Korean Jeonju Bibimbap, Jeonju Mixed Rice Bowl

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Jeonju Hanok Village

📍 Where this dish comes from: Jeonju · Jeonju Hanok Village
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Korean Jeonju Bibimbap, plated and ready to serve

Jeonju bibimbap is the most elegant version of Korea’s iconic mixed rice bowl, topped with a rainbow of seasoned vegetables, sautéed beef and a raw egg yolk. Each topping is arranged in its own section before everything is mixed together with chili sauce at the table. Cauliflower rice makes it keto without changing the experience.

Per serving: 401 calories · 14 g net carbs · 28 g protein · 26 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Jeonju Bibimbap

Korean Jeonju Bibimbap, plated and ready to serve

Korean Jeonju Bibimbap, Jeonju Mixed Rice Bowl

Jeonju bibimbap is the most elegant version of Korea's iconic mixed rice bowl, topped with a rainbow of seasoned vegetables, sautéed beef and a raw egg yolk. Each topping is arranged in its own section before everything is mixed together with chili sauce at the table. Cauliflower rice makes it keto without changing the experience.
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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 401kcal

Ingredients

  • 4 cups riced cauliflower cooked dry with 1 teaspoon sesame oil and a pinch of salt
  • 8 ounces beef sirloin cut into thin strips
  • Beef seasoning: 1 tablespoon soy sauce, 1 teaspoon allulose, 1 clove garlic minced, 1 teaspoon sesame oil
  • 1 batch Sigeumchi-namul (seasoned spinach, this chapter)
  • 1 batch Kongnamul-muchim (seasoned soybean sprouts, this chapter)
  • 1 small zucchini julienned and sautéed
  • 1 small carrot julienned and sautéed
  • 4 shiitake mushrooms sliced and sautéed
  • 1/2 cup daikon julienned
  • 4 egg yolks (or 4 fried eggs)
  • 2 sheets roasted seaweed cut into thin strips
  • Bibimbap sauce: 3 tablespoons Keto Gochujang-Style Paste (Chapter 10), 1 tablespoon sesame oil, 1 tablespoon allulose, 1 teaspoon rice vinegar, 1 teaspoon sesame seeds
  • 1 tablespoon avocado oil for sautéing

Instructions

  • Toss the beef with its seasoning and let it sit for 10 minutes. Mix the bibimbap sauce in a small bowl.
  • Heat a little avocado oil in a skillet and sauté each vegetable separately with a pinch of salt until just tender: carrot for 2 minutes, zucchini for 1 minute, mushrooms for 2 minutes. Set each aside.
  • Cook the beef in the same skillet over high heat for 2 to 3 minutes until browned.
  • Divide the warm cauliflower rice among four wide bowls. Arrange the spinach, soybean sprouts, zucchini, carrot, mushrooms, daikon and beef in neat sections on top, like the spokes of a wheel.
  • Place an egg yolk in the center of each bowl and scatter the seaweed strips over the top. Serve with the sauce. At the table, add sauce to taste and mix everything together thoroughly before eating.

Notes

The vegetables can all be prepared a day ahead, which makes bibimbap an easy weeknight dinner. If you prefer not to eat raw yolks, use a sunny-side-up fried egg instead.
Chef's Tip: Cook the cauliflower rice in beef broth instead of water for the richer flavor of real Jeonju bibimbap, where the rice is cooked in beef broth.
Keto Swap: Short-grain rice is replaced with cauliflower rice, and the classic sweet gochujang sauce is made with the keto paste and allulose. Store-bought gochujang adds about 4 grams of net carbs per serving.
Success Tip: Let children assemble their own bowls with the vegetables they like, and serve the chili sauce on the side.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 401kcal | Protein: 28g | Fat: 26g | Fiber: 7.1g
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Cooking Korean Jeonju Bibimbap in the kitchen

About This Dish

Bibim means mixing and bap means cooked rice. Jeonju bibimbap is traditionally made with rice cooked in beef bone broth and topped with around 30 ingredients, including raw beef yukhoe and Jeonju’s famous mung bean jelly. The city’s restaurants serve it in heavy brass bowls. Bibimbap became internationally famous partly because Korean Air began serving it as an in-flight meal in the late 1990s, and it went on to win an industry award for in-flight catering. One explanation for its origin is that it began as a way to mix up the leftover offerings after ancestral rites.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 8: Vegetables (Jeonju Hanok Village). See all Korean recipes

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