever so gorgeous 62C egg.
Bibimbap looks quite similar to our ‘Cai Png’ or mixed vegetable rice which you can get from the local hawkers. The word Bibimbap literally means “mixed rice”. It is a bowl of warm white rice topped with Korean side dishes, sliced or minced meat, and an egg. It’s not rocket science to figure out how comforting and homely this meal can be.
Typically, the side dishes lay on top of a bed of steamed rice. However, I served mine up with cauliflower rice instead. This reduces the carb count by many folds. Additionally, I skipped the sauce for my bowl, sprinkled a little chilli flake and used the lava yolk to dress my cauliflower rice.
In the pork marinade, I used honey to make it refined sugar-free. You can also opt to make it with a touch of erythritol or omit altogether. In the recipe, you’ll find some suggestions for you that may suit your keto journey. Here are the highlight snippets of me cooking this meal.
Korean Bibimbap
Ingredients
Sous Vide Pork
- 400 g pork shoulders
- 1/4 cup gluten-free gochujang or regular if not on a specific diet
- 2 tbsp fish sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp grated ginger
- 2 tbsp shaoxing wine
- 2 tbsp honey omit or use 2 tsp erythritol if doing low carb
Cauliflower Rice
- 600 g cauliflower processed into rice in food processor
- 1 tbsp olive oil
- Salt and black pepper to taste
Sous Vide Egg
- 4 large eggs
Oi Bokkeum (Stir-fried Cucumbers)
- 1 Japanese or English cucumber thinly sliced
- 1 tsp salt
- 2 tsp olive oil
- 1 clove garlic minced
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
Sauce
- 2 tsp minced garlic
- 4 tbsp gluten-free gochujang or regular if not on a specific diet
- 1 tbsp sesame oil
- 2 tbsp honey or sugar Omit or 2 tsp erythritol if low carb
- 2 tbsp hot water
- 1 tbsp roasted sesame seeds
- 2 tsp vinegar
Other sides suggestion
- Store bought or homemade Kim Chi
- Re-hydrated veggies or you can blanch spinach
- Blanched bean sprouts
- Shredded carrot
- Sliced red pepper
- Sesame seeds to garnish
Instructions
Sous Vide Pork
- Marinate pork with all the ingredients in a ziplock bag for at least 4 hours.
- Transfer to Sous vide bag and sous vide at 60C for 2.5 hours
- When done, transfer onto a greased pan to sear briefly.
- Rest pork for 10 minutes before slicing.
Cauliflower Rice
- Heat pan on high heat with oil.
- Stir-fry cauliflower moving it around frequently for 5-10 mins, until cooked and fluffy.
- Season with salt and black pepper to taste.
Sous vide egg
- Place eggs into sous vide tank and cook for 45 mins at 62C.
- Remove and place into ice bath to stop cooking process, or crack into serving bowl immediately.
Stir-fried Cucumbers
- Sprinkle salt over cucumbers and let sit for 10 minutes.
- Squeeze and drain liquid release from cucumbers.
- Heat pan with olive oil.
- Add garlic to cook for 30 seconds, then add cucumbers.
- Stir-fry until slightly tender, add sesame oil, and sesame seeds.
Sauce
- Mix all the ingredients together in a bowl.
Other Sides
- You can season your blanched veggies (spinach or sprouts) with coconut aminos / liquid aminos / soy sauce, white pepper, sesame oil, and some fish sauce.
Assembly
- Scoop cauliflower rice into bowl, top with side dishes, sauce, and sous vide egg.
